Fergus Henderson’s ‘whole animal’ recipes inspired chefs on both sides of the Atlantic

From a white-walled restaurant in Clerkenwell, his roast bone marrow dish has gone on to conquer the world. By Jay Rayner

Doesn’t everyone chase boiled eggs down a hill to pay tribute to the resurrection?

‘It wasn’t until I lived in an inter-faith household that I realised just how weird my side could sound’

How Cuba’s artists took to the kitchen to earn their crust in lockdown

As Covid pushed the island’s economy to the brink of collapse, musicians and film-makers found another way to be creative – cooking, baking and selling

How to become a wine expert without leaving home

There are great books and online classes – and here’s a few bottles you could order to help you on your way

From the docks to the eBay – will online marketplaces save the fishing industry?

Britain’s inshore fleet has been pummelled by Brexit and Covid. One firm hopes to help make it a sustainable success

How Ottolenghi’s bright colours and vivid tastes changed the way we eat

The sheer vibrancy and joy of Yotam Ottolenghi’s Mediterranean-inspired dishes caught everyone’s imagination, says Jay Rayner

Fay Maschler: ‘A lot of male chefs found it hard to take my reviews’

The doyenne of restaurant critics on working incognito, cooking as seduction and being vegetarian in Surrey in 1955

Sick of cooking for yourself? Have a crumpet

It’s easy to go into a culinary slump when you live alone. So go ahead and indulge yourself

British grief centres mainly around the making of sandwiches

‘I’ve deliberated many times about discussing grief in a food column – you’re possibly here to read about new ways with couscous – yet the two topics are more linked than one might imagine’

Cook, eat, gym, repeat… has left me in need of major repairs

I burned off the calories, took all the pain – but all that working out has damaged my hip

How we all fell for Simon Hopkinson’s lovely tale of roast chicken

Simon Hopkinson’s much-loved book of French dishes is about cooking – and many other stories

The vivid flavours of Sichuan, with Fuchsia Dunlop as our guide

Expert advice on this most intricate of regional Chinese cooking traditions. By Jay Rayner

A taste of home: Claudia Roden’s majestic Book of Jewish Food

It took 16 years to write and is more an ‘encyclopaedia of Jewish life’ than cookbook, says Jay Rayner

Give me Rick Stein on TV and a menu of achievable dreams

‘Rick Stein is the king of wholesome television. And perhaps, like me, that’s all you can handle right now’

‘An instinct to feed’ – New British Classics by Gary Rhodes

In the first of a series thumbing through his most-beloved cookery books, Jay feasts like it’s 1999