

A comfort drink - hot toddy
"If it could speak, the Toddy would whisper, “There, there, now. Just rest and feel better.” And who doesn’t need that every once in a...
Jul 31, 2023


An ancient Roman dish recreated
"the food depicted was focaccia, fruit and a goblet of wine, collectively known as xenia, hospitable offerings to guests – a Greek...
Jul 28, 2023


Biryani extremes
"Essentially, it’s your favourite chicken curry (or vegetable or other protein of choice) buried under a mound of delicately spiced...
Jul 22, 2023


Bee or fly? Real or fake?
“It is cutlery, yes. But it’s also culture, it’s heritage and it’s history,” Thierry Moysset - CEO Forge de Laguiole This has been an...
Jul 20, 2023


Welsh cakes
"Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of...
Jul 12, 2023


Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
Jul 7, 2023


Meatloaf - or terrine - or... ?
"meatloaf is just the American name for a very old idea, a way of stretching those expensive scraps of meat a little further by binding...
Jul 6, 2023


Why do Paris when you can do la France profonde?
"To my mind, the greatest reward and luxury of travel is to be able to experience everyday things as if for the first time, to be in a...
Jun 28, 2023


Sesame seeds
"Sesame seeds offer nothing until they are toasted, lightly, in a dry pan, when all their deep nutty notes come to the fore. Don’t take...
May 31, 2023


Mare nostrum
"When visitors to France and Spain, in particular, drive towards the sea they say that the sensation at a certain point is of opening a...
May 24, 2023


Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
May 23, 2023


Mundane to trendy and back to mundane
"blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who...
May 21, 2023


Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
May 17, 2023


Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
May 14, 2023


The many paradoxes of May Day
"A time of betwixt and between, a night the veil between the worlds thinned and witches were at their most powerful." Gather Victoria...
May 1, 2023


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


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


How I learnt to shop for food
"You know you are in love when the two of you can go grocery shopping together." Woody Harrelson An interesting idea but not really what...
Apr 18, 2023


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


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

