Dare to challenge the orthodoxy by refusing to incinerate your Christmas turkey.
I meet Francis Kerline for lunch at the Terminus Nord, opposite the Gare du Nord in Paris.
Why foodies are getting excited about foraging
Nina Caplan explores our enduring fascination with the seductive and addictive taste of the best cof
I've been coming to the small, Devonian port town of Dartmouth for 20 years.
The NS Interview: Fergus Henderson, chef at St John
Britain is progressing past “bake me a loaf as fast as you can” and rediscovering the pleasures of w
Nina Caplan launches her Drink column for the <em>New Statesman</em> with a tour of that most unlike
The sweet pork with savoury rice (or potatoes) at £3.40 doesn't seem so bad to me, especially when it's perfectly tasty and comes piping hot on a damp, autumn day.
Felicity Cloake mulls the protein benefits of an insect-filled diet.
Strada is the cool pizza chain: it's the nouveau riche to Pizza Express's liberal bourgeois, the Campari to Domino's Carlsberg and the Fellini to Pizza Hut's Mike Myers.
My wife, who has had cause to spend some time in hospital over the past year, observes that if patients were told on admission that they would have to pay for their own food, they would have a fit - with a commensurate drain o
Britain is rich in apples, but we eat only the boring ones.
Y'know, me don' see dat David Starkey much down 'ere on me manor, seen, tho' wevver it am because he be chi-chi man or foo-foo racist man me don't know.
Felicity Cloake celebrates a new and sophisticated golden age of the cocktail
There is a deep, almost primordial satisfaction to be gained from eating at a hatch.
After the unprecedented disorders of early August - a rending of the fabric of civility on a par with the sacking of Rome by the Visigoths - it behoves even this column, concerned as it is with the plebeians' daily bread, to n
Felicity Cloake explains why Scandinavian cuisine is giving the French a fright.
"Mac-Dooonald's, Mac-Dooonald's, Kentucky Fried Chicken anna Pizza Hut!
Here's a dinner for two with 1970s sophistication but modern-day products and prices: to start, a couple of prawn cocktails at £2.09 each; to follow, a brace of 8oz fillet steaks weighing in at £12.47.
“None of my staff would work for a chef who bullied and shouted”
I was meeting up with someone I worked with, ooh, getting on for 20 years ago and whom I hadn't seen for pushing 15. I was coming from Manchester; she from Soho, London.
Nathan Myhrvold was Stephen Hawking's researcher and Bill Gates's right-hand man at Microsoft. Now, he aims to reinvent the cookbook.
Birds Eye sold £7.5m worth of its Traditional Chicken Dinners last accounting year - and as these meals are made in the Republic of Ireland with imported chicken breast, "homestyle" gravy, potatoes and garden vegetables, I can
“Keeping a pig is great but Monster Munch are nice as well”
It is thanks to a childhood passion for the Whopper that I came to be interested in the sustainability of food.
As oil prices peak and we approach the end of the age of cheap food, now is the time for city-dwelle
When did eating become so complicated? I have only to flick through a Sunday supplement to feel the inexorable rise of recipe-induced panic.
How British social history is written through our cookbooks.