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Sep 29, 2022
Experimenting with galettes
"In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That's called a galette, FYI." Daniel Gritzer -...
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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 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 1, 2022
Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
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Aug 31, 2022
Angels, cocktails and cakes
“When one has tasted watermelon he knows what the angels eat.” Mark Twain In Rome, in front of the Castello Sant'Angelo is the Ponte...
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Aug 27, 2022
A fish recipe I might try and skordalia
Once again I'm somewhat uninspired but it's not the weather's fault this time as it's been a beautiful day - blue skies, and no wind and...
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Aug 25, 2022
Define cooking
"Cooking is creating emotion" Joel Robuchon This gorgeous looking dish from a London chef called Meedu Saad is called Fried courgette...
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Aug 22, 2022
Samosas and/or bhajias for Zoe
"What you are tasting is the story of India itself - the product of the fluid forces of the great migrations and interactions that shaped...
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Aug 20, 2022
Tonnato - not what it used to be
"It’s like that Dr. Seuss book everyone gets when they graduate—Oh the Places You’ll Go!—but for a mayo-based sauce. Inspiring." Alex...
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Aug 4, 2022
Carbonnade Flamande - have I got the right beer?
"It occupies that culinary space that makes it feel like it's both comfort food and a decadent treat." Diversivore I started this...
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Jul 30, 2022
Crumbs
"something you wish to share with your online friends." Urban Dictionary "a small fragment" Merriam-Webster Actually I think that first...
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Jul 29, 2022
World lasagna day
"Where the dish has endured is on the shelves of the supermarket." Sarah Barell/National Geographic I bet you didn't know it was World...
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Jul 26, 2022
Scrambled eggs - I think I've been here before
"everybody has his own method, which is invariably the right and proper one." Elizabeth David I feel sure I've done all this before, and...
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Jul 25, 2022
Coq au vin - slow food or quick and easy?
"The entire recipe for coq au vin in one popular cookbook, now in its third printing, read: 'Cut up two broilers. Brown them in butter...
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Jul 23, 2022
From Aqua Pazza to Fish poached in charred tomato broth
"There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types...
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Jul 22, 2022
Precious - in what sense?
A Simple Dish of Potato Cooked in the Earth In Which It Was Grown The photograph is of a dish devised by Ben Shewry in his Attica...
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Jul 20, 2022
The Bordelaise challenge
"Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time - a lot of...
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Jul 18, 2022
Ignoring writer's block tricks
"Quotes are nothing but inspiration for the uninspired" Richard Kemp I'm going through one of my uninspired patches, which is when I...
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Jul 16, 2022
When you need special equipment - cannoli
"Never buy a cannoli that’s been sitting ready-filled. The tubes should be piped full of sweetened ricotta for each customer on demand,...
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Jul 14, 2022
Baklava - a request
"Portions should be very small" Claudia Roden Baklava is always made in this house for get togethers with the neighbours. Why? Because...
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