20 h. ago ‘These are traps set for the people’: the story of a mother shot dead searching for food in Gaza

A family is reeling from the killing of a woman who walked for hours to an Israeli-backed distribution point with her son and daughterReem Zeidan was terrified of being separated from her children. As they trudged for hours through the ruins of Gaza towards a food distribution centre, she rehearsed over and over again with her 20-year-old daughter and 12-year-old son what they should do and where they should wait if an Israeli attack turned the column of hungry people into a chaotic, panicking mass and the family were torn apart.It was the last conversation she had with them. She was dead before dawn broke on Tuesday, killed by a single bullet through her forehead. Her daughter and son spent nearly three hours beside her body, pinned down by gunfire. Continue reading...

Events

20 h. ago Meera Sodha’s vegan recipe for black rice, red cabbage and tempeh salad | The new vegan

Renew your zest for life with this hearty salad that’s a nutritious meal in itselfI’m a subscriber to The Imperfectionist, Oliver Burkeman’s newsletter on building a meaningful life, in which he recently wrote about navigating life via “aliveness”, which he describes as “a subtle electrical charge”. I chase that feeling a lot in the kitchen, and it’s how I feel when I eat a great salad, all vibrant and energised, as if I’ve just cycled through gorgeous countryside or been on a hike. I find it hard to write recipes for such salads, though, perhaps because there are often so many ingredient variations and little precedence, but today’s one made the cut. If you make it, please let me know if it made you feel “perky” in any way. Continue reading...

Politics

37 h. ago Cocktail of the week: JM Hirsch’s tropical coconut pie – recipe | The good mixer

A rum-based freezer cocktail for a slice of island lifeThis one is for summer, and for any time you’re in the mood for something a little trashy. Lean into it. You’re going to take white rum and coconut rum, and infuse them with lime zest. Then you’re going to add coconut water. Are you feeling tropical yet? Throw in some orange bitters, because why not? Then pop that sucker in the freezer (you’ll need a 750ml resealable bottle) and grab a lounge chair by the pool. That’s the vibe.This is an edited extract from Freezer Cocktails: 75 Cocktails That Are Ready When You Are, by JM Hirsch, published this week by Hamlyn at £14.99. To order a copy for £13.49, go to guardianbookshop.com Continue reading...

Politics

38 h. ago Food additive titanium dioxide likely has more toxic effects than thought, study finds

Controversial additive may be in as many as 11,000 US products and could lead to diabetes and obesityThe controversial food additive titanium dioxide likely has more toxic effects than previously thought, new peer-reviewed research shows, adding to growing evidence that unregulated nanoparticles used throughout the food system present an underestimated danger to consumers.In nanoparticle form, titanium dioxide may throw off the body’s endocrine system by disrupting hormonal response to food and dysregulating blood sugar levels, which can lead to diabetes, obesity and other health problems, the study found. Continue reading...

Events

42 h. ago Foraged mushrooms, fatal doses and food binges: the week Erin Patterson told her story to triple murder trial

Accused told court the moment she realised she could be blamed for harming her in-laws came before they even diedAustralia news live: latest politics updatesGet our breaking news email, free app or daily news podcastIn Erin Patterson’s telling, the moment she realised she could be blamed for harming her in-laws came before they even died.According to evidence Patterson gave at her triple-murder trial this week, she was in a Monash hospital room alone with her estranged husband, Simon, after their two children had left to buy food from a vending machine, when he asked her: “Is that how you poisoned my parents, using that dehydrator?”Sign up for Guardian Australia’s breaking news email Continue reading...

Events

44 h. ago Helen Goh’s recipe for pavlova with raspberries, lychees and elderflower cream | The sweet spot

Fruit and floral flavours with marshmallowy meringue make for a sensational melt-in-the-mouth dessertInspired by Pierre Hermé’s iconic ispahan macarons, where rose, lychee and raspberry create an exquisite flavour combination, this dessert reinterprets the trio in a crisp and marshmallowy pavlova. Instead of rose, I’ve used elderflower to infuse the cream, gently bringing together the delicate sweetness of lychee and the tart brightness of raspberries. Garnish with fresh elderflowers (if you can find any) and some coulis for a beautiful centrepiece. Continue reading...

