

I began with scaccia and almost ended with quiche
"Essentially, what they all share is the principle that behind a perfectly ordinary piece of pastry that looks nothing special on the...
Mar 12, 2023


Should we abhor stock cubes?
"I've had several friends with romantic notions of writing down their bubba's chicken soup recipes, only to discover that the 'secret...
Mar 11, 2023


Camouflage or hidden?
"To camouflage - to hide something, or to hide the truth about something" Cambridge English Dictionary "To hide - to prevent something...
Mar 10, 2023


In passing
"done or said when your main focus is something different" Oxford Learner's Dictionary "briefly and casually" Google? My main focus in...
Mar 9, 2023


Do as you're told
"Do what you're told and everything will be alright" Norman Jewison When it comes to cooking it's a dilemma. Do you do what you're...
Mar 6, 2023


Pears and prunes
" He doesn't bore you with gracious cadence and profound emptiness" Jane Grigson Well I suspect that I am about to bore you but probably...
Mar 3, 2023


My ten go to dinners
"Most households have an average of 10 go-to meals on rotation." Alice Zaslavsky In Alice Zaslavsky's book The Joy of Better Cooking,...
Mar 2, 2023


German food - is it really that bad?
"During the last 50 years that nation has changed more than any other in Western Europe. Yet it has remained German, because everything...
Feb 27, 2023


Do not poke the jelly bag!
“The apple was the first fruit of the world according to Genesis, but it was no Cox’s Orange Pippin. God gave the crab apple and left the...
Feb 22, 2023


Seriously easy
"This basil scented dish is simply delicious, there’s not really much more I can say than that. Whether you are making it for you, or...
Feb 21, 2023


Lessons from a family feast
“If you can eat with mates or friends or family, I mean, it's such a brilliant thing isn't it? If you feel really rubbish and you have a...
Feb 20, 2023


Entry level pleasing pickles
“There is a reason we have pickles, and it is the same reason we crave good art: we are in it for the pleasure … we are in it for the...
Feb 18, 2023


Wedge salads
"America's silliest salad. It's built upon the back of the least flavorful and least nutrient-dense lettuce available and blanketed in...
Feb 16, 2023


Black garlic
"And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. " ...
Feb 15, 2023


Baking sole with Jamie
"If I've learnt anything from the Italians about fish, it is definitely 'less is more'" Jamie Oliver It's lucky dip time because it's...
Feb 13, 2023


In the middle of France is Berry
"a province unharmed by too many visitors in spite of the reputation of Georges Sand, Alain Fournier and Bourges Cathedral - and of the...
Feb 9, 2023


En passant
"if you say something en passant, you mention it quickly while talking about something else" Cambridge Dictionary So not really 'this...
Feb 7, 2023


Eggs - what's in a name?
"The variations on this simple dish are infinite" Robert Carrier Indeed they are and it is perfectly easy to become completely confused...
Feb 5, 2023


Brown but so much more
"Colour fades as flavour deepens: a metaphor for much of life I suggest." Nigella Lawson Which is, indeed food for thought. In her book...
Feb 4, 2023


The potential of ice cube trays
"Ice-cube trays are your new best friend." Alice Zaslovsky That's one of the many throw away lines of tips and foodie information that...
Feb 3, 2023

