Food | The Guardian

Skip to main content

A kitchen in Rome
Rachel Roddy’s recipe for spaghetti alla carbonara like it’s 1979

Cream or no cream? Onions or no? What sort of cured pork, or cheese? And who knew that spaghetti ‘carbonara’ probably didn’t exist before 1950?
Sandwiches
‘It’s going to be messy’: the rise of the supersized sandwich in the UK
Recipe
Georgina Hayden’s roast zucchinis with feta and preserved lemon

Australian supermarket ginger beer taste test: ‘It’s the Sunrise breakfast TV of the soft drink aisle’

From aggressively spicy brews to one that tastes like ‘dental goo’, Nicholas Jordan tries 17 ginger beers – and gets fizzy-cal
Australia’s fancy finger bun renaissance: ‘How could you not feel nostalgic?’

They may have reached peak popularity in the 1980s but finger buns are getting a glow-up by top-end bakeries – with or without sultanas

Fanciest finger buns in Australia? The classic afternoon snack reimagined – video

Australian bakers are putting a modern twist on the retro treat, adding a slab of butter in the middle or swapping out the bun with flakey pastry

1:23
Beans means wines: how to match wines with pulses and beans

Legumes play a backseat role in many dishes, so a good way to match them with wines is first to consider the more dominant ingredients
Lettuce eat cake: Alice Zaslavsky’s iceberg head with retro dressing, plus two more spring salad recipes

The author shares a recipe from her new cookbook for lettuce ‘cake’, throws together an asparagus and radish number – and puts strawberries in a salad
Berry good news as punnet prices plummet: Australia’s best-value fruit and veg for October

Blueberries and strawberries are the best buys of the month, while a latecomer mandarin finds its way onto shelves – and bananas rebound from a wet season.

find something to cook

Ask Ottolenghi: what’s the secret to great meat-free bolognese?

You’ll need onions, celery and garlic, as usual, but mushrooms are the real stars of the vegetarian bolognese show
Spicy tuna salad and prawn stew: Yotam Ottolenghi’s bean recipes

A two-bean salad with marinated tuna on whipped ricotta, and a Basque-style prawn, chickpea and tarragon stew
Ask Ottolenghi: what’s the best way to cook polenta?

There are several options but one golden rule: add lots of butter

Easy and cheesy: Alice Zaslavsky’s cauliflower and asparagus mac ‘n’ cheese – recipe

The cookbook author’s recipe takes a bechamel-free approach to achieve a double-veg, double-cheese macaroni in minutes
Speedy, silky and saucy: Alice Zaslavsky’s prawn, macadamia and asparagus stir-fry – recipe

With a little ‘velveting’, the cookbook author serves up a spring winner that’s versatile enough to make year-round
Kimchi garlic bread, fried tomatoes and a batch cocktail: Bec Vrana Dickinson’s easy party snack recipes

Need to feed a crowd? The Sydney chef and writer has a trio of low-effort, high-reward appetisers – plus a blood orange aperitif – to get the party started
Spiced fish and herby broad beans: Yotam Ottolenghi’s spring sandwich recipes

Controversial, maybe, but these sandwich fillings dial up the taste factor and fit pretty well in a soft white roll

How to turn excess cooked beans into blondies – recipe

Beans make make these simple sweet treats extra-nutritious and super-fudgy
How to turn excess yoghurt into a brilliant cake – recipe

Fluffy on top and creamy underneath, this is a great way to turn a pot of yoghurt into a sweet, citrussy treat
How to use spent corn cobs as a flavouring for barbecued chicken wings – recipe

These wings are brined in pickle vinegar, then smoked gently over smouldering corn cobs for heaps of heavenly barbecue flavour

Most viewed in food
Most viewed Across the guardian