

Beginnings
“Meat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek...
Apr 27, 2023
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Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
Apr 25, 2023
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Specks
"Speck - a tiny patch or spot" Vocabulary.com Speck So these are not really specks - they are too big, but it is Speck with a capital S...
Apr 24, 2023
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Cuisse de canard rôtie aux prunes
"It is rich meltingly tender when young, and fairly cries out to be simmered with wine, herbs and brandy" Robert Carrier This is my...
Apr 21, 2023
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Knafeh
The picture above is from the latest Coles Magazine and featured in their Cooking Club segment - in which one of the' ordinary' people...
Apr 16, 2023
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Stewing - when, how, what?
"Believe it or not, there are no right or wrong ways to make stew" Pip Spence on the Jamie Oliver website I'm planning to make a beef...
Apr 15, 2023
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Unhealthily delicious
"cooking honey with butter and chilli until bubbling makes the most glorious topping to put on a grilled cheese sandwich." Drizzle and...
Apr 9, 2023
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Shreds
"a strip of material, such as paper, cloth, or food, that has been torn, cut, or scraped from something larger." Oxford Languages...
Apr 5, 2023
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The wonderful world of ramen
"For all that Japan has invented in the 20th century, the digital clock, Walkman, Nintendo and Pokemon, the Japanese consider their...
Apr 4, 2023
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Cooking for your man
"To Reuben who married me before I learned to cook." Chairman Solomon I have recently set myself another goal - to cook something, every...
Apr 3, 2023
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Psarasoupa me avgolemono
"Avgolemono is just so important to Greeks. But maybe it's even more important to Greeks who've left Greece." Simon Gloftis I haven't...
Apr 2, 2023
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A recipe a method or just an idea?
"the possibilities are endless." Gourmet Traveller Last night we had friends to dinner, some of whom were vegetarian, so vegetarian was...
Apr 1, 2023
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Pickled onions - ancient or modern?
"Pickle a big batch, put them on everything." There are the ones in the jar - brown and whole, and the ones in a dish - sliced, pink and...
Mar 23, 2023
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Middle-Eastern then and now
"Fusion is just a way of describing what we are doing today. When you think of the Ottoman Empire, that's exactly what they were doing –...
Mar 21, 2023
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Bostock
"quite possibly the best-tasting yet widely unknown breakfast treat you’ll find." Erin Clarke/Well Plated Do you know what a bostock is?...
Mar 19, 2023
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Tomato sauce - musings
"The kind of sauce that starts with the simplest ingredients—some canned tomatoes, a few aromatics, some olive oil, and maybe some...
Mar 14, 2023
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I began with scaccia and almost ended with quiche
"Essentially, what they all share is the principle that behind a perfectly ordinary piece of pastry that looks nothing special on the...
Mar 12, 2023
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My ten go to dinners
"Most households have an average of 10 go-to meals on rotation." Alice Zaslavsky In Alice Zaslavsky's book The Joy of Better Cooking,...
Mar 2, 2023
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Wedge salads
"America's silliest salad. It's built upon the back of the least flavorful and least nutrient-dense lettuce available and blanketed in...
Feb 16, 2023
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Baking sole with Jamie
"If I've learnt anything from the Italians about fish, it is definitely 'less is more'" Jamie Oliver It's lucky dip time because it's...
Feb 13, 2023
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