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Wine tourism is changing Porto – but at least the drinks are world-class dlvr.it/TFc4dt

Welcome to the new Observer. Tortoise Media is the proud new owner of the world’s oldest Sunday newspaper 🗞️ In print every Sunday, and now also digitally, seven days a week – with top investigations, analysis, features, ideas, newsletters and podcasts. Observer.co.uk

"The River Cafe is my world. Apparently the most regular customer is me." Ruth Rogers, the River Cafe restaurateur, on paper tablecloths, tequila, and why you should be scared to cook for her. Read about her inspiring story in this candid interview: bit.ly/3S96lto

Five recipes from Nigel Slater that showcase the season's best produce. From a green spring minestrone to rhubarb, custard and brioche, these recipes are perfect for embracing the freshness of spring: bit.ly/4lP9Vq6

The new Observer has gone to press. Buy your copy, available across the country, tomorrow morning. observer.co.uk/print

Rick and Jack Stein share tales of £2.80 lobster thermidor, kitchen mishaps, and the joys of simplicity over Michelin stars. ✍️ Kate Mossman Read the full interview on our website: bit.ly/3RAP0JO

Bare concrete walls, open kitchens and tinny speakers mean it is harder than ever to hear your fellow diners. Danny Wallace meets the people fighting for quiet… Read more: bit.ly/3Ezam7r

Malaysian-Scottish chef Julie Lin has put aside questions of authenticity, to develop what she calls an “authentically in-between” style of cooking. Find five recipes from her debut cookbook and interview with @killianfox0on our website: bit.ly/3REuvvG

"When it comes to flavour, my approach is: go big," says Helen Graves, whose easy recipes dial up the excitement, so you never have to have a boring meal again, "a wasted opportunity" in Helen's view (and ours). Head to our website for the recipes: bit.ly/4cYr64K

"The River Cafe is my world. Apparently the most regular customer is me." The River Cafe's Ruth Rogers, gets candid on paper tablecloths, tequila, and why you should be scared to cook for her. Discover more about her inspiring story in this interview: bit.ly/3S96lto

"Bananas... are particularly splendid when grilled with honey and eaten with cream and yoghurt." Treat yourself to this midweek delight from nigel slater: bit.ly/42CNAov

Helen Graves (@foodstories), whizzes pickled chillies and their brine with honey, olive oil and garlic to bring spice, acidity and sweetness to salads, roast vegetables, cous cous and more. For this flavour bomb recipe and more, head to our website: bit.ly/4cYr64K

"A simple tart: just pastry, wild garlic and cheese. The mozzarella’s milky quality is perfect with the mild garlic note of the leaves." A week of wild garlic and the spoils of spring from @nigelslater in this week's kitchen diary. bit.ly/3GCrdH6

Orange wine is now so firmly established it may be bordering on the passé. Even so, many casual wine drinkers have yet to come across these bottles Read more: bit.ly/3ENrp5U

Asparagus season is in full swing, says @nigelslater. When it comes to serving it, he thinks "it is almost impossible to better the classic hollandaise butter-and-egg sauce" but "there is always room to play a little". Read more: bit.ly/4mfbwWO

Palestinian-British chef Sami Tamimi suggests using Middle Eastern cucumbers if you can find them in this fresh and fragrant sort-of-dip, sort-of-salad. Serve it, he says, ‘alongside rice-based dishes to cut through the richness’. Read more: bit.ly/4jUGIZC

‘The respect of being good’: meet hospitality’s gurus They’re the industry leaders revered by their peers. First up, the chef who only ever wanted ‘to cook posh food’: bit.ly/4duQJue

"Like a string of perfectly-seasoned sausages, he lays it all for you," says Rachel Cooke of the book that turned the much-missed Anthony Bourdain from chef to literary sensation, "the restaurant from open to close, a world in and of itself." Read more: bit.ly/4k9Z7lu

"Adding tahini to a sweet rice pudding is not typical," says Palestinian-British chef Sami Tamimi, "but it works perfectly, making it soft and creamy. The pudding is light and fragrant with the flavours of anise seed and rose water." Get the recipe here: bit.ly/4jUGIZC

The best summer wines (and when to drink them) Everything you need for weddings, barbecues and lazy days in the park. bit.ly/4n4cw0f