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- Mar 9
In passing
"done or said when your main focus is something different" Oxford Learner's Dictionary "briefly and casually" Google? My main focus in...
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- Mar 6
Do as you're told
"Do what you're told and everything will be alright" Norman Jewison When it comes to cooking it's a dilemma. Do you do what you're...
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- Feb 20
Lessons from a family feast
“If you can eat with mates or friends or family, I mean, it's such a brilliant thing isn't it? If you feel really rubbish and you have a...
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- Feb 16
Wedge salads
"America's silliest salad. It's built upon the back of the least flavorful and least nutrient-dense lettuce available and blanketed in...
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- Feb 15
Black garlic
"And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. " ...
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- Feb 7
En passant
"if you say something en passant, you mention it quickly while talking about something else" Cambridge Dictionary So not really 'this...
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- Jan 21
A new favourite thing - baked polenta
"While these days polenta often appears on menus, I don't think I'm the only one who's struggling to get round to cooking it at home....
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- Jan 16
Noma, Harry, OTK ... what do they have in common?
"Exposure and attention make a work famous - the more you talk about it, the more attention it gets, the more validity it achieves." ...
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- Jan 4
Rambling around a bread challenge
"the satisfaction of one answer merely leads to asking another question, and so on into infinity." Alberto Manguel David bought this...
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- Dec 20, 2022
Christmas dilemmas
“A lovely thing about Christmas is that it's compulsory, like a thunderstorm, and we all go through it together.” Garrison Keillor I'm...
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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 12, 2022
The story of last night's dinner
"The cold fact is no matter what new dish we turn a hand to, eventually it will come to taste and look like everything else we’ve ever...
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- Oct 30, 2022
Don't throw that spent corn cob away
"Spent corn cobs harbour masses of flavour that is a shame to waste." Tom Hunt Because - would you believe? - you can make this gorgeous...
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- Oct 18, 2022
Buy this book - now
"good things come to the table, where good things are food things and food things must absolutely be good." Noor Murad/OTK I know. I've...
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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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- Sep 30, 2022
Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
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- Sep 25, 2022
From 'De lasanis' to M.E. mac 'n' cheese with za'atar pesto
"cooks keep tinkering with macaroni cheese, oblivious to the way that, with their metaphorical dubs and bonus beats, they are frittering...
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- Sep 23, 2022
Now what?
“Life is now. There was never a time when your life was not now, nor will there ever be.” Eckhart Tolle Is this what holidays are...
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- Sep 4, 2022
A postscript
"chefs are the kind of wizards who are bursting to share the many spells they’ve learned about food that they have transported from the...
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- Sep 3, 2022
Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
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