

Belize - do you know anything about it?
"Take nothing but pictures. Leave nothing but footprints. Eat nothing but fry jacks!” Anon I'm continuing my world foodie tour and have...
Jul 12, 2025


"Light heart, light baking" - crumble
This post is probably going nowhere. It's just based on a couple of lengthy quotes from Nigel. Here's the last part of it, and I hope...
Jul 8, 2025


Rambling again - a pasta dish
"Best eaten after sturdy exercise in the open air." The Food of Italy This is a typical Rosemary's ramble, beginning with the usual what...
Jul 3, 2025


Deep dish pizza
After the first slice you are full, and you should be. You’ve eaten roughly three pounds of food that is baked on top of a crispy,...
Jul 2, 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


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


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


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, 2025


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


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025