Politics

57 h. ago Nine ways to avoid food poisoning: microbiologists’ tips for safe, healthy eating

We all have questionable kitchen habits – experts break down how to avoid spreading pathogens at homeBuy an exclusive print from our Well Actually seriesDo you use the same kitchen sponge for days on end? Let your takeout pizza languish on the counter overnight?We all have questionable kitchen habits – but when it comes to food safety, shortcuts we think of as harmless can open the door to dangerous pathogens such as bacteria and toxins, according to microbiologists. Here’s how experts suggest staying safer in the kitchen. Continue reading...

Society

57 h. ago Don’t rinse raw chicken: nine food safety tips from microbiologists

We all have questionable kitchen habits – experts break down how to avoid spreading pathogens at homeBuy an exclusive print from our Well Actually seriesDo you use the same kitchen sponge for days on end? Let your takeout pizza languish on the counter overnight?We all have questionable kitchen habits – but when it comes to food safety, shortcuts we think of as harmless can open the door to dangerous pathogens such as bacteria and toxins, according to microbiologists. Here’s how experts suggest staying safer in the kitchen. Continue reading...

Politics

62 h. ago Download Festival 2025: What food and drink options are at this year’s event and what's under a tenner?

Your menu options at this year’s Download Festival 2025, metal messieurs et metal mesdames.

Politics

62 h. ago Scotland's top 10 unique summer 2025 events including music and food festivals

From the Borders Book Festival to Kelburn Garden Party, there's plenty to keep Scots busy in summer

Culture

68 h. ago Rachel Roddy’s recipe for cornmeal and butter biscuits | A kitchen in Rome

Shaped like a moustache – or a smile! – these delicate confections speak to Italy’s longstanding history with polentaA book that I hope gets translated into English is Alberto Grandi and Daniele Soffiati’s La cucina Italiana non esiste – bugie e falsi miti sui prodotti e i piatti cosiddetti tipici (Italian cuisine does not exist – lies and false myths about products and dishes considered typical). The title is as provocative as the book is fascinating in the way it dismantles the legendary origins and marketing of “typical” products and “traditional” dishes to reveal engrossing histories, often more recent and inextricably bound to exchange and migration (Grandi is a professor of food history and economics at the University of Parma). In fact, far from taking anything away, the book makes a rigorous and constructive contribution to a bigger, more interesting global conversation about the past, present and future of food. It is also very funny.I mention this having picked up the book...

Politics

3 d. ago How to turn mango pit and skin into fruit coulis – recipe | Waste not

Make the most of those mango scraps by turning them into a smooth, fruity sauce to stir into sundowners, drizzle over desserts or spoon on to porridgeSaving food from being wasted can range from just composting food scraps to cooking with the whole ingredient, which means the leaves, stems, skin and everything in between. It’s often argued that it’s not really worth saving food from the waste bin if energy or other ingredients are required, but I believe that all food is worth saving.We obviously need to cook and eat food every day, so why not reinvent dishes to include these otherwise unwanted ingredients? Zero waste at its simplest can also mean basic, innovative recipes and solutions for byproducts, such as today’s mango pit and skin coulis. Such recipes are an easier sell, because they simplify the concept and create a valuable product out of very little. Continue reading...

Politics

3 d. ago Lamb with beans, and rum baba: Claude Bosi’s recipes for a French early summer feast

A slow-cooked masterpiece and a showstopping classic boozy puddingThere’s a reason classic French bistros will never go out of fashion, and that’s because they serve food that, deep down, we really want to eat. Think the comforting familiarity of terrine and steak tartare, of onion soup and moules-frîtes, the sheer pleasure that is a proper Paris-Brest or tarte tatin In my home town of Lyon, we’ve even developed our own local take on the bistro in the form of the bouchon, to showcase and preserve the region’s culinary traditions. Bistro, bouchon, brasserie: whatever you call it, this is, above all else, good, honest cooking, rustic rather than show-offy, and it’s made to share around a noisy table, whether that’s in a restaurant or in the comfort of your own home. Continue reading...

