The fishy offerings at the <em>New Statesman</em> lunch were even harder to stomach than the gloomy
The mind may forget nauseous trauma, but the body never does
You may have thought junk food had been banned from schools. Well think again, because behind the sc
From gastroporn to wedding-night recipes, food and sex are intimately linked
Observations on whales
If your date has a skinny macchiato, extra hot, he's a control freak. Be warned
You couldn't make it up: Madonna, Guy and pals overheard at posh noshery. By <strong>William Skedlsk
The leek is the green queen of every Norman's winter vegetable garden
Stock-making is a dying art, and may soon cease to exist altogether
Gourmets say "traditional" dishes are being bastardised, but they are missing the point
I prefer a butcher's shop that looks like a butcher's shop
Islington's trendiest eatery has spawned an unsuccessful imitator
This Christmas I go to one party, drink a few glasses of wine, and catch the train home. I can tell
NS Christmas - Roger Scruton reveals his recipe for fish soup
NS Christmas - Stephen Brasher, the NS's resident baker, cooks up a Patagonian treat
NS Christmas - Michele Roberts hosts a Christmas feast for the dead
We ate our butter chicken and dhal in true Indian style - with our hands
Forget hovering over eight different vegetables and enjoy Christmas
Is any vegetable more underrated than the surprisingly versatile Swiss chard?
Hot buttered toast and Wensleydale are the simple joys of the single man
Food writers have made the simple stew far more complex than it needs to be
Is eating Black Forest gateau the way we mourn lost culinary innocence? Asks William Skidelsky
What better preparation for a heart op than a meal near an old meat market?
Why is it that most of the devoted amateur chefs I know are men?
What does Delhi nostalgia taste of? Mango, Marmite and masoor dhal
The Short Life and Long Times of Mrs Beeton
Kathryn Hughes <em>Fourth Estate, 525pp, £20</em>
How can you cook paella outside Valencia, and still feel like a man?
Aphrodite's golden apple, the quince, is the perfect food for modern lovers