Eat HerringHerring can be smoky and warm from a kipper, sharp with vinegar in a rollmop, silky in a Dutch-style cured serving or freshly fried beside potatoes. This small oily fish has suppo…
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Eat HerringHerring can be smoky and warm from a kipper, sharp with vinegar in a rollmop, silky in a Dutch-style cured serving or freshly fried beside potatoes. This small oily fish has suppo…
Eat horseHorse meat is ordinary food in some places and emotionally unacceptable in others. Preparations range from cooked steaks and sausages in parts of continental Europe to basashi in…
Eat IguanaIguana appears in traditional dishes in parts of Mexico, Central America and the Caribbean, often simmered in a seasoned stew rather than served as a novelty steak. The meat is le…
Eat in a medieval restaurantCandle-coloured light, long tables and the arrival of a shared platter can make dinner feel briefly detached from the present. A medieval restaurant may offer researched historica…
Eat in an underwater restaurantBelow the waterline, a restaurant window turns the changing sea into the room’s main event: fish appear and vanish, light shifts across the floor and a storm or tide can make one…
Eat in the Underwater Hotel, MaldivesThis goal is best understood as dining at an underwater restaurant in a Maldivian resort, rather than eating inside a bedroom. Ithaa at Conrad Maldives Rangali Island sits five me…
Eat Jelly FishPrepared jellyfish is valued chiefly for texture: cool, crisp strands that flex and crunch while carrying sesame, vinegar, soy or chilli. It appears in established Chinese and oth…
Eat kangarooKangaroo is a very lean red meat with a close texture and a flavour often placed somewhere near venison. In Australia it may be served as a quickly cooked fillet, skewer, burger o…
Eat KimchiEating kimchi is an introduction to one of Korea's great families of preserved food rather than a challenge to endure heat. Vegetables are salted and seasoned, then transformed by…
Eat Kobe beef in Kobe, JapanSit at a teppanyaki counter in Kobe and watch a chef turn a heavily marbled piece of beef into a sequence of small, precisely cooked bites. The fat softens at a low temperature, c…
Eat Lamb TongueLamb tongue becomes remarkably tender after slow cooking, with a fine grain and a richer flavour than an ordinary roast slice. It may appear warm in a spiced stew, grilled after b…
Eat Lambs RumpLamb rump is a compact cut from the back of the animal, prized for the contrast between a well-browned cap of fat and tender, rosy meat. It has enough character to taste unmistaka…
Eat LiverLiver is one of those foods people often decide they dislike before tasting a carefully cooked piece. Different animals and preparations produce markedly different results: lamb’s…
Eat lobsterLobster can be sweet and delicate beneath all the ceremony of shells, crackers and bibs. A simply grilled half, a carefully dressed lobster roll or pieces folded through pasta eac…
Eat lungLung is a light, springy form of offal used in established dishes rather than a single universal recipe. It can appear in South-East Asian soups and stir-fries, Central European s…
Eat Maine Lobster in MaineAt a harbour-side table, the meal still looks connected to the cold Atlantic beyond it. You crack a claw, learn the awkward tools and discover why a simple steamed lobster with bu…
Eat MealwormA mealworm is small enough to make the decision feel almost comic, right up to the moment it reaches your hand. The first bite is usually less dramatic than the anticipation: cris…
Eat MochiMochi is made from glutinous rice pounded or processed into a smooth, elastic dough. It can be wrapped around sweet red-bean paste, dusted with kinako, grilled until crisp outside…
Eat mooseMoose is a very lean, dark game meat eaten in northern parts of Europe and North America. Depending on the cut, it may become a quick-cooked steak, slow stew, smoked meat or richl…
Eat noni (vomit) fruitA ripe noni announces itself before the first bite. Beneath the pale, knobbled skin is a soft tropical fruit with an aroma often compared with strong cheese and a bitter, fermente…
Eat OctopusOctopus can be tender and smoky from a Spanish or Greek grill, thinly sliced in Japanese cooking, braised in tomato or folded through a warm potato salad. Its texture depends heav…
Eat ostrichOstrich is a red meat despite coming from a bird: lean, fine-grained and closer in appearance to beef than chicken. It is commonly served as a steak, fillet, burger or slow-cooked…
Eat oxtailOxtail is a cut of beef from the animal’s tail, rich in bone, connective tissue and flavour that emerges through slow cooking. It appears in British soups and braises, Jamaican br…
Eat oystersAn oyster offers a small, concentrated encounter with its growing waters: briny liquor, soft flesh, a mineral finish and sometimes cucumber or melon notes. Different species, coas…
