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- Nov 9
The internet does not know everything
"The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge." Daniel J. Boorstin This was just going to be...
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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 17
Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
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- Aug 31
The Country captain dispute(s)
"I have yet to find two explanations for the name of this dish that agree!" Madhur Jaffrey Or two recipes that more or less align come...
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- Aug 23
Crunchy spaghetti
"to move freely, a starting point is required" Rachel Roddy My starting point today is this dish - Spaghetti all'assassina which Rachel...
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- Aug 16
A goddess steak
"stories and recipes are like sauce in a pan: they move differently in each telling and in each pair of hands. A recipe is advice, but...
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- May 17
Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
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- May 7
A rainy day dish
"The recipe is pretty simple, but not for the calorie-conscious" Australian Food Timeline It's a miserable day and we have promised to...
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- Dec 4, 2022
Battenberg cake
"its appearance is a convenient shorthand for a world rapidly vanishing in a puff of Yardley’s lavender." Felicity Cloake I'm not sure...
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- Nov 29, 2022
Green tomatoes - not always fried
"fried green tomatoes are only "Southern" because a movie made them that way." Sam Dean/Bon Appétit Yes I know - it's the wrong time of...
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- Nov 28, 2022
More of a concept than a recipe
"the perfect “blotting paper” if a festive brunch is boozy or if you’ve overdone the festivities the night before: it puts you right back...
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- Nov 22, 2022
Chicken and dates from New York
"The “prunes were very much Marrakech tagines; the green olives were Marbella, Spain.” That sounds about right. But, the sugar is pure...
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- Nov 9, 2022
One soup or four?
"Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be...
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- Jul 4, 2022
The 4th of July - hamburgers
"don’t let anyone tell you what should and shouldn’t go on your burger!" Nagi - Recipe Tin Eats Last night we were talking about how the...
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- Jun 24, 2022
There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
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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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- Jan 20, 2022
From the sublime to the slightly ridiculous - lamingtons
"essentially, plain cakes with frills". Felicity Cloake It seems almost insulting to turn to Lamingtons - a supremely ordinary if...
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- Dec 27, 2021
Crème brulée - it's really English
"For some reason, a bowl of custard isn't seen as an appropriate dessert for a grown adult – but scorch the top and give it a French name...
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- Nov 4, 2021
Hummingbird cake
"This is what cake should be" Anon from Nigella Eats Everything I seem to have cake on my mind, which is not normal, because cake is...
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- Sep 24, 2021
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...
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