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Put away those beans! Try a more lavish toast topping: ricotta and sage, honey butter and apple, or anchoïade with poached egg ...
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Delicate, tender caramelised citrus meets the satisfying crunch of nutty bulgur wheat soaked in sticky syrup -
Don’t come looking for enchiladas and tequila. There’s not a culturally inflammatory sombrero to be found here -
From soups and stews to ‘poor man’s parmesan’ - a crunch pasta topping – your old loaf is not really past its use-by date -
Contrasting colours and fragrant flavours tempered by lively spices and a cool yoghurty finish
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Trout tartare, turkey leg, pumpkin, quince pies – dishes that balance old flavours and fresh ideas for the year’s most anticipated feast
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Hot, colourful and dizzyingly eclectic, the Wok Inn really does illuminate Blackpool’s seafront says Jay Rayner -
A US eatery was named America’s best burger place. But what seemed like a positive accolade caused unexpected and untold problems ... -
Drink
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A simple, refreshing and totally moreish tipple with a citrus swish -
Observer Food Monthly’s choice of reds, whites and fizz – from high street and online bargains to the best value at the top of the range -
Campaigners and teachers say an under-18 ban would be more effective than one set at 16 -
A selection of old and new seasonal favourites
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There’s plenty to satisfy your food-based telly cravings in the week between Great British Bake Off episodes. Here’s our pick ... -
Core restaurant by Clare Smyth wins double accolade in guide for Great Britain and Ireland -
There may never be another Jamie Oliver or Gordon Ramsay. Why would today’s young chefs be interested in working in food television?
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Sicily, so close to mainland Italy, has a rich vinicultural heritage all its own, says David Williams -
As Lonely Planet names the city’s pintxos the world’s best food experience, the renowned chef at Restaurant Arzak picks her culinary highlights – and the must-see sights -
Unusual flavours, such as lemongrass, poppy seeds, and peppered raspberry, are among the treats discovered by readers in search of a holiday scoop
Yotam Ottolenghi’s pear recipes