See all posts we have ever written.
How to make lambaskankar, Icelandic braised lamb shanks in red wine, in a Dutch oven or roasting dish, with a glossy sauce, mash and rhubarb jam.
How to make lambakótilettur í raspi, Iceland's butter-fried breaded lamb chops, with an oven-baked option, onion butter and the classic rhubarb jam plate.
How to make rófustappa, the buttery Icelandic mashed rutabaga served with svið, slátur and salted lamb, plus potato, carrot and smooth puree versions.
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.
