Marina O'Loughlin: 'Cakes and puddings are corset-bursters: punctiliously realised konditorei and ribstickers you could lag attics with'
Barbecue recipes to please a crowd, from jerk pork and barbecued sardines to buffalo wings and tips for making your own burgers
We’ve been getting such great contributions from our readers that we want to share them on our blog. Here are some of this week’s highlights
Easy to grow and packed with flavour, herbs make the maximum impact for a small space, not just in meals, but also cocktails, says our Vertical Veg man
Erica Buist: Media in China report that vendors are dressing peaches in tiny knickers to mark the upcoming Qixi festival
Daniel Tapper: It’s not just food that’s found in men’s beards. Now brewers are rummaging around in their face hair to find wild yeast for brewing
Brewer and food writer Daniel Tapper takes a look at wild beer, finds out what it actually is and then reveals his top five along with the best beer expert around, Big Al
Last bites: The chef and writer would lunch on oysters and Krug then have her ashes launched into the sky on a rocket
Back to basics: Part two of our salad special delves into what makes a great cooked salad
Claire Thomson: Kids will love this on bangers as an interesting alternative to ketchup that’s packed with fresh flavour
Drinking late is as much a part of the Edinburgh Fringe experience as its theatre, music and comedy shows. As the festival kicks-off, Tony Naylor goes in search of the city centre’s best craft beer bars
A recent article on the use of coffee cherries to make flour raised reader questions - from the impact on local communities to whether it’s greenwash. Megan Lavey-Heaton has some answers
Prominent Poles post tongue-in-cheek photos on social media to endorse campaign against Russian ban on fruit imports
The lunch box: Versatile avocados are delicious, easy to use and very good for you
Sophie Atherton: In summer, a cool, refreshing shandy can really hit the spot, but this tipple is still frowned upon by many drinkers. Can craft beer and speciality lemonades bring shandy into the modern age?