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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
4 views
1 comment


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
6 views
0 comments


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


From Aberdeen to Ottolenghi
"At first glance, a rowie looks a bit like an unfortunate croissant that you find in the bottom of your bag, crushed by  a bag of apples...
May 10
6 views
1 comment


Cuba
"Cuban recipes share spices and techniques with Spanish cooking, with some Caribbean influence in spice and flavour. Food rationing,...
May 1
7 views
1 comment


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
5 views
1 comment


Thank you Donald
"a mare labor - from the sea, work" Official motto for St. Pierre et Maquelon Yes thank you, because the Donald's maniacal tariffs have...
Apr 7
10 views
1 comment


Black bottom oatmeal pie
"Women judge a pie by its crust, men by its filling." Sue Hubbell/The New Yorker To be honest I'm on the verge of abandoning this post,...
Apr 4
4 views
1 comment


Growing in the dark, dancing in the light
"the holy grail of rhubarb" Yotam Ottolenghi In his newsletter recently Yotam Ottolenghi told his readers about "the most unexpectedly...
Mar 31
5 views
1 comment


A marginally disappointing purchase
"With stunning location and food photography throughout, Danube is your passport to a world of flavours, stories and traditions that will...
Mar 29
12 views
2 comments


Oatcakes
"are they one step up from the dreaded rice cake in your pantheon of worthy but dull foods?" Felicity Cloake After yesterday's...
Mar 28
7 views
1 comment


Chickpeas and pasta
"one of the most deliciously frugal and honest platefuls I know." Rachel Roddy "a healing dose of starch on starch." Katie Leaird I...
Mar 16
11 views
1 comment


The ordinariness of pasta
"Every day millions of us are united in doing the same thing. We take a packet of pasta from the shelf, we tip the shapes into boiling...
Mar 13
17 views
1 comment


Culinary (con)fusion - pasta adobo
"It is always funny when we realise our cultures overlap more than we differ." Greatist My sources for blog posts come from all sorts of...
Feb 24
4 views
0 comments


Lunch - one word, many meanings
"Time is an illusion. Lunchtime doubly so." Douglas Adams I think this particular painting - just snatched from Google Images - probably...
Feb 19
6 views
2 comments


Old foodies
"For me, the interesting thing is to use the past to inspire the present. ... There is really nothing new under the sun. If you look hard...
Feb 13
14 views
1 comment


French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
Feb 9
12 views
1 comment


When only white sliced bread will do
"For the Victorians, white bread was a marker of quality and prestige. For us, its very popularity has seen it relegated to the status of...
Feb 4
8 views
1 comment


Bermuda - rum, and fish, fish, fish
"You can go to heaven if you want. I'd rather stay in Bermuda." Mark Twain Having returned to my kitchen series, I'm nowpicking up on my...
Jan 18
15 views
1 comment


From Mrs. Beeton to ...?
"Had people ever lived like this, my suburban mind wondered. Somewhere, might they still be doing so?" Julian Barnes I shall begin this...
Dec 18, 2024
10 views
1 comment