Itamar Srulovich

Mediterranean beachgoers are described as cooling watermelons in the sea before eating them on hot days. Melons, watermelons and cucumbers are celebrated as peak-season foods because they are light, sweet, easy to prepare and naturally cooling, while pairing well with salty or spicy ingredients. The piece also recommends cold soups and highlights several kitchen products and Trader Joe’s dill pickle mustard in a weekly food roundup.

Writers recount a food-focused tour through American cities during the country’s 250th anniversary, highlighting how encounters over meals reveal warmth and character despite political anxieties from afar. Experiences in New York, Boston and Chicago emphasize local culture, from Estela’s inventive dishes to bagels, delis and regional specialties. Additional travels to Scotland showcase standout chefs and restaurants, reinforcing the idea that food and the people behind it shape each city’s identity.

Two Honey & Co recipes showcase aubergines with a green tahini crust served over cracked wheat pilaf and green fishballs poached in a lemon and saffron sauce. The dishes emphasize simple preparation, fresh herbs, and Middle Eastern flavors. The piece also notes that the recipes come from the cookbook Honey & Co Daily, available through the Guardian’s bookshop.

Recommends choosing wines that mirror the bright, citrus‑driven, herbaceous and spiced qualities of Middle Eastern dishes. Highlights Greek, Lebanese, Israeli and Palestinian wines as natural matches that complement rather than compete with the food. Emphasises acidity, freshness and texture as key qualities for pairing with salads, lemon‑based dishes and spiced meats, framing these wines as extensions of the meal and catalysts for meaningful conversation.

Spring festivals such as Eid, Nowruz, Passover and Easter are portrayed as celebrations rooted in renewal, generosity and communal memory, each expressed through distinctive foods and rituals. Despite their differences, they share themes of resilience and togetherness, offering moments to gather, reflect and reconnect. Personal anecdotes highlight multicultural experiences of these holidays in the UK, underscoring the value of openness and shared celebration amid global tensions. The piece also touches on recent culinary experiences and recommendations, reinforcing a broader message about food as a unifying force.

A visit with a four-year-old goddaughter transforms the simple act of baking chocolate cake into a whimsical, imaginative adventure involving crowns, dragons and sprinkles, reminding the authors of the joy and magic in cooking. Upcoming plans include more chocolate-themed bakes for Valentine’s season. Reflections extend to recent food experiences, including a nostalgic meal at Hoppers that evokes memories of Sri Lanka, anticipation for an Italian culinary retreat led by renowned chefs, and excitement over Nigella Lawson joining The Great British Bake Off.

January is framed as a time for comfort and familiarity rather than self-improvement, emphasizing nostalgic dishes that offer reassurance amid future planning. The writers highlight personal traditions such as bean and barley soup, seasonal jam-making and small pleasures like snacks at Rita’s in Soho, presenting comfort food as a grounding counterpoint to the fast pace of the coming year.

A one-pot chicken and rice dish with amba is presented as an easy, low‑stress solution for New Year’s Eve gatherings, supported by anecdotes about past holiday kitchen mishaps and the value of simple, abundant food. The recipe combines spiced chicken, vegetables, jasmine rice and an amba or piccalilli mixture, baked to create a flavorful main for a buffet-style meal.

A selection of New Year’s Eve recipes highlights festive snacks, drinks, a lamb shoulder centerpiece and a cranberry‑chocolate tart, featuring contributions from Thomasina Miers, Honey & Co and Benjamina Ebuehi to help hosts prepare an easy celebratory menu.

Seasonal food gifting traditions, from homemade puddings to shared treats among neighbours and suppliers, illustrate the quiet networks of generosity that bind communities. Annual exchanges of baked goods, drinks and edible tokens reinforce a sense of connection, while festive markets and culinary inspirations highlight the joy found in simple, shared pleasures.

