Food | The Guardian

Skip to main content

It's a wrap
Stosie Madi’s vegan recipe for Lebanese stuffed cabbage rolls

Beans, herbs and Levantine spices combined with fragrant basmati, stuffed into cabbage leaves and baked in a hearty stock
A beginner’s guide to cooking with miso with Niki Segnit
Chilaquiles, udon and savoury bread pudding
Yotam Ottolenghi’s breakfasts from around the world – recipes

The red wine grape that conquered the world

It’s not as fashionable as it once was, but around the world interesting wines are still made from cabernet sauvignon
‘Best prawn season since the 70s’: 10 recipes to make the most of Australia’s low prices

An oversupply of the crustacean means large king prawns are widely available for less than $25 a kilogram. What are you waiting for?

How to cook okra: go small, don’t get them wet, and fry with tomatoes and spices

Cook and author Alice Zaslavsky shares tips and recipes with Australian produce. This week – the misunderstood okra and a midweek curry
Use one lime for every avocado: the ultimate guide to making guacamole

There are only two rules to making a great guac – the avocado must be ripe, and it must be drenched in lime. From there, anything goes (well, almost)
What to drink to celebrate (or hide from) the coronation

Booze for the big day, whether you want to raise a toast to the new king with a red or dodge the pomp altogether with a nutty ale
Is your fridge a vegetable graveyard? How to revive dead produce into crisper soup

In her fortnightly food column, cook and author Alice Zaslavsky shares tips and recipes with Australian produce. This week – shchi, and how to avoid wilted veg

find something to cook

Orange and feta, tofu and shiitake: Yotam Ottolenghi’s ways with lettuce – recipes

A salad of juicy leaves with tangy grated carrot and nuts, grilled little gem with orange, almond and feta, and mapo tofu-style shiitake mince stuffed into gem lettuce and served with pickles
Yotam Ottolenghi’s party finger food: cheesy potato filo cigars, herby devilled eggs and fried crumpets – recipes

A street party called desire: three snacks with a twist to crown your celebrations
Carrots, broccolini and rhubarb: Yotam Ottolenghi’s grilled vegetable recipes

Grilled carrots and tofu in a salty-sour sauce; charred broccolini and asparagus on a butter-bean mash doused in pepper salsa; and griddled rhubarb with burrata, peppery oil and honeyed ginger

Desi bangers and mash: Ravinder Bhogal’s sausage recipes

Sausages in a fragrant mess of pomegranate molasses, roast grapes and radicchio; and an Indian take on bangers and curry ‘mash’
Good to the core: Benjamina Ebuehi’s recipe for apple, spelt and almond cake

This lightly spiced cake made with wholemeal spelt flour has a nutty, autumnal feel, but is just sweet enough to work as a mid-afternoon pick-me-up, too
Meera Sodha’s vegan recipe for hot-and-sour squash Thai curry

A cashew-thickened hot-and-sour curry/soup that’s the perfect balance of sweet, salty and tart
José Pizarro’s Spanish pork and potato recipes

Baby back ribs braised till they fall off the bone, then topped with herby crumbs, and a comforting stew of lentils and black pudding cooked in chorizo oil

How to turn old, floury apples into a glorious spiced fruit butter – recipe

How to transform a batch of old apples into a tasty apple-pie-spiced spread
How to turn over-ripe berries into a brilliant little cake – recipe

Past-their-best berries are just the ticket for these crunchy-topped muffins
How to turn leftover bacon fat into a brilliant salad dressing

Save excess fat from frying bacon by simply mixing with balsamic and a little crushed of garlic – warm it up a little, and it’s superb as a dressing on any salad

Most viewed in food
Most viewed Across the guardian