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- Apr 14, 2022
Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
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- Apr 13, 2022
Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
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- Apr 5, 2022
Black mark to Ottolenghi - or was it me - or maybe it was God?
"An invocation to God is murmured before kneading the dough, another before placing it in the oven." Claudia Roden - A Book of...
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- Mar 29, 2022
Confit - from duck to garlic and everything in between
"oil diffuses heat better than air, which is why meat confined and cooked under oil is so tender and almost velvet-like, rich but,...
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- Mar 27, 2022
Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
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