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Food

  • Anna Jones' chocolate chip tahini blondies

    Don't dip ... dazzle
    What can I make with tahini that’s not hummus?

    Tahini is not just for dipping, it’s also magic in crumbles, cookies and sauces
  • OM Nigel Baked Pumpkin Miso

    Nigel Slater's midweek dinner
    Nigel's recipe for pumpkin miso wedges

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Make a feast

out of anything

The Guardian's new Feast app brings together thousands of recipes from Yotam Ottolenghi, Meera Sodha, Nigel Slater, Ravneet Gill, Rukmini Iyer and all your other favourite chefs in one place. Discover seasonal collections, smart app features and new recipes added daily.

Learn more
Download the Feast app today
Download the Feast app

Recipes

  • Yotam’s smashed potatoes are generally the floury kind, here served with ranch dressing and charred green beans.

    Ask Ottolenghi: does it really matter if a potato is floury or waxy?

    Yes it does – especially if you want fluffy mash
  • Tom Hunt's deep-fried lasagne

    How to turn leftover lasagne into a deep-fried treat – recipe

  • S5 The Camberwell Arms’ Horseradish Gibson

    Cocktail of the week: The Camberwell Arms’ horseradish gibson – recipe

  • Benjamina Ebuehi’s recipe for smoked salt chocolate creme brulee

  • Tomato, chilli butter, dill and feta casarecce – recipe

    Paid for by
    This content was paid for by Tesco Finest and produced by the Guardian Labs team.Tesco Finest

  • How to make leek and potato soup – recipe

  • Amy Poon’s recipes for Chinese home favourites: spring onion and ginger noodles, and braised pumpkin with pork

  • What’s the best way to brown meat?

  • Nigel Slater’s recipe for tomato, ricotta and basil toasts

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Join Grace Dent and celebrity guests for a new season of Comfort Eating, as she throws the cupboard doors open and chats life through food.

Restaurants

  • Mauby, 1 Harefield Road, London SE4, for Jay Rayner's restaurant review, OM, 21/10/2024. Sophia Evans for The Observer

    Jay Rayner on restaurants
    Mauby, London: ‘Exactly the vibe you want’

  • Wildflowers, London SW1: ‘Like most things in the area, it’s so charming and tasteful that finding fault is a challenge.’

    Grace Dent
    Wildflowers, London SW1: ‘Food so refined and beautiful, I felt unkempt’ – restaurant review

    • 1 York Place 083

      Jay Rayner
      1 York Place, Bristol: ‘Does the job beautifully’

    • ‘Intentionally straightforward’: The Devonshire pub grill dining room, Soho, London.

      Grace Dent on restaurants
      The Devonshire, London W1: ‘The epitome of comfort food’

    • Asian woman taking photo of chocolate toast cake, ice-cream, and milk at coffee shop

      Restaurants
      Solo diners: tell us why you prefer to eat out on your own

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Drink

  • Rachel Dixon drinking limoncello in a bath full of lemons

    Cocktails
    ‘It knocks your head off!’ How limoncello became a sudden, surprising, soaring success

  • S5 The Camberwell Arms’ Horseradish Gibson

    Cocktail of the week
    is The Camberwell Arms’ horseradish gibson – recipe

  • In The Welsh Wind distillery, which is making whisky from barley that is locally grown near Aberporth, Wales.

    Whiskies of the world unite
    There’s more to whisky than scotch and bourbon

  • Olive groves and vineyards surrounded by mountains along the Helshoogte Road between the historic towns of Stellenbosch and Franschhoek<br>K1MC3X Olive groves and vineyards surrounded by mountains along the Helshoogte Road between the historic towns of Stellenbosch and Franschhoek

    Homebrew wine
    Choice selections from brave souls who dare to make their own wine

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Food news

  • A pack of Tesco hummus

    A peeling idea
    Open sesame? Sainsbury’s and Tesco drop lids from pots of hummus

  • Children cutting shapes in pastry.

    Fussy eating in children largely down to genetics, research shows

    Pickiness ‘not down to parenting’ and peaks at seven years old, according to study
  • chef Jon Watts

    Watt's cooking
    ‘The young offenders system worked for me’: the ex-convict turned chef

    Jon Watts was sentenced to six years in prison, where he learned to cook. Now, at 35, he has legions of loyal fans, more than a million followers on social media and is about to publish his second cookbook
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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

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