Skip to main contentSkip to navigation
Print subscriptions
Sign in
Search jobs
Search
The Guardian - Back to homeThe Guardian

Food

  • Tom Hunt's panzanella saves stale bread from the bin.

    Waste not
    Why stale bread is your secret salad weapon – a recipe

    Soak stale bread in a tomatoey dressing, add red onion and fresh tomato, season at will and, hey presto, you have a panzanella
  • Traditional homemade harissa sauce<br>Traditional homemade Harissa sauce with red chili pepper in glass jar on grey background close up . Moroccan and Arabic cuisine

    Ask Ottolenghi
    What can I use instead of obscure ingredients like preserved lemons, harissa and pomegranate molasses?

Loads more stories and moves focus to first new story.
Weekly

Sign up to Feast

A weekly email from Yotam Ottolenghi, Ravinder Bhogal, Felicity Cloake and Rachel Roddy, featuring recipes and seasonal eating ideas

Privacy Notice: Newsletters may contain info about charities, online ads, and content funded by outside parties. For more information click here for our policy.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Services apply.

Recipes

  • Felicity Cloake's Borani

    How to make the perfect borani – recipe

    A delicious but varied Persian dip or side dish of aubergine, garlic, yoghurt and onion tested and bested by the expert hands of a perfectionist
  • OM Nigel Mango Passionfruit

    Nigel Slater’s recipe for mango and passion fruit fool

  • Thomasina Miers' smoky caesar with fried croutons.

    Thomasina Miers’ recipes for summer salads

  • Grilled sardines, baked hake, baked haddock: Nigel Slater’s easy fish recipes

  • Rachel Roddy’s recipe for ciambotta, or braised peppers, tomatoes and potatoes

  • ‘Spain is much more than patatas bravas’: José Pizarro’s summer recipes

  • Nigel Slater’s recipes for vanilla shortbread with pistachio and cherries, and feta scones, watercress and cucumber butter

  • Wanted: cocktails to cool a crowd

  • Meera Sodha’s vegan roast peppers, cannellini beans and crisp capers – recipe

Loads more stories and moves focus to first new story.

Restaurants

  • Assaggini, Glasgow G12: ‘The menu is irresistible, which makes the fact that they cannot cook any of it a huge source of dismay.’

    Grace Dent on restaurants
    Assaggini, Glasgow G12: ‘Until now, I thought “bad pizza” was a contradiction’

  • Dipna Anand, Milton Keynes: ‘The exterior may seem more like Tomorrow’s World, but inside it feels more like Santa Monica.’

    Dipna Anand Kitchen & Bar, Milton Keynes: ‘Thoughtful cooking that is determined to incapacitate you’ – restaurant review

    • Whole Beast in Montpelier, Peckham Rye, for Jay Rayner's restaurant review, OM, 04/06/2024 Sophia Evans for The Observer

      Whole Beast at the Montpelier, London: ‘Not subtle but huge fun’ – restaurant review

    • Here’s to no whippersnappers … Adults enjoying adult conversation surrounded by other adults

      Youth-free dining: Does banning men under 35 really make a restaurant sexier?

    • July restaurant in central London, four diners being served

      ‘Guests like to be known’: restaurants luring diners back via personal reservations

Loads more stories and moves focus to first new story.

Drink

Loads more stories and moves focus to first new story.

Food news

  • Green avocados hang from a tree

    US inspections of Mexican avocados to resume after suspension over assault of inspectors

  • The Park restaurant interior

    Restaurateur Jeremy King continues comeback with opening of the Park

    After losing his empire in 2022, the lauded host is opening a ‘new world grand cafe’ in London’s Bayswater
  • Closeup of people's hands picking up slices of pizza from out of a takeaway box

    Some takeaway meals contain more calories than daily limit, UK study finds

    Cafes, fast-food outlets, restaurants, bakeries, pubs and supermarkets accused of fuelling the obesity crisis
Loads more stories and moves focus to first new story.

Food and environment

  • Cultivated sausage on piece of bread

    Slaughter-free sausages: trying the latest lab-grown meat creation

  • An open tin of sardines with a fork resting on them

    Environment
    Swapping red meat for herring, sardines and anchovies could save 750,000 lives, study suggests

  • Rachel Cooke

    Rachel Cooke on food
    I didn’t eat proper risotto till I was nearly 30. And now drought may take it off menus for ever

    Rachel Cooke
  • A vineyard in Burgundy, France.

    Extreme weather pushes global wine production to lowest level in more than 60 years

Loads more stories and moves focus to first new story.

Most viewed