Chicken or egg? One zoologist’s attempt to solve the conundrum of which came first
The writer of a new book about life on Earth seen through the prism of the egg says the age-old paradox actually leads us back a billion years – to the bottom of the ocean
Rebecca F Kuang: ‘I like to write to my friends in the style of Joan Didion’
The internet is in decline – it needs rewilding
John Naughton
Pivot podcast host Scott Galloway: ‘Tech bros conflate luck with talent’
On my radar: Andrew O’Hagan’s cultural highlights
One to watch: Fat Dog
Mark Kermode on… Danny Boyle, a director who defines British pop culture
‘The science isn’t there’: do dating apps really help us find our soulmate?
‘Nervous of its own boldness’: the (almost) radical rebirth of King’s Cross
‘She was trying to find herself’: the untold story of Peggy Guggenheim, Hampshire homemaker
Game, set and match: the 20 best sports movies
Context is vital. That’s why I’m filming everything I say and do from now on
Stewart Lee
German actor Nina Hoss: ‘London is more driven. In the theatre, people are full of positive energy’
Billy Bragg: ‘There’s nothing like going out there singing your truth. That ain’t changed’
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Right up your street: favourite local shops in the UK, chosen by chefs and food writers
Fuchsia Dunlop, Dan Smith and Melissa Thompson tell us where they buy Chinese vegetables in London, heritage produce in Kent, and the best chicken you’ll ever eat
Simon Reeve: ‘At a Russian school the headmaster greeted us with a bottle of vodka. It wasn’t yet 9am’
‘We’re trying to make it more inclusive’: the rise of Britain’s new wine bars
Sticky aubergine tart, sea bass with pistachio pesto, baklava cheesecake – Greekish recipes by Georgina Hayden
Salmon pie, pork in cider, fig tart – Nigel Slater’s one-pot dinners
Welcome to April’s Observer Food Monthly
Gill Meller’s secret ingredient: smoked paprika
I eagerly await the English asparagus season, from tender start to woody finish
Rachel Cooke
Esme Young: ‘I got Mini Cheddars in the green room when I started on Sewing Bee. Still do’
Food crazes make me want to roll my eyes. But first, pass me a crookie
Jay Rayner
Lemon drizzle, pistachio and blood orange, egg-free date – Tarunima Sinha’s spring bakes
Welcome to March’s Observer Food Monthly
Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding
Right place, long time: what are the secret ingredients that help a restaurant last for years?
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