Autumn entertaining is framed as a relaxed, social season best suited to warm, unfussy meals that balance comfort and ease. A series of recommended dishes, from hearty stews to simple pasta and adaptable granola, highlight food that welcomes guests without demanding intensive effort. Cookbook inspiration, dim sum outings, and gift ideas for home cooks reinforce the theme of convivial, low‑pressure hospitality built around shared time, flexible dishes and a cosy atmosphere.

The transition from summer to September prompts a search for reliable lunches, favouring dishes that travel well such as baked pasta, frittatas and cold noodle salads. Several recipe ideas from well-known chefs offer practical options for packed meals, while recent dining experiences at Miga and Café Cecilia highlight memorable flavours and warm hospitality. A new season of The Food Sessions podcast explores sources of joy, adding to the broader theme of easing back into routine with comforting food choices.

A Tunisian-style vegetable quiche is presented as an ideal picnic dish, combining blanched broccoli, peas and broad beans with sautéed leeks, herbs and an egg mixture before baking until set and golden. Best served chilled after resting for several hours.

Provides step-by-step recipes from Honey & Co for smashed chicken burgers with harissa tahini and pickled onions, and for a grilled asparagus, pistachio, garlic and lime salad. Emphasises preparation, grilling techniques and seasonal ingredients, highlighting British asparagus and dishes served at Honey & Smoke in London.

Shop‑bought hummus varieties are assessed against the freshness and quality of homemade versions, with experts highlighting issues such as additives, excessive oil and inconsistent textures. Ramona’s is named the best all‑round option, Moorish earns praise as the best splurge, and Sabra ranks as the best bargain despite concerns over processing. Several supermarket options from Waitrose, M&S, Yarden, Natoora, Sainsbury’s and Tesco receive mixed to strongly negative reviews, with the lowest‑rated products criticized for poor texture, harsh flavors and signs of low‑quality preparation.

Offers two Valentine’s Day recipes from Honey & Co: spiced duck legs cooked with pear and swede, and a Greek potato hash topped with feta, tomatoes and runny-yolk eggs. Provides ingredients, preparation steps and cooking times for both dishes, emphasizing ease, flavor and a romantic presentation.

A meat-free chilli featuring black beans, chipotle, vegetables and spices is prepared by slowly cooking a sofrito, adding beans and tomatoes, and simmering until thickened. A citrusy avocado salsa accompanies the dish, which is served with rice or tortillas and optional toppings such as coriander, lime, hot sauce and dairy or non-dairy creams.

A slow-cooked lamb shoulder is marinated with gochujang, orange marmalade, salt and coriander seeds, then roasted for several hours alongside vegetables used to make a burnt chilli and orange relish. A citrus-forward red onion and sumac salad accompanies the dish. The meat is shredded in its spiced juices and served with flatbreads, salsa and salad as an easy, crowd-friendly centrepiece.

A panel of two chefs review a selection of supermarket picnic foods including quiches, sausage rolls, olives, dips and salads, offering strongly subjective assessments. Aldi’s olives and rollitos receive top marks, M&S products are often praised, and several items from Waitrose, Morrisons and Co-op are criticized for poor texture or flavor. The reviews highlight significant differences in quality across similar products and emphasize standout options suitable for summer picnics.

Spicy air‑fried chickpeas are combined with roasted courgettes, tomatoes, baby gem lettuce and ricotta to create a warm Mediterranean‑style salad. The dish uses ras al hanout seasoning and lemon for acidity, with steps for cooking the chickpeas and vegetables in the air fryer before assembling the salad.

An easy air‑fryer recipe for chicken wings marinated with lemon, honey and oregano, paired with baby potatoes cooked in the roasting juices. The dish is served with harissa yoghurt and fresh herbs, offering a quick, flavourful meal suited for casual dining.

A step-by-step recipe outlines how to make an apple and cinnamon “pan” cake in an air fryer, emphasizing its gooey texture when served warm. Ingredients are mixed, placed in a greased tin that fits the fryer, and cooked at 170C for 20 minutes, with an option to cover if browning too quickly. Serving suggestions include ice‑cream or cream.