Guardian Food

Three recipes from Maria Elia's Modern Vegetarian cookbook - an easy soup, a flashy main course, and a cracking dessert (who doesn't love a roulade, eh?). Photographs by Jonathan Gregson

Exclusive extracts from Nigel Slater's new book, The Kitchen Diaries II, in the current edition of Observer Food Monthly

We've 25 recipes from Hugh Fearnley-Whittingstall's new book, Three Good Things on a Plate, up on our website for one month only. Get 'em while they're hot! And cold. And sweet. And savoury ...

Brazilian chefs find culinary inspiration all over the world, but they're also spoilt for choice by an astonishingly diverse range of indigenous ingredient. It must be why Brazil is nuts about food. Photographs by Beto Lima Fotografia

Bacon and baconalia: Fuelled by the internet, the global obsession with bacon grows ever rasher. Is there a cure?

'Sit up straight and relax', 'never waste any food' and 'wait for permission before you sit down'. In some restaurants it's the diners who take orders ... Check out our blogpost for more tales of cheffy rudeness

In last week's Soapbox, David claimed that the dearth of ready-to-order buttons and order-memorising waiters was what he'd most like to change about eating out. Correction: he forgot about tasting/sniffing the wine. Awkward, pointless and if done by anyone, should be done by waiters – who actually know what they're sniffing for

Some all-American recipes from Momofuku Milk Bar for the 4th of July

This week David turns his attention to ordering in restaurants. But rather than ranting about it, he has a brilliant idea: buttons in restaurants that tell the waiters when you're ready to order! Not only are they efficient, they take away the awkward trying-to-catch-the-attention-of-a-waiter period. What's not to love?

How to eat cheese and biscuits. With so many possible combinations, selecting and serving cheese and biscuits can send you crackers. Tony Naylor calls a board meeting

Some essential info on Chinese ingredients and three recipes ahead of a live chat with Fuchsia Dunlop tomorrow (post you questions here)

A tasty contrast of crunchy, slightly bitter salad greens and creamy, sweet blue cheese with a dressing that subtly makes its presence known

How to make 'slider' - sloe cider. 'Slider' is cider plus sloes left over from making sloe gin. John Wright navigates another potentially slippery slope

Dark chicken meat is also good in this salad and can be substituted for the rabbit

Topping a big pile of greens with a breakfast-style egg makes a tasty and complete light brunch, lunch or dinner