

Fusion or confusion? - two dinners
"a twisted kind of sense" Jay Rayner This is last night's dinner - simply called Fried beef kerala from my other The Food of ... series...
Jul 27, 2025


'Vegetarian mushroom shawarma pitas' - boring
"Novelty, the most potent of all attractions, is also the most perishable." Andre Maurois Once again I'm repeating myself, and also...
Jul 20, 2025


Rambling again - a pasta dish
"Best eaten after sturdy exercise in the open air." The Food of Italy This is a typical Rosemary's ramble, beginning with the usual what...
Jul 3, 2025


Deep dish pizza
After the first slice you are full, and you should be. You’ve eaten roughly three pounds of food that is baked on top of a crispy,...
Jul 2, 2025


A riff on a riff on a riff - tuna mornay
"Even the recipes you thought were canonical often started with a riff." Alice Zaslavsky I've gone back to my Ideas list with tuna...
Jun 24, 2025


The mysteries of authenticity
"While the concept of a fried roll originates from China, the specific combination of chicken and ham is not a traditional Chinese...
Jun 20, 2025


Pasta Primavera
"I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables...
Jun 6, 2025


From Aberdeen to Ottolenghi
"At first glance, a rowie looks a bit like an unfortunate croissant that you find in the bottom of your bag, crushed by a bag of apples...
May 10, 2025


There's nothing new about one pot pasta
"A traditional spaghetti dish may be a two-pan recipe, but one of those pans contains only boiling water, salt and spaghetti. It’s not...
May 2, 2025


Jollof rice - a quickie
“at home and in the diaspora, we will take up arms to defend anything and everything about it – its origin, preparation and by God, how...
Apr 30, 2025


Oatcakes
"are they one step up from the dreaded rice cake in your pantheon of worthy but dull foods?" Felicity Cloake After yesterday's...
Mar 28, 2025


Chickpeas and pasta
"one of the most deliciously frugal and honest platefuls I know." Rachel Roddy "a healing dose of starch on starch." Katie Leaird I...
Mar 16, 2025


Old foodies
"For me, the interesting thing is to use the past to inspire the present. ... There is really nothing new under the sun. If you look hard...
Feb 13, 2025


A disagreement with Nigel
"Don't put peas in a quiche. They may go nicely with a ham or crab filling, but they make the custard fall apart. Not to mention the...
Jan 15, 2025


When you've got nothing to do - mantı
"According to Turkish legend, if you really want to impress your guests, your mantı should be small enough so that 40 of them can fit in...
Dec 13, 2024


Coleslaw - not what it used to be
"Like many other culinary words – carpaccio, confit, trifle – its meaning has broadened, and now cabbage may not even be present at all."...
Oct 30, 2024


Blending cultures/culture wars in New York
"Chopped cheese isn't a Philly cheesesteak nor is it similar. This is New York, not Philly, bro!" Romel Bruno/Serious Eats This is a...
Aug 29, 2024


Rambling around osso buco
“the meat soft as the leg of an angel who has lived a purely airborne existence.” Billy Collins This post is all down to a first recipe...
Jul 21, 2024


Chicken, saffron, almonds - a Spanish lucky dip
"I felt a little dubious about the combination of ingredients before testing it, the red wine gives a rich colour and flavour, the...
Jun 24, 2024


"Finland is the green vigour of a forest"
"Much Finnish cooking suggests the outdoors, the pleasures of the campfire." Dale Brown - Time/Life The Cooking of Scandinavia Finland...
May 13, 2024

