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Food & Cooking

Recipes, restaurant culture, and culinary trends

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Why Owl Post covers Food & Cooking

Food media runs on two tracks that rarely intersect: the recipe-content treadmill optimized for search, and the restaurant-world coverage that assumes you are already a regular. The genuinely interesting territory sits between them.

Owl Post covers food with attention to technique (the cooking methods and ingredient approaches that actually change what you can do in a kitchen), restaurant culture (the openings, closings, chefs, and trends that matter beyond the hype cycle), culinary history and regional traditions (the stories that explain why cuisines taste the way they do), and the food system itself (agriculture, supply chains, food policy, and the economics of how food gets made and sold). This is the food coverage you read because it is interesting, not just because you need a recipe.

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The sourcing spans serious food publications, restaurant critics who have developed a genuine point of view, food scientists explaining technique, and the writers covering the agricultural and policy dimensions of how food works. Owl Post reads across all of it and surfaces what is worth your attention this week.

Your digest adapts to what you want from food coverage. If you want the narrative, storytelling register that conveys why a dish or a culinary tradition is interesting as culture, that framing is available. If you want the technique-first approach that explains the why behind cooking methods, that works too. Same stories, your appetite.

A focused food and cooking digest each morning. Technique, restaurant culture, and the food world's most interesting conversations, curated for people who care about what they eat and how it gets made, not just what is trending this week.

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The secret to a non-cloudy chicken stock | Kitchen aide

Don’t cook it too quickly – and skim, skim, skim, says our expert culinary panel Why is my chicken stock always cloudy? Ryan, by email From broths and risottos to sauces and braises, there’s no question that a good, flavourful stock will stand you in good stead. “It’s an underestimated kitchen job,” says Adam Byatt, chef/owner of Trinity, in southwest London, and author of Trinity: The Cookbook, which is published next week. “I love stock: it’s wholesome and fruitful, frugal and delicious.” Ryan’s clarity issue, Byatt says, is “only ever caused by cooking the stock too quickly or by allowing the fat to boil back into the base liquid”. So it’s crucial to take things low and slow. You will also need a pan that’s “big and heavy enough to give the bones enough room for movement, as well as a very fine sieve for straining the stock”. Got a culinary dilemma? Email feast@theguardian.com

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Cook once, eat twice: Rukmini Iyer’s recipe for miso chilli chicken with roasted squash and leeks | Cook once, eat twice

Roast chicken thighs with roast squash, leeks and two punchy dressings I’m delighted that it’s roasting tin season once again, and what better way to kick it off than with this chuck-it-in-the-oven sticky miso chilli chicken with squash and leeks? The sesame, miso, garlic and ginger marinade can go on the chicken ahead of time if you like (in which case, I’d include a squeeze of lime juice), but if you’re short on time, five minutes before cooking will do the trick. The vegetables cook under the chicken, in the manner of potatoes sitting under a rotisserie chicken, but with the added hit of flavour from the miso. Then, to make it really sing, there’s a punchy sesame, chilli and coriander dressing to finish.

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Whale meat curry for dinner? Study of bygone seafood recipes shows how UK tastes have narrowed

Herring, flatfish and oysters are increasingly off the dining table, with just five fish species now dominating In days gone by, the UK’s domestic cooks were an adventurous lot when it came to seafood, prepared to dish up anything from an oyster cocktail to whale meat curry. But an academic investigation of more than 1,000 fish and shellfish recipes published in a lifestyle magazine over the last century suggests tastes have become much narrower. Ruth Thurstan, from the University of Exeter, studied seafood recipes published in the British version of the magazine Good Housekeeping from 1923 to the present. Pre-1970s: A diverse mix of species in recipes. No single group ruled but flatfish, herring and oyster were prominent. Recipes emphasised domestic skills, economy and preparing whole fish. The 1970s shift: A decline in diversity of fish species in recipes, with increased focus on the “big five”. 1980s-present: “Big five” present in the majority of recipes, with a decline of other species – though not all have vanished entirely.

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The 38 Best Restaurants in Rome, According to a Best-Selling Local Cookbook Author

Roman cuisine is a reflection of the city itself — layered, deeply rooted in tradition, and full of contrasts. After years of eating my way through Rome, I’ve found the best meals are shaped as much by history as the hands that prepare them. Family-run trattorias have served the city’s defining dishes for generations: cacio e pepe, carbonara, roasted lamb, and offal-based specialties, many of which trace their origins to Rome’s historic slaughterhouse economy. While these places remain essential, a wave of neo-trattorias constantly reinterprets the classics, and the broader dining scene continues to shift too. The influence of Rome’s immigrant communities and cuisines, from Ethiopian to Venezuelan, is stronger than ever. Rome in February and March can feel like a damp intermission which pivots quickly toward spring. One day you’re ducking into bars to escape the downpour and the next you’re scanning patios for a table in the sun. If recent years are any indication, high season now revs up well before Holy Week, and by late March the city is already moving at full tilt. This is the narrow stretch to lean into artichokes simmered with the first peas, favas, and lettuce into vignarola, Rome’s definitive spring stew. Blink and you’ll miss it. Eating and drinking well in Rome isn’t just about knowing where to go; it’s about knowing how to navigate the city’s idiosyncratic dining culture. Travelers often book tables months in advance, making last-minute reservations tough. While online booking is becoming more common, many places still rely on the phone, and it’s best to call at the very start or very end of service, when the staff actually has time to pick up. Plan ahead — but leave some room for spontaneity too. We update this list regularly to make sure it reflects the ever-changing dining scene in Rome. Our write-ups include insider tips from our experienced writers and editors, as well as a rough range of pricing for each destination — ranging from $ for quick, inexp

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