From chocolate-glazed snúðar and cardamom kleinur to vínarbrauð and Bun Day cream buns, the Icelandic pastries worth ordering, plus a recipe to bake at home.
What réttir is, why Icelandic horses are at the heart of the September sheep round-up, and the lamb soup, slátur and trail food that come with it.
How to cook humar, the langoustine Icelanders call lobster, in garlic butter at home, plus where it comes from and why Iceland now imports its tails.
How to make saltkjöt og baunir, the salted lamb and yellow split pea soup Icelanders eat on Sprengidagur, with rutabaga, potatoes and tips for cooking it abroad.
How to make brúnaðar kartöflur, the sugar browned potatoes Icelanders serve with Christmas pork and roast lamb, with tips for a glossy caramel that sticks.
How Icelanders make grjónagrautur, the stovetop rice pudding served with cinnamon sugar and slátur, plus the Christmas almond version and its Scandinavian cousins.
A guide to Icelandic candy: Draumur, Þristur, Hraun, Nóa Kropp and Ópal, why liquorice is everywhere, Saturday nammidagur, and where to buy.
What Icelandic salt cod is, how it is made, why Spain, Portugal and Italy have bought it for centuries, and how to soak and cook it at home.
What Icelandic arctic char (bleikja / silungur) is, how it compares with salmon, and a reliable pan-fried recipe with crisp skin, dill and toasted almonds.
Why Icelanders fermented fish, how hákarl and kæst skata are made and eaten, why they smell so strong, and how they compare with Norwegian rakfisk.
Why Icelandic lamb tastes different, how it is raised and eaten, plus a classic Sunday roast leg of lamb with caramelised potatoes and brown gravy.
Traditional Icelandic cookies explained: piparkökur, gyðingakökur, Sarah Bernhardt cookies, hálfmánar and simple biscuits, with tips for baking and packing them.
Practical Icelandic pantry inspiration for packing trail snacks and simple hut meals for Norwegian hikes.
Seven classic Icelandic Christmas cookies, from spesíur and piparkökur to sörur, plus an easy recipe for lakkrístoppar, the chewy liquorice meringue tops.
