The 1924 Paris Olympics saved the Games. Can this year’s event repeat that success?
Faced with competition from rival sporting events, the future of the Games hung in the balance. A century on, new hurdles are looming, writes David Goldblatt
Rule-breaker for the ages: why Caravaggio is our screen age’s art superstar
Art meets action: how Emily Blunt became Britain’s biggest Hollywood star
‘I don’t dare consider what it will be like’: with 100 days to go until the Olympics, is Paris ready?
It’s 25 years since Columbine. This is why I can’t leave the story behind
‘I was told I’d be killed if I didn’t leave’: Himalayan state is a testing ground for Modi’s nationalism
Loads more stories and moves focus to first new story.
Barbie, Bridgerton and billions of pounds: how streaming – and tax breaks – fuelled the UK’s ‘Brollywood’ screen boom
Great locations, experienced crews and juicy incentives have made UK studios increasingly attractive. But with budgets falling, could the bubble be about to burst?
Chvrches’ Lauren Mayberry: ‘I was fixated with death… I needed to live in reality’
‘All of them were drunk’: Iain Sinclair on Freud, Bacon and the postwar Soho arts scene
‘I’m not afraid of anybody now’: the woman who revealed links between National Trust houses and slavery – and was vilified
Andrew Neil needs to be more Vorderman, less Voldemort
Stewart Lee
The Faber/Observer/Comica graphic short story prize 2024 – enter now!
The big picture: Gueorgui Pinkhassov’s shadow play in a 90s Tokyo hotel
Physicist Claudia de Rham: ‘Gravity connects everything, from a person to a planet’
Jo Hamya: ‘Could I just write one massive grey area?’
The big tech firms want an AI monopoly – but the UK watchdog can bring them to heel
John Naughton
‘Like a film in my mind’: hyperphantasia and the quest to understand vivid imaginations
Clean like you mean it: the ultimate guide to spring cleaning your home
Blitz your wardrobe! Scrub that keyboard! Shine your teaspoons! It’s time for a brutal spring clean – so roll up your sleeves and follow our 43 expert tips from cleaning and decluttering gurus
‘I wanted sexual adventures, I didn’t want to fall in love’: Molly Roden Winter on her astonishing memoir of an open marriage
David Nicholls: ‘I don’t think I’ll write another love story’
As an immigrant I’m undervalued, and my wife has no sympathy
The big steal: how do ancient treasures from museums end up for sale on the internet?
Putting on the pizzazz: a no-holds-barred home in Nashville
‘I now know that anything is possible’: from a women’s shelter to Cambridge University
Nigel Slater’s recipes for tenderstem with garlic hollandaise, and blueberry yoghurt cake
My five-year-old son is learning to play chess…
Séamas O’Reilly
Notes on chocolate: a seriously intense 70% dark choc
Ladybirds are meant to be lucky, but lucky for who?
Eva Wiseman
Lyme Regis: a real taste of the Dorset coast with an exciting new food scene
Sunday with Shirley Manson: ‘I impersonate my mother by making a chicken dinner’
Luxe lipsticks: 10 of the best
Loads more stories and moves focus to first new story.
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?
Loads more stories and moves focus to first new story.