An autumnal whole roast broccoli and herby white beans sink into a welcoming tomato and chilli sauceThere is a change of mood in autumn, when the yearning for crunchy, light salads and grills gives way to a need for food with more substance and comfort…
You’ll never look at those beady eyes the same way again
Once you see a seagull swallowing a rabbit, you can’t unsee it. Gulls gulp down squirrels, rats, puffins, goslings, pigeons, fish, sharks,
and starfish, and hunt yet
more
pigeons and even octopuses. In the great circle of life, octopuses in turn drown …
Beautiful obsession: a 20-year mission in waters of Lake Tanganyika
Marine photographer Angel Fitor first saw endangered cichlids in a pet shop. Now his award-winning images could help save these fishLake Tanganyika is the world’s longest freshwater lake. It stretches for more than 400 miles across central Africa and p…
Don’t leave me my wretched memory, Don’t leave me now.
The Jazz Butcher, Pat Fish has died. Born Patrick Huntrods in 1957, Pat Fish put out records under variations of The Jazz Butcher name since the mid-’80s. As the Jazz Butcher Conspiracy, he collaborated with David J, members of The Woodentops, Spaceme…
‘No fish means no food’: how Yurok women are fighting for their tribe’s nutritional health
Klamath River salmon populations are dwindling, so Yurok mothers are working to restore the river and reclaim Indigenous food sovereigntyKeeping salmon in her children’s diet is “an entire job”, says Georgiana Gensaw, a Yurok Tribe member and mother of…
How to eat a whole fish, nose to tail | Waste not
We commonly waste up to 70% of a fish, but the fillets aren’t the only bits that are both edible and deliciousLike chicken, a whole fish, from fin to scale, is greater than the sum of its parts. The cheeks, jowl and even the skin are all delicacies whe…
How to make panzanella – recipe | Felicity Cloake’s masterclass
The classic Italian bread-and-tomato salad gets a step-by-step guide to perfectionEvery bread-eating culture around the world has as many recipes for using up stale loaves as for bread itself: pain perdu, fattoush, roti curry … Panzanella is one of Ita…
Which are the best vinegars to improve my cooking? | Kitchen aide
A slug from one of those bottles lurking in the back of the cupboard could be all you need to make your dinner burst with flavour• Got a culinary dilemma? Email feast@theguardian.comI have several varieties of vinegar in my cupboard, but apart from sal…
Rachel Roddy’s recipe for stuffed red pepper rolls | A kitchen in Rome
Roasted peppers filled with aubergine, mozzarella and anchovies make a rich Italian substitute for British pub grubThere was a staircase off the main bar of the Gardener’s Arms pub. It had thick, red carpet with swirls and led to the flat where the lan…
Licence to krill: the destructive demand for a ‘better’ fish oil
Industrial fishing of the tiny crustacea in a dietary supplements gold rush is threatening the very base of the food chain• This article was produced with the Environmental Reporting Collective, whose full report is part of the Oceans Inc collaborative…