New Statesman
A hearty dish to set before the king
By Stephanie Yuen - 18 October 7:33

The large clay pot of chicken congee is simmering on the stove, emitting a warm and ravishing aroma. In another ten minutes, the family will be sitting around the table, sharing, laughing and reminiscing. This is a regular weekend scene in my household: a congee feast.

New Statesman
Tangled up in green
By John Burnside - 11 October 7:37

We seem resigned to losing our green world.

Season of mists and curried fruitiness
By Felicity Cloake - 04 October 10:50

Felicity Cloake's food column.

None of these wines goes with hot dogs.
Champagne’s really gone to the dogs
By Nina Caplan - 27 September 11:55

Nina Caplan's drink column.

Green salad.
Tender is the sight of beige-clad greenies eating ethically
By Will Self - 20 September 9:11

Will Self's "Real Meal" column.

Oysters, fresh from the sea
Six of the best, fresh from the sea
By Felicity Cloake - 12 September 16:19

An oyster's gnarly shell holds many wonderful secrets.

Branding is more fundamental to the US psyche than the Bible
By Will Self - 05 September 11:50

Will Self's "Real Meals" column.

A case of wine
You’ve got to bring a bottle or two
By Nina Caplan - 05 September 11:07

Nina Caplan's drink column.

A flute of rosé champagne.
Nina Caplan: Much more than a pretty pink face
By Nina Caplan - 15 August 11:55

Just because a wine looks alluring doesn’t mean it won’t taste good.

Will Self: Forget the Fat Duck, here’s the place for tourists’ hottest forking action
By Will Self - 15 August 11:38

Will Self explores the places people actually eat.

Chilli peppers on sale in one of London's markets
Tale of a city: From hell to hipsville
By Bim Adewunmi - 07 August 12:13

Bim Adewunmi contemplates Hackney's inevitable gentrification.

New Statesman
Take a pinch of salt with your fish and chips
By Will Self - 25 July 17:05

And make sure it’s all soaked in pea wet.

The world on a plate, all in one city
By Felicity Cloake - 25 July 16:41

What takes your fancy? If you’ve got the time and hunger, you can sample every style of cooking known to man in the Big Smoke. From Jamaican jerk and Southern ribs to Turkish kebab, London is the place to be.

New Statesman
It helps when you've got a lot of bottle
By Nina Caplan - 19 July 9:31

Don't judge a book by its cover, but maybe judge a champagne by its bottle.

Cooking is the root of all evil
By Michael Brooks - 13 July 14:03

If we hadn’t learned to roast meat, many of society's ills would never have happened.

The staff of Colmans fish-and-chip restaurant
You’ll never find a better bit of batter
By Richard Ord - 11 July 16:21

It's a golden era for Colmans of South Shields, a century-old fish-and-chip restaurant.

Will Self: Authentic, schmauthentic at Mishkin’s
By Will Self - 11 July 15:08

The odour when I walked in the door was insufficiently schmaltzy and old-mannish – and the decor was way too studied in its dishabille.

A chocolate milkshake
Race to the finish, via a chocolate shake
By Felicity Cloake - 04 July 13:49

The London Olympics will boast the biggest McDonald’s in the world.

Will Self
Will Self on the trouble with restaurant critics
By Will Self - 27 June 12:34

Even restaurant critics learn eventually that eating is a bodily function like any other.

Vineyards in Australia
Australian wine wants to be more Kylie than Jason
By Nina Caplan - 20 June 17:28

The talent is there, if only we could get our hands on a bottle.

New Statesman
Expensive tastes can ruin your appetite
By Felicity Cloake - 13 June 16:52

You aren't always getting what you've paid for when eating out.

New Statesman
Sunrise, sea and sausages on the 6.45 boat
By Will Self - 13 June 16:09

The joint is called “Mariners” – which is fair enough: somewhere has to be – but there’s nothing oppressively nautical about the place.

New Statesman
Stuffed with cream cheese – and love
By Felicity Cloake - 23 May 17:41

The allure of Jewish food.

New Statesman
The darling buzz of May
By Alice Oswald - 16 May 18:13

Spring, when the earth tilts closer to the sun, runs a strict timetable of flowers. “The first ones out are snowdrops and crocuses, then you move into celandines in March. In April you’ve got dandelions, then all the tree blossom starting.

New Statesman
In this week's New Statesman: The Food Special
By Alice Gribbin - 10 May 17:32

How halal meat became the most reviled food in Britain | Our changing tastes, from WWII to today | E

Portrait by Muir Vidler for New Statesman
The Food Interview: Mehdi Hasan talks to Ed Balls
By Mehdi Hasan - 09 May 14:23

“George Osborne is welcome to try my pork dish”.

Kosher? It’s all around you
Kosher? It’s all around you
By Nina Caplan - 09 May 12:24

Does it seem as if Jewish cuisine has made no mark on Britain? Think again