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- Nov 17
Focaccia - very old and also new
"Of all the Mediterranean breads, focaccia (fugassa in the local dialect) - one of the great triumphs of Ligurian cooking - is the...
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- Oct 22
Chowder
"A velvety mélange of fresh clams, sweet cream and even fresher corn off the cob, it is definitely more than a mere pottage. It is...
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- Oct 11
Tradition and black cake
"Tradition is only about what people have or have not done. It's not about what they are capable of doing. And it's not about what they...
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- Aug 15
The second time around
I tried to find an appropriate quote for this post, but although I found quotes about 'the second time around' they were almost all...
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- Jul 22
Biryani extremes
"Essentially, it’s your favourite chicken curry (or vegetable or other protein of choice) buried under a mound of delicately spiced...
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- Jul 12
Welsh cakes
"Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of...
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- Oct 7, 2022
The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
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- Jun 11, 2022
Bubble tea - so much to learn
"I always find people spit out their first bubble tea. They're super reactive to it. Then the second one, they're like, 'this is so...
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- Apr 23, 2022
Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
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- Apr 18, 2022
Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
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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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- Jul 5, 2021
Boring then, boring now?
I mentioned in my last post that I had not been inspired by the latest Woolworths Fresh Ideas magazine. Indeed I was about to throw it...
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- Jun 22, 2021
Pesto today
Somewhere on its path to global ubiquity, pesto became a catchall name for any random herby sauce thrown in a blender." Lesley Pariseau...
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- Apr 20, 2021
"The past is always present"
Alan Garner wrote those words - the title of today's piece - in a wonderful very short children's book called The Stone Book. The...
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