Politics

4 d. ago Which dips are OK to buy, and which should I make? | Kitchen aide

Our expert panel recommends the dips that are worth whizzing up fresh at home, and which shop-bought options are good to be titivated before servingDips are a great unifier, whether they’re married to a big bowl of crisps and crudites or served as a companion for a picnic spread. If there’s hummus, cacik or borani in the picture, then it’s a party. Happily, says David Carter, founder of Smokestak, Manteca and Oma in London, “you can get a lot of good stuff in stores these days”. That said, he adds, anything involving vegetables is “always going to be best when made fresh”.If your dip needs lead you to the shops, the trick is to create contrast. Much like getting dressed, you first need to consider the temperature. “Let’s say you have some shop-bought hummus,” Carter says. “If you put that in a pan with a bit of hot water and maybe some lemon juice, then whisk, the hummus will loosen, turn creamy and completely change from the usual fridge-cold stodge.”Got a culinary dilemma? Email f...

Politics

4 d. ago Download Festival 2025: Five possible surprises that could take place, from secret sets to special guests

Could Chino Moreno make a guest appearance at Download Festival? Here’s five rumours a week before the event.

Politics

4 d. ago Download Festival 2025: Five surprises that could take place, from secret sets to special guests

Could Chino Moreno make a guest appearance at Download Festival? Here’s five rumours a week before the event.

Politics

4 d. ago Georgina Hayden’s recipe for spring meatballs with pasta and peas

Served in a comforting broth and topped with fresh herbs and grated pecorino, this versatile dish is one for all agesThere is something deeply nostalgic about this dish, although it wasn’t something I grew up with. Perhaps it’s the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It’s not exclusively so, but I’d hazard a bet that they’ll enjoy it. Continue reading...

Politics

5 d. ago Beautiful European city with £2 beers is just three hours from the UK

Europe's best value cities have been ranked for 2025 and there's one beautiful hotspot that has amazing food, drinks and views - and a nightlife that's just as brilliant

Economics

5 d. ago Rukmini Iyer’s quick and easy recipe for smoked trout and crisp potato cakes with capers, caraway and dill | Quick and easy

Tangy capers, caraway and dill add spice to these delectable rösti-alikes topped with smoked fish and creme fraicheThese rösti-adjacent potato cakes with capers, which crisp up beautifully at the edges, are an absolute win. I would eat them by themselves standing up at the cooker, but when they’re draped with a little smoked trout, creme fraiche and dill, and served alongside a light salad, they make for an elegant dinner for two. Some shaved fennel (with its frilly leaves) in a lemony dressing wouldn’t go amiss here, either. Continue reading...

Events

5 d. ago Spiced aubergines and chicken lettuce cups: Millie Tsukagoshi Lagares’ recipes for Japanese

May the sauce be with you for these two fusion dishes: one spicy and savoury, the other creamy, tangy and sweetAnyone who’s spent time in Japan will know the hold that Kewpie roasted sesame dressing has on local palates. Creamy, slightly tangy, savoury, full of roasted flavours and a little sweet, it’s the ideal dressing for absolutely anything. It comes in squeezy bottles and is now widely available in larger supermarkets, but I’ve created my own version here in case you can’t find it. These lettuce cups make a fresh and crunchy snack that serves as a vessel for tender chicken and whatever herbs you have in the fridge. But first, a Japanified rendition of the Chinese dish mapo tofu, only more savoury and salty, and with a slightly thicker sauce. It’s a strong contender for weekly dinner rotations, depending on what you have in your fridge, of course. Continue reading...

Politics