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Sep 4, 2023
India and potatoes
"Potatoes seem to have become the roots of Indian cuisine, but India's relationship with potatoes is a little over 300 years." Armaan...
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Aug 31, 2023
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 28, 2023
Deliciously English
"sometimes it takes years of looking at other countries to realise how wonderful your own actually is." Jamie Oliver I'm sort of killing...
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Aug 7, 2023
The London Particular
"a fog named after the soup eventually became a soup named after the fog." Londonist David suggested a new 'series' of blogs the other...
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Jul 29, 2023
Chinese-American - kung pao
"just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild spicing doesn't make diced chicken with...
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Jul 15, 2023
A French lunch on Bastille Day
"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" A. A....
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Jul 12, 2023
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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Jul 6, 2023
Meatloaf - or terrine - or... ?
"meatloaf is just the American name for a very old idea, a way of stretching those expensive scraps of meat a little further by binding...
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Jun 6, 2023
Carne assada or asada?
This is a guru week - a week in which I return to one of my early cooking influencers/teachers for a recipe to try out for dinner. This...
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May 24, 2023
Mare nostrum
"When visitors to France and Spain, in particular, drive towards the sea they say that the sensation at a certain point is of opening a...
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May 23, 2023
Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
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May 17, 2023
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 14, 2023
Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
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May 11, 2023
Green herbs, chicken and Madhur Jaffrey
"It is divine: rich, sophisticated, flavourful, ultra-curry but with a delicate complexity unknown to most who have not tried real...
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May 9, 2023
Half a jar of sauerkraut
“When life gives you cabbage, prepare sauerkraut.” popular saying Sauerkraut is extremely fashionable at the moment - all that...
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May 5, 2023
A book and a cook
"I'm sure I'm not the only one who has wondered what an Indian salad could look and taste like." Meera Sodha I've been flicking through...
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May 3, 2023
The dream of Tuscany
"Toscana has been the region of the last decade (or two). Everyone outside Italy wants to live there, and just about every other person...
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Apr 16, 2023
Knafeh
The picture above is from the latest Coles Magazine and featured in their Cooking Club segment - in which one of the' ordinary' people...
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Apr 14, 2023
Italian yum cha
"Arrive early, appoint a leader and say yes ... maybe that’s all one needs to know about yum cha. The food comes around: you say yes or...
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Apr 10, 2023
Spam - yes spam
"the ham that failed its physical" American troops WW2 The human animal is a creative soul is it not? Also very adaptive. It can make...
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