

Middle-Eastern then and now
"Fusion is just a way of describing what we are doing today. When you think of the Ottoman Empire, that's exactly what they were doing –...
Mar 21, 2023


Bostock
"quite possibly the best-tasting yet widely unknown breakfast treat you’ll find." Erin Clarke/Well Plated Do you know what a bostock is?...
Mar 19, 2023


Cool - another word to ponder on
"Coolness is an aesthetic of attitude, behavior, comportment, appearance, and style that is generally admired. Because of the varied and...
Mar 17, 2023


Tomato sauce - musings
"The kind of sauce that starts with the simplest ingredients—some canned tomatoes, a few aromatics, some olive oil, and maybe some...
Mar 14, 2023


Is this when I try fish pie?
"In my hierarchy of leftovers, fish rides high; in fact, it's right at the top of the list. Given the preciousness of it as a resource,...
Mar 13, 2023


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

