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Food

  • Yotam Ottolenghi's shish barak with pine nut oil.

    Yotam Ottolenghi recipes
    Savoury lamb pies and yoghurty flatbreads: Ottolenghi’s Lebanese-inspired recipes

    Herby lamb pastries with a yoghurt sauce and pine nut oil, and moreish Levantine flatbreads topped with labneh for dipping and snacking
  • Meera Sodha: sweet and sour aubergine orzo.

    The new vegan
    Garden-chair dining: Meera Sodha’s vegan recipe for sweet-and-sour aubergine orzo

  • Rukmini Iyer's chaat masala with spiced watermelon, tomato and cucumber salad.

    Quick and easy
    Miso aubergines, chaat masala salad and grilled courgettes: Rukmini Iyer’s favourite sharing plates – recipes

  • Tom Hunt's bacon fat salted caramel on ice-cream

    Rasher decision
    How to turn cooked bacon fat into a delicious sweet treat – recipe

  • Oma Interior 08. ‘Laid-back but gastronomically highfalutin’: Oma, Borough Market, London

    Grace Dent on restaurants
    Oma, London SE1: ‘Very difficult to resist’ – restaurant review

  • Benjamin Ebuehi's blueberry halva loaf cake.

    The sweet spot
    Benjamina Ebuehi’s recipe for blueberry and halva loaf

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Weekly

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

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Recipes

  • Yotam ottolenghi's harissa roasted pumpkin with tahini sauce.

    Ask Ottolenghi: easy sauces to perk up midweek meals

    Make up a big batch of tahini sauce with herbs, quick preserved lemons, experiment with all sorts of pestos, or try zhoug and shatta, two punchy Levantine chilli condiments
  • Yotam Ottolenghi's pear and apple slaw with mustard.

    Beyond cabbage: great variations on slaw, from beetroot to mango

  • Honey & Co's sesame and pine nut air-fryer granola.

    Honey & Co’s recipe for sesame and pine nut air fryer granola

  • Rachel Roddy’s recipe for panna cotta with (frozen) fruit compote

  • Tempting springtime party food to prepare in advance

  • Meera Sodha’s vegan recipe for lentils with pomegranate molasses and lemon tahini

  • Ask Ottolenghi: what can I use instead of chilli?

  • Yotam Ottolenghi’s five-ingredient (or thereabouts) recipes

  • How to turn tough asparagus ends and herb stalks into a vibrant salad dressing

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Paid content is paid for and controlled by an advertiser and produced by the Guardian Labs team.


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Clever Cookware

Guardian Labs
  • Space Saving cookware by Joseph Joseph

    'Lighting is really important'
    Five expert tips for a stylish, stress-free dinner party

  • Sertaç Dirik’s recipe for onion dolma filled with brown crab and rice

    Modern seafood twist
    Sertaç Dirik’s recipe for onion dolma filled with brown crab and rice

  • Space Saving cookware by Joseph Joseph

    Bring order to a chaotic kitchen
    Seven expert tips from an interior redesigner

  • Antony and Richard Joseph, the duo behind Joseph Joseph

    Joseph Joseph
    Meet the twin inventors behind the cult kitchenware brand

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Restaurants

  • Oma Interior 08. ‘Laid-back but gastronomically highfalutin’: Oma, Borough Market, London

    Grace Dent on restaurants
    Oma, London SE1: ‘Very difficult to resist’ – restaurant review

  • HIGHRES arabic flavour 2

    Jay Rayner on restaurants
    Arabic Flavour, Aberystwyth: ‘Food that tells a story’ – restaurant review

    • Jay Rayner Upstairs at the Grill 19 04 2024 3223

      Jay Rayner on restaurants
      Upstairs at the Grill, Chester: ‘It has an awful lot going for it’

    • ‘Takes take the edge off normal life’: Apple Butter, Langham Place.

      Grace Dent on restaurants
      Apple Butter Cafe, London W1: ‘Food to make a diabetes doctor sigh anxiously’

    • Tant pis: the dining room at Public House, Paris.

      Jay Rayner on restaurants
      Public House, Paris: ‘A calamitous experience’

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Drink

  • Mandrake’s Hibiscus.

    The good mixer
    Cocktail of the week: the Mandrake’s hibiscus – recipe

  • Pouring Japanese Sake<br>A close-up shot of a hand pouring sake in a tavern

    Fiona Beckett on drinks
    Why isn’t sake more popular?

  • Vineyard with ripe Albariño grapes in countryside at sunset

    Fiona Beckett on drinks
    Why not try a wine you’ve never heard of?

  • Fino at Fazenda's Pisco &amp; Pear

    Cocktail of the week
    Fino at Fazenda’s Pisco & Pear – recipe

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Food news

  • Three Kinder Surprise eggs in red and white foil with colourful lettering

    Junk food
    ‘Unethical’ junk food packaging manipulates children into craving sweets, report claims

  • Ciao Bella Italian Restaurant in Lamb's Conduit St, London WC1N 3LZ

    ‘It’s catastrophic’: Italian restaurants in London struggle to find staff post-Brexit

    UK hospitality industry hit by crisis as thousands of young Italians are forced out by latest round of rules and cost-of-living crisis
  • Cultivated sausage on piece of bread

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

    Meatable hopes its cultivated sausages will satisfy the world’s appetite for meat without harming animals or the planet
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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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