Hverabrauð is rye bread baked underground in geothermal heat near Iceland's hot springs. The home-oven version of the recipe baked daily at Laugarvatn Fontana.
Iceland's most famous soup is grown, not just cooked: tomatoes from a geothermal greenhouse, simmered plain and finished with a spoonful of mango chutney.
From deep-fried kleinur to layered vinarterta: a guide to the Icelandic desserts worth making at home, and which occasion each one actually belongs to.
Light, familiar food and steady hydration beat a heavy holiday lunch before a padel match. What to eat, when to eat it, and what to pack between games.
Icelandic food traditions as a way to study culture: preservation, ritual and craft, and how to read a single dish as research material.
A simple Icelandic cod recipe: skin-on fillets pan-fried in butter until golden, finished with brown butter, lemon and boiled potatoes. Weeknight fish the Icelandic home way.
Þorrablót is Iceland's midwinter feast. What's on the þorramatur platter (hákarl, svið, hangikjöt, harðfiskur), how it's eaten and where it comes from.
Icelandic Christmas food: hangikjöt, hamborgarhryggur, ptarmigan, laufabrauð, sörur and malt og appelsín, plus the fermented skate tradition on 23 December.
What skyr is, how Icelanders eat it, and nine easy skyr recipes: cream and berries, breakfast bowls, pancakes, a dip, baked apples and cheesecake.
Icelandic breakfast is skyr, oatmeal (hafragrautur), rye bread with butter and cheese, and a small glass of cod liver oil. What to expect at home and in hotels.
A guide to traditional Icelandic food: lamb soup, fish stew, smoked lamb, skyr, rye bread and the stranger midwinter dishes, with links to our recipes.
Hákarl is Greenland shark cured for months because fresh meat is toxic. How it's made, what it tastes like, how Icelanders serve it, and where to try it.
One of the most iconic þorramatur dishes — a whole sheep's head, singed and simmered until tender, eaten by hand with mashed swede and potato.
Iceland's oldest snack food — wind-cured white fish pounded soft and eaten with cold salted butter, no cooking required.
