

The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
May 24, 2022
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It's one of those days and I have a ricotta problem
"Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed...
May 20, 2022
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Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
May 12, 2022
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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...
Apr 23, 2022
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Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
Apr 21, 2022
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4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
Mar 8, 2022
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Choosing somewhere to eat - a moment in time
"there comes a point when researching cool restaurants so you don’t ruin your holiday tips into, well … ruining your holiday by...
Jan 15, 2022
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Spag bol and beyond
"playing with traditional flavours (rich braised meat and tomato)" Simon Tarlington of Doot Doot Doot My sources for this post are two,...
Oct 14, 2021
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Arancini - Sicilian leftovers
"anything you can enjoy in risotto, you can make into risotto balls." Chef Paul (Paul Shufelt) - Edmonton Times We tend to think of...
Sep 24, 2021
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Peppers from Piedmont - or Elizabeth David?
"This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good." Delia Smith These are the...
Sep 18, 2021
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Nduja
"you can—and probably should—be incorporating this stuff into almost everything you cook." Elazar Sontag - Serious Eats Not in this...
Sep 10, 2021
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Cherry tomatoes and pasta - so many ways
"While the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks...
Aug 25, 2021
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Parmigiana - an Australian love story
"don’t get too hung up on tradition here. The parma has undergone so much bastardisation it’s realistically an Australian dish rather...
Aug 5, 2021
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Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
Aug 3, 2021
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Cans of discoveries - even some worms
"the cook's comfort blanket" Joanna Blythman - The Guardian I started out thinking that I might not have enough for a whole post, but,...
Jul 26, 2021
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Zoom lessons
"a chatroom that has gone from almost no one having ever heard of it to being a central instrument in our jobs." Bored Panda More than...
Jul 19, 2021
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Bastille day - salade de tomatoes
"Vive la France" Today is Bastille Day. A massive day of patriotic celebration in France. Which is interesting really because in spite...
Jul 14, 2021
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"Pasta: a small word for a universe of shapes"
"What’s so extraordinary about using food to understand a place and therefore a country and therefore the world and therefore humanity...
Jul 12, 2021
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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...
Jun 22, 2021
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Before I forget
Well I have sort of forgotten what this was. It's a spaghetti carbonara, I know that much, but this photo has been sitting on my desktop...
Apr 29, 2021
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