Recipes by Tag: Observer
Leisurely browsing 1 to 10 of 510 damn good recipes
How to cook like the French
Can't you almost smell it? From garlic snails and partridge with puy lentils to a zingy lemon tart, Fran Warde travels around France to find the most delicious and simple dishes from the country's best bistros
Submitted by TheGuardian about 2 years, 9 months ago
Five ways with couscous
A versatile alternative to rice, couscous is quick and easy to cook. Britain's best cookery writer serves up five delicious dishes from zesty salads to hearty suppers
Submitted by TheGuardian about 2 years, 9 months ago
Spring awakenings
After months of hearty stews, the new season calls for zesty greens and a flash of spice. Nigel Slater cooks up a colourful supper
Submitted by TheGuardian about 2 years, 10 months ago
Food awards 2009: best reader's recipe
David Hall's spiced pumpkin and whisky bread pudding
Submitted by TheGuardian about 2 years, 10 months ago
Yum's the word
You can queue along the pavement for cupcakes at the Hummingbird Bakery - or you can stay at home with their luscious new cookbook and make some for yourself. Here's a taster of the chocolate section ...
Submitted by TheGuardian about 2 years, 10 months ago
Five ways with a bag of rice
With just a bag of short-grain "risotto" rice in the cupboard you have the principal ingredient for not only the classic rice supper but also crisp fritters and creamy desserts
Submitted by TheGuardian about 2 years, 10 months ago
Moules for love
They take longer to eat than to cook, and no food smells quite so headily of the sea. Nigel Slater declares open season on mussels
Submitted by TheGuardian about 2 years, 10 months ago
A marriage made in heaven
There is no more perfect a coupling than coffee and chocolate. And they're at their best when they appear together in a cake, says Nigel Slater
Submitted by TheGuardian about 2 years, 10 months ago
The lovely bones
Oxtail, neck of lamb, pork belly, rabbit... They may be among the cheapest cuts of meat, says Nigel Slater, but they can provide the richest pickings
Submitted by TheGuardian about 2 years, 11 months ago
A pan for all seasons
Since he took over the National Gallery's Dining Rooms three years ago, Oliver Peyton has been a champion of seasonal produce. Here, in an extract from his luscious new National Cookbook, he selects the best recipes for spring
Submitted by TheGuardian about 2 years, 11 months ago
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