

Asparagus in Hong Kong
"I can get quite excited in Hong Kong when I am served a dish of crisp asparagus that is tinged with sesame oil." Madhur Jaffrey And...
Mar 7


Nigel's leeks
"The leek is the onion's refined sister, brought here by the Romans, for the times you want the latter's silken texture but less of its...
Mar 4


Saturday's 5 star Ottolenghi crêpes + ...
"My freezer is stocked up with cooked crepes (an ingenious idea I nicked off a friend) that take minutes to warm up from frozen in the...
Mar 2


Culinary (con)fusion - pasta adobo
"It is always funny when we realise our cultures overlap more than we differ." Greatist My sources for blog posts come from all sorts of...
Feb 24


Wisps
"a small thin or twisted bunch, piece, or amount of something." Oxford Languages "something frail, slight, or fleeting" Merriam-Webster...
Feb 18


Boujee (not bougie), XO sauce
"Boujee is hip-hop slang for something “luxurious in lifestyle yet humble in character,” influenced by and often interchanged with the...
Feb 17


A waste not, clean-up kind of day
"the sort of cooking that allows the cook, quite justifiably to feel rather pleased with themselves." Hugh Fearnley-Whittingstall It's a...
Feb 16


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


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


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


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


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


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


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


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


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


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


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


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


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

