

February - beginnings and endings
"the reason God made February short a few days was because he knew that by the time people came to the end of it they would die if they...
Feb 11, 2025


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, 2025


Sprue
"the thinnest, early cultivated asparagus that used to be sold off cheap, but now gets a cute-factor price hike." Sophie Grigson Earlier...
Feb 7, 2025


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, 2025


Cabbage and pasta
If Johnny Depp were a cabbage he would be cavolo nero whilst Jude Law would be an easier, accessible, sweeter but frankly rather boring...
Feb 3, 2025


New now old
"Vegetables are savagely beautiful things." Jill Dupleix This is a quickie - something simple to end my day of hard labour over those...
Jan 31, 2025


That other problem
"Of course, you could wait to eat until after the sun goes down, if you have the backbone." Zoe Williams/The Guardian This is a problem...
Jan 30, 2025


A problem of peaches
"Green fruit doesn’t mean bad fruit." Emma Laperruque/Food 52 I don't think I'm going to have much to say today because time is running...
Jan 29, 2025


Lemon peel
"when the whole kitchen is filled with the scent of grated citrus the effect is startling. Slightly steamy, warm and bitingly fresh –...
Jan 26, 2025


What happened to smoked mackerel?
An ode to Nigel Back in my dinner party hosting days I discovered that a smoked mackerel, served much like this, but with little slices...
Jan 25, 2025


Slices
"A slice of hot, buttered toast is the perfect meal. It's not too much and not too little, and it gives you just the right buzz." Naveen...
Jan 24, 2025


Good cooking every day - possible?
"I think the key is just finding joy in it." StolenCamaro/reddit Well first of all define cooking. I just read an interview with the...
Jan 19, 2025


Pasta, butter, cheese
"the ultimate 'I can’t believe this came from only that'" Alison Roman "Heat the butter in a skillet until it's as dark as you want,...
Jan 17, 2025


Blown away by kataifi
"Kataifi is a string-like pastry that's technically not filo, but let's not mince words - just pastry." SBS Food Even a bit like fairy...
Jan 13, 2025


Quesadillas
“quesadillas can take practically any filling you are drawn to”. Rick Bayliss Back in the days of COVID when Jamie was Keeping on...
Jan 5, 2025


Green beans in a salad
There are few ingredients that can do anything for a french bean ... but a little chopped shallot, melted butter or a crushed clove of...
Jan 4, 2025


Seasonality - over there and down here
"Nature gives to every time and season some beauties of its own." Charles Dickens On the left is the first picture in my new diary for...
Jan 3, 2025


The fish question(s)
"When customers ask for sustainable seafood, restaurants and retailers begin to seek and demand sustainable options from their suppliers....
Jan 2, 2025


New year - old thing - English muffins
"You don't get tired of muffins, but you don't find inspiration in them." George Bernard Shaw It's January 1 2025 and a quarter of a...
Jan 1, 2025


Shrubs of the non-bushy kind
"It starts with a syrup that’s a combination of vinegar, fruit, and sugar. The fruit tastes like its truest self and the vinegar cuts...
Dec 31, 2024

