

From the street to Michelin stars - first recipe
"there is no such thing as ‘traditional, authentic cuisine’ anywhere. It’s constantly evolving." Thitid “Ton” Tassanakajohn - Michelin star chef Bangkok Before I return yesterday's book to a shelf somewhere I thought I should do a first recipe thing on it, as it will be placed on a shelf that has already been given the first recipe treatment. I also decided retrospectively, having researched a bit, to cover two different dishes here - the first and third recipes in the book.
Oct 17


Pizza and pineapple - yes or no?
"that conversation never ends well, and in fact never really ends." Itamar Srulovich/The Guardian It's interesting how some foods create...
Oct 4


Eggs flying off your TikTok app
"There is ultimately more shopping than cooking involved." Tim Dowling / The Guardian This lady's name is Alice Choi, a Korean American...
Sep 29


Lessons from a recipe
Yesterday we celebrated my older son's birthday here with the now almost traditional and compulsory spaghetti and meatballs - and a cake...
Aug 4


Pomegranates and pasta?
"The unexpected joy of combining pomegranates with traditional pasta" WIX AI post title suggestion This is the nearest I could get to an...
May 8


Broccoli, pasta - ordinary - but ...
"What’s courageous about the timeless combination of broccoli and pasta?" Deb Perelman/Smitten Kitchen The answer is nothing of course. ...
Apr 22


Mix and match - chemistry
"It’s the intricate interplay of ingredients that truly captivates." Ciaron Connolly/Medium I am finally going back to the food...
Apr 3


Leftover pizza
"Some like it hot Some cold I like it room temp" u/eboj-dm/reddit I'm reviving that reddit haiku about leftover pizza, because I really...
Mar 17


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


Baked feta pasta - Again
"It's endlessly adaptable, all but foolproof. Most of all, it's just really, really good." Mary Elizabeth Williams/Salon Uninspired as...
Mar 9


Origins and evolution
I've been thinking a bit about those questions I asked about mantı yesterday - who on earth thought of making such tiny complicated...
Dec 14, 2024


A croissant wormhole
"You know why the French hate us so much? They gave us the croissant. And you know what we did with it? We turned it into our...
Nov 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


"A warm pumpkin scone for a winter's afternoon"
"Sono una merenda scalda cuore" (a heart-warming snack) Profumi e Colori I'm going simple today because time is running out, but I am...
Sep 11, 2024


Comfort - a moveable feast
"the ability of a dish to be nostalgic and novel at once - that's at the heart of our interpretation of comfort. In this book we offer...
Sep 10, 2024


So many talents - it's not fair
"You sort of get closer to perfection with each failed attempt" Nik Sharma Nik Sharma is the man in the photo and author of three...
Jul 19, 2024


Polenta pizza
"It’s not a pizza, ... It really is a happy-looking pie, with its yellows and reds and wonderfully golden edges." Ottolenghi Last year,...
Jun 21, 2024


Beans, toast, an expanding world
"On toast, they are nothing short of sheer culinary genius. They are, I would argue, at their point of perfection when you can catch them...
Jun 1, 2024


Nik Sharma - a new Ottolenghi?
"The goal with recipe writing – and I think this rings true for anyone who works in the food world – is to drive people to try new...
Apr 2, 2024


Odd couple? - Smoked trout and carrots
This is one of those musings on what to do with what I've got in the fridge - and this time it's not a really obvious pairing - smoked...
Mar 28, 2024

