Observer Food Monthly

Chef Ben Lippett’s three recipes to make you a better home cook

A twist on schnitzel holstein, a nourishing beany soup and how to nail the perfect omelette

How gen Z saved afternoon tea

Why this old-fashioned occasion has gone from kitsch to cool

‘Dave and I knocked 50 Shades of Grey off the top of the charts’

The Hairy Biker, 58, on best mate Dave Myers and why pollock is a waste of time

Slow cooks, braises and a soothing broth

Shorter days and a nip in the air mean it’s time to head back to the kitchen and make cosy, comforting meals

Sugar and spice: autumn baking

Put the oven on for five seasonal treats, including ginger-cider cake, feta and cherry cookies and pumpkin buns

Nutella’s Big Bread Question

Nutella loves bread – but which pairs best with this classic chocolate-hazelnut spread?

There’s no business like dough business

Meet four independent bakers, all with a growing customer base and a passion for doing things right

Tomatoes, courgettes and beetroot with an autumn spin

There is still time to savour the last of summer’s bounty, as we move gently into autumn flavours

Too many cooks? Why chef collabs are on the rise

Top chefs from different restaurants are teaming up to provide new dining experiences, but is it all just a PR stunt?

Why Britain’s cider houses rule

Switch things up with the autumnal drink that we should take as seriously as wine

In kitchen limbo, I daydreamed about my cheese grater

I felt lost without my utensils but when the boxes arrived at my new home, they revealed how horribly faddy I am

Samin Nosrat: ‘I ate a piece of parmesan that made me cry’

The star of Salt, Fat, Acid, Heat tells us about hoarding flatbread, food heroes and Monday night dinner with friends

A table for… Steven Soderbergh

The prolific director discusses the future of film, art in the time of Trump and A-list liquor brands over a boozy lunch

How to win at restaurants

The hospitality industry is changing. We ask chefs, restaurateurs and insiders how to get the best experience in 2025

Simple yet elegant summer fruit desserts

Showcase the season’s berries and stone fruits in simple yet elegant treats, perfect for pudding or afternoon tea

Why the food world loves a queue

In this extract from her new book, Ruby Tandoh looks at why queues, rather than reviews, are now a mark of success

Georgia Levy’s recipes for the last lazy days of summer

Make entertaining easy with a Spanish-inspired feast – gilda crisps, cod and tomatoes, potatoes and chorizo, almond cake

Food and fashion have never had a great relationship. Until now

Suddenly you can’t move for T-shirts with tomatoes and sardines on them