Eat oysters in Arcachon Bay, FranceAround Arcachon Bay, oyster farming is written into the landscape: low wooden cabanes, tidal beds, working ports and boats moving between the shore and Île aux Oiseaux. Eating oys…
Eat pheasantPheasant is a lean game bird with deeper flavour and firmer texture than everyday chicken. In Britain it appears roasted, pot-roasted, braised with cider or wine, and folded into…
Eat pho in Halong Bay, VietnamA bowl of phở beside Hạ Long Bay brings two northern Vietnamese experiences together: clear, aromatic broth with rice noodles and sliced beef or chicken, followed by the bay’s lim…
Eat pie, mash and liquor in LondonA minced-beef pie, a bank of mashed potato and a flood of green parsley liquor make one of London’s most distinctive lunches. The liquor contains no alcohol: it is a savoury sauce…
Eat Pig Trotters (Feet)Break through crisp skin into meat and connective tissue that have turned soft during hours of cooking. Pig trotters demand more patience than a neat pork chop, but that collagen-…
Eat PigeonOrder pigeon in a restaurant and the plate bears little resemblance to the birds pacing around a station. Farmed squab is young pigeon with tender, dark meat, often roasted pink,…
Eat Pigs EarPig’s ear is mostly skin and cartilage, which gives it a texture unlike an ordinary cut of pork. Long braising can make it tender and gelatinous; slicing and frying afterwards tur…
Eat Pigs TailPig’s tail combines meat, skin, fat, cartilage and small bones in one compact cut. Slow cooking releases gelatine and makes the flesh tender; a final roast or fry can crisp the su…
Eat poutine in CanadaListen for the squeak of fresh cheese curds beneath hot gravy and crisp chips. A proper poutine is an exercise in timing: the gravy should soften the edges without turning the who…
Eat PuffinPuffin has been eaten in some North Atlantic island communities, most visibly in Iceland and the Faroe Islands, where seabird harvest once contributed to food security in difficul…
Eat RabbitRabbit is a lean, mild meat whose character emerges through the dish around it. French mustard braises, Maltese stuffat tal-fenek, Spanish rice dishes and British rabbit pies use…
Eat ratSeveral rodent species are eaten in established rural food traditions, including animals deliberately hunted in fields or farmed for food. That is fundamentally different from eat…
Eat ray wingRay wing reaches the plate as a fan of delicate flesh laid over slender cartilage. A fork draws the meat away in soft ridges, often with nothing more complicated than browned butt…
Eat ReindeerReindeer is a lean, dark meat served across northern Europe as thin sautéed strips, smoked slices, steaks, sausages and slow-cooked stews. In a Finnish poronkäristys, for example,…
Eat sashimiSashimi places sliced raw or otherwise carefully prepared seafood at the centre of the plate without sushi rice. Tuna can be lean or richly marbled, salmon soft and oily, sea brea…
Eat ScorpionA food-grade scorpion is generally served cooked and crisp, with its mild interior secondary to roasting, frying and seasoning. Scorpions appear in some markets, spirits and novel…
Eat ScrappleScrapple is a firm loaf made by simmering pork trimmings, combining the meat and broth with maize meal or another grain, then seasoning and chilling the mixture before slicing it.…
Eat Sea SlugOn many menus, ‘sea slug’ refers to sea cucumber: an echinoderm prized in several East and Southeast Asian cuisines, not the soft garden-slug lookalike the nickname suggests. Prep…
Eat Sea UrchinLift a spoonful of sea urchin roe and expect sweetness, salt and a custard-like texture rather than the crunch suggested by the animal’s spines. Good uni tastes of clean seawater…
Eat shark in IcelandOpen the container, meet the sharp ammonia smell and spear one small cube. In Iceland, hákarl is Greenland shark cured through fermentation and drying, turning meat that is unsafe…
Eat Smørrebrød in DenmarkSmørrebrød is Denmark’s open-faced sandwich tradition: a base of bread—often dense rye rugbrød—constructed with fish, meat, egg, cheese or vegetables and finished with carefully c…
Eat Southern BBQ in the SouthSouthern barbecue is not one recipe spread across the American South. Eastern North Carolina whole hog with peppered vinegar, South Carolina mustard sauce, Memphis pork ribs and T…
Eat squid guts“Squid guts” usually refers to shiokara, a Japanese preparation in which small pieces of squid are fermented with salted viscera. It is intensely savoury, salty and marine, with a…
Eat SquirrelSquirrel is a lean, fine-textured game meat used in traditional British and North American pies, stews and slow-cooked dishes. The small joints offer little margin for hurried coo…
Eat stagTry venison from an adult male deer and experience a meat that is typically leaner and more strongly flavoured than beef. Depending on the cut and how it is prepared, stag can be…
Eat SushiStart with rice. Good sushi is built around seasoned shari whose warmth, acidity and texture frame the fish, egg or vegetables placed above it. At a counter, the chef’s small adju…