OFM’s classic cookbook: The Greens Cookbook by Deborah Madison

Deborah Madison was a pioneer of meat-free menus. David Tanis recalls the pleasures of her San Francisco restaurant’s cookbook

Family cooking under coronavirus: ‘I’ve become a chef with two grumpy regular customers’

Cooking and clearing up has been relentless – and that’s without adding a special birthday cake to my range of signature dishes

Rise and shine: five brilliant brunch recipes

Perfect dishes for lazy weekends: frittata with bacon salad, crepes with egg and ham, apple and custard brioche buns

Christmas taste test: cakes, mince pies and panettone

Melissa Hemsley tastes traditional and modern takes on mince pies, fruit cakes and roulades

Taste test: the high street’s doughnuts, scones and muffins

Bake Off alumnus Liam Charles on honeycomb patterns in croissants (good) and luminous custard (bad)

Nadiya Hussain: ‘This is more than a job – it’s important to be out there’

The Bake Off winner turned national treasure tells Observer Food Monthly about combining family life, anxiety and the pressures of being a role model

Cooking for one in the age of Trump

The kitchen in my flat in New York was squalid. And so was the daily news of Trump. But I have learned to adapt to both

OFM Awards 2018: Best Instagram Feed – Soulful Baker

Julie Jones documents kitchen life with her mum, who has dementia, and the healing she finds in baking cakes

Cakes, tarts and scones: Easter baking recipes

Claire Ptak’s seasonal favourites from marshmallows to Nigerian dough balls

Covert cooking: how to bake a pie in prison

When May Eaton was a writer in residence at a men’s jail, she found the inmates’ real creativity lay in the cakes and curries they made in their cells

From foraging to clean eating: how our passion for food has grown

For Observer Food Monthly’s 200th issue, Rachel Cooke examines the food trends that have come and gone over the last 17 years, the ways we ate and shopped – and what lies ahead