Trellises of perfume
By Roger Scruton - 07 February 12:00

A difficult grape produces heavenly wine that even goes with baked beans

Speaking for themselves
By Roger Hardy - 07 February 0:00

<strong>Young, British and Muslim </strong>

Philip Lewis <em>Continuum, 192pp, £12.99</em>

Seville service
By Nicholas Clee - 31 January 12:00

Don't get in a jam over marmalade - just follow Nigella's old recipe

Off the sauce
By Richard Herring - 25 January 10:25

Richard Herring isn't drinking, and it's keeping him awake at night

A real character
By Roger Scruton - 24 January 12:00

Join me on a trip along the mighty Rhône for January's wine club

Stranger than fiction
By Rachel Cooke - 24 January 12:00

Some men are better off living alone, as Bodmin Moor's eccentrics prove

Tender truth about my sheep
By Anne Perkins - 17 January 12:00

After the past fortnight of heavy-duty TV food terrorism, even more of us will worry about where our

Paying the price
By Nicholas Clee - 17 January 12:00

It's hard to keep your conscience entirely clear while shopping for food

A spell of the Doubts
By Roger Scruton - 10 January 12:00

Even in Argentina, a fine wine can be teased from grapes, finds a surprised Roger Scruton

Best of pot luck
By Nicholas Clee - 03 January 12:00

Beat the New Year blues with this infinitely variable fish stew

Winter warmers
By Roger Scruton - 13 December 12:00

Vintage spirits are an ideal defence against the seasonal hordes

Just desserts
By Nicholas Clee - 13 December 12:00

For a pudding to remember, avoid the shops and make your own

Notes from the underground
By Sukhdev Sandhu - 13 December 12:00

Madonna of the Toast and poems from Guantanamo

Festive spirits
By Roger Scruton - 06 December 12:00

Avoid a nightmare before Christmas with December's wine club

Cold comfort
By Nicholas Clee - 29 November 12:00

I've never been able to recapture my childhood love for ice cream

Butty of the Gods
By Nicholas Clee - 15 November 12:00

Report or no report, I'm not giving up BLTs to save my bacon

Consuming criticism
By Matthew Taunton - 15 November 12:00

<strong>Table Talk: Sweet and Sour, Salt and Bitter</strong>

A A Gill <em>Weidenfeld & Nicolson,

Raise a glass to Carthage
By Roger Scruton - 08 November 12:00

Hannibal's tipple, Montepulciano, fortifies both man and beast

Down the food route
By Malachy Tallack - 06 November 11:53

In his latest blog entry, Malachy Tallack charts the course of food from the field to the freezer

Any spice is right
By Nicholas Clee - 01 November 12:00

A curry purist may find that authentic Indian food is a creative process

A matter of local pride
By Roger Scruton - 25 October 13:00

Italian wine owes its diversity to intense regional rivalries

Feeding the nation
By Benjamin Bateman - 18 October 13:00

<strong>Taste: the Story of Britain Through Its Cooking</strong>

Kate Colquhoun <em>Bloomsbury, 4

Time to take stock
By Nicholas Clee - 18 October 13:00

A simple, hearty stew is the perfect autumn dish

A taste of freedom
By Roger Scruton - 11 October 13:00

Show solidarity with South Africans and buy their wine

Strange fruit
By Nicholas Clee - 04 October 13:00

English apples are ripe for a return, but Nicholas Clee wonders if British shops will bite

Food festivals: defiantly middle class?
By Alexander Larman - 03 October 12:29

Alexander Larman on why food festivals sometimes leave the faintest, lingering suspicion of a nasty

Appetite for destruction
By Matthew Taunton - 27 September 13:00

<strong>The Axis of Evil Cookbook</strong>

Gill Partington <em>Saqi, 240pp, £9.99</em>

Respect your elders
By Roger Scruton - 27 September 13:00

Elderberry wine recalls the England of Larkin and Amis père

Indecision is final
By Nicholas Clee - 20 September 13:00

Cookery writers are always changing their recipes - and rightly so

Cook
By Simon Munnery - 17 September 11:48

The whole phenomenon of television cookery is a little baffling; the one thing that isn’t transmitte

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