

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


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


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


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


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


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


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


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


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


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


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


Loaded
"A look at restaurant menus makes it clear — bigger is better! Loaded dishes, jaw-dropping piles of ingredients and personalized items...
Feb 11, 2023


Eggs - what's in a name?
"The variations on this simple dish are infinite" Robert Carrier Indeed they are and it is perfectly easy to become completely confused...
Feb 5, 2023


Brown but so much more
"Colour fades as flavour deepens: a metaphor for much of life I suggest." Nigella Lawson Which is, indeed food for thought. In her book...
Feb 4, 2023


Mashed potato
"The topic of mashed potato started a heated debate among my colleagues. Half of them insisted it had to be creamy, buttery and have...
Feb 1, 2023


A new favourite thing - baked polenta
"While these days polenta often appears on menus, I don't think I'm the only one who's struggling to get round to cooking it at home....
Jan 21, 2023


Grilled fish Bali style
"Barbecue may not be the road to world peace, but it's a start." Anthony Bourdain This is a lucky dip because I am completely uninspired...
Jan 15, 2023


From peas to plin and a cookbook
"I may not have gone where I intended to go, but I think I have ended up where I intended to be." Douglas Adams The eternal question -...
Jan 14, 2023


An almost perfect tomato tart
"Use of lime juice, tomatoes and spice in some recipes is amazing!" An Amazon reviewer I've spoken about tomato tarts before - how...
Jan 7, 2023


Rambling around a bread challenge
"the satisfaction of one answer merely leads to asking another question, and so on into infinity." Alberto Manguel David bought this...
Jan 4, 2023

