Observer Food Monthly
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Tom Daley: ‘Maybe to beat Chinese divers you have to eat like them’Britain’s Olympic diver on childhood broccoli dinners, training camp chicken claws and why wine is like a doughnut
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How do you spot a hipster wine?Some wines have pseudo counter-cultural stylings, but give them a chance – you might just love them
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OFM’s classic cookbooks: Claudia Roden’s Book of Middle Eastern FoodClaudia Roden’s Book of Middle Eastern Food is as much an evocative set of stories as a list of great recipes. Yotam Ottolenghi introduces the cookbook that never fails to inspire him
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Michelin men: Claude Bosi, Terence Conran and the return of BibendumBibendum has been a London landmark for 30 years. Now, with its relaunch, it is up to chef Claude Bosi to bring the stars home
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By the time you pack them off to university, a good tomato sauce and a roast chicken are a must. The perfect hollandaise? Not so muchWhich simple recipes should your children be able to cook?
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OFM’s classic cookbooks: The Classic Italian Cookbook by Marcella HazanMarcella Hazan was responsible for bringing authentic Italian cooking to the British and American public. Here, St John’s Fergus Henderson introduces favourite recipes from her 1973 Classic Italian Cookbook
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Nigel Slater’s winter root veg recipesWinter is the time to dig deep for root vegetables. Perfect for parsnip and chicken soup, salsify and bacon or a kohlrabi citrus salad
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Sweetness and blight: the mounting case against sugarMy mantra was: all things in moderation. But as the evidence against sugar mounts, I’m growing anxious. Although I won’t give up fruit…
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Welcome to the first OFM of 2017This month, we bring you classic Italian recipes from Marcella Hazan, the rebirth of Noma, and New York chef Dan Barber’s crusade to end waste in the food industry
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Laurie Anderson: ‘I see Lou all the time. He’s a continued, powerful presence’Over seitan and tofu in New York, the avant-garde performance artist talks about her Buddhism and loss and love – for her mother and her late husband Lou Reed
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‘Restaurants have taught me who I am’From work breakfasts with her editor to arguments over oysters with an ex-boyfriend, eating out has been an education for novelist Kathleen Alcott
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Dan Barber’s long-term mission: to change food and farming for everAmerica’s philosopher chef won over a president to his vision of sustainability. And now he’s bringing it to Britain
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Seven things in food to stay livid about in 2017Artisan anything. Raw milk. All that pseudo-science. Just stop it now
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Christmas side recipes from Nigel SlaterCheesy salt-crust potatoes, onion gravy, and turkey stuffing with cranberry sauce – side dishes that outshine the main event
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In defence of gruelAn exhibition on life - and meal times - at the Foundling Museum shows the true spirit of Christmas, and provides some surprising discoveries
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Monty Don: ‘I like dogs because they are not humans’The nation’s favourite gardener on his bond with the subject of his current book – his pet dogs – and why he won’t be appearing on TV shows with ‘celebrity’ in the title
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The best Christmas fortified wines … and morePort, marsala, dark rum: some drinks are to good to leave languishing in the cupboard
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Joe Trivelli’s Italian Christmas recipesTraditional escarole pizza pie, fragrant slow-roast duck and boozy coffee sorbet: Italian flavours in a festive setting, from the River Café’s Joe Trivelli
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The 20 best food books of 2016Observer Food Monthly’s choice of recipe collections, reference books and all things food-related. Gift wrap them, or keep them for yourself
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What’s my cure-all for the misery of 2016? A big tub of ice-creamTrump, Brexit, Bowie: it’s time for some serious comfort eating
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Why the macaron is a pastel menaceThe macaroon of my childhood has been supplanted by its mimsy French cousin. How did it get so popular? After all, it’s little more than a table decoration
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Five Christmas recipes from Nigel SlaterPotato pancakes, partridge pie and fig ice-cream terrine: dishes to make and eat any time over the Christmas season
Rachel Cooke on food Coming soon: turnips are the new kale