

A riff on a riff on a riff - tuna mornay
"Even the recipes you thought were canonical often started with a riff." Alice Zaslavsky I've gone back to my Ideas list with tuna...
Jun 24, 2025


Recent eating - from the thrown together to the sublime
They say the way to a man's heart is through his stomach, and I guess that's what I have been trying to do for almost 60 years now. So I...
Jun 21, 2025


Tfaya
Above is Tfaya baked chicken from Nargisse Benkabbou - now British, but born in Brussels to Moroccan born parents - chef and food...
Jun 20, 2025


The mysteries of authenticity
"While the concept of a fried roll originates from China, the specific combination of chicken and ham is not a traditional Chinese...
Jun 20, 2025


Jottings
"Jottings: Quickly written short notes" Cambridge Dictionary I'm making a batch of marmalade because David has run out. It's time...
Jun 18, 2025


The nostalgia of mundane meals
"Mundane nostalgia refers to the sentimental longing for ordinary, everyday aspects of the past." Google AI The title of this particular...
Jun 16, 2025


Filo tarts
"I think of filo pastry as edible wrapping paper. Something in which to hide fragile fillings, such as feta cheese and thyme leaves,...
Jun 7, 2025


Pasta Primavera
"I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables...
Jun 6, 2025


Upping my sandwich game
"No offence, but I find sandwich recipes pointless. Who needs a recipe for making a sandwich? It’s like looking up a manual before taking...
Jun 2, 2025


Carrot salads
"Creative freedom is a huge carrot." Adam McKay I don't think Adam McKay meant, what I have taken to mean from the above quote. I think...
May 30, 2025


Genteel eggs
Coddled, baked, shirred, en cocotte, moulded eggs, egg-in-a-cup - not poached - but I'm confused This all began with this rather lovely...
May 27, 2025


Intangible Mexico
"perhaps the most misunderstood country and cuisine on Earth." Anthony Bourdain Mexican food is huge. It is one of just four cuisines...
May 26, 2025


Nigel's spicy sausage pasta step by step
"I couldn’t get over how lush it tastes; creamy and luxurious and comforting" A Muse Bouche You may remember that I decided to try to...
May 21, 2025


Tartiflette
"That alpine dish of tartiflette, whose layers of potatoes, onions, smoked bacon and reblochon cheese helps to thaw out skiers and...
May 19, 2025


Baked oats
"Everything looks like cake, but is not in fact cake." Emily Gerard/Today This is one of those posts that began with me thinking I was...
May 17, 2025


Jollof rice - a quickie
“at home and in the diaspora, we will take up arms to defend anything and everything about it – its origin, preparation and by God, how...
Apr 30, 2025


1973 baked bean hotpot for kids
"The recipes in this book have been specially chosen for you because they are easy to follow. Cooking is a wonderful hobby for boys and...
Apr 28, 2025


Khachapuri Imeruli
"For a population of less than 4 million, Georgia has more than 20 regional cheese breads" Alice Zaslavsky I have suddenly realised...
Apr 25, 2025


Mouthfuls
Mouthful "an amount of food or drink that fills your mouth, or that you put into your mouth at one time" Cambridge English Dictionary...
Apr 24, 2025


Broccoli, pasta - ordinary - but ...
"What’s courageous about the timeless combination of broccoli and pasta?" Deb Perelman/Smitten Kitchen The answer is nothing of course. ...
Apr 22, 2025

