

From murgh ka soola to chicken tikka
"There are many variations of this particular dish. The one here happens to be the simplest. I have adapted it so the cooking can be...
Nov 28, 2023


"Comfort food stepped up a bit"
"Deb is a firm believer that there are no bad cooks, just bad recipes." GoodReads You can probably tell it's a mildly uninspired day -...
Nov 26, 2023


Hot and crunchy - black pepper
"as with olive oil, salt and other basics we once considered boring, pepper is going gourmet." Jon Henley/The Guardian "Hot beans on...
Nov 25, 2023


Cutting up onions
"People who are knowledgable are said to "know their onions". It's a great phrase, yet nobody knows exactly where it comes from. It's...
Nov 22, 2023


Noble thistles
"The thistle is a prince. Let any man that has an eye for beauty take a view of the whole plant, and where will he see a more expressive...
Nov 21, 2023


Chaff
CHAFF: "1: the husks of corn or other seed separated by winnowing or threshing. 2: worthless things; rubbish." Oxford Languages Well...
Nov 20, 2023


Frozen mangoes to Urban Nanna
"We believe that positive environmental and cultural change is ultimately possible, but that it will be infinitely more attainable if we...
Nov 18, 2023


Focaccia - very old and also new
"Of all the Mediterranean breads, focaccia (fugassa in the local dialect) - one of the great triumphs of Ligurian cooking - is the...
Nov 17, 2023


More than potatoes? Irish food.
“I would make the argument, not that it is ‘meh’ but that there isn’t much of it. We do not have a sophisticated cuisine – we just...
Nov 15, 2023


Old or new? - En papillote
"The team in the Ottolenghi test kitchen took some persuading about the benefits of cooking en papillote – they thought it was way too...
Nov 12, 2023


The internet does not know everything
"The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge." Daniel J. Boorstin This was just going to be...
Nov 9, 2023


Fried pizza - leftovers 4
"a small amount of ingredients go a long way with pizza" Jamie Oliver But I can't resist and always put too much on top and so my pizzas...
Nov 2, 2023


Not a cassoulet - leftovers 3
"The cassoulet is a dish which may be infinitely varied so long as it is not made into a mockery with a sausage or two heated up with...
Nov 1, 2023


Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
Oct 29, 2023


"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
Oct 24, 2023


Gubbins
"gubbins - various things that are not important" Oxford Dictionary "gubbins - another word for stuff" I Swear English Gubbins Yes...
Oct 23, 2023


Chowder
"A velvety mélange of fresh clams, sweet cream and even fresher corn off the cob, it is definitely more than a mere pottage. It is...
Oct 22, 2023


Looking for something new with Nigel
"The minute details of cooking continue to fascinate me, the quality of the time we spend in the kitchen, the little kitchen tasks that...
Oct 20, 2023


Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
Oct 17, 2023


Tamarind can do anything
"the optimal blend of umami and tang" Marion's Kitchen One more thing from the Black Cake book - tamarind. Well in the book it was...
Oct 12, 2023

