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Nov 27, 2022
"Classics are the classics for a reason"
CLASSIC: "accepted or deserving to be accepted as one of the best or most important of its kind" Oxford Dictionary "having a high...
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Nov 24, 2022
Cakes with a hole in the middle
"There is no denying that Bundt cakes are all about the look. But no matter if you are soaking yours in syrup, dusting with icing sugar...
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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 11, 2022
The ultimate fusion dish
"It's Japan's chilli, its bacon cheeseburger, its meatloaf and gravy all in one, a hangover-killing man meal found in bars and...
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Nov 4, 2022
A tablecloth
"Using a tablecloth adds character to the table and enhances the aura of the dining area." Quora commenter What do you know about...
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Oct 28, 2022
An oldie but a goodie - Pollo alla Romana con peperoni
"a time to interrupt all ordinary activities and get some rest." Toni Brancatisano Following on yesterday's analysis of what you can...
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Oct 27, 2022
Biscoff for a rainy day
"it is as if the deep flavour of the coffee and unique taste and crunchiness of the Lotus Biscoff biscuit were made for each other." ...
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Oct 26, 2022
Cooking - the only thing unique to us
"Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook."...
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Oct 24, 2022
How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
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Oct 22, 2022
Is it possible to keep it simple - and cheap?
"Simple is easy to get wrong" Neil Perry It seems that Catalonia is the flavour of this week, because here I am about to talk about a...
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Oct 14, 2022
Still life
"simple, wholesome food standing on a sill or held in air by the hand of a geometer and poet adept at ordering a world of marvels: did he...
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Oct 12, 2022
Why do we celebrate birthdays?
"There was a star danced, and under that was I born." William Shakespeare Birthdays are a time to celebrate, to party. Right? And here...
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Oct 9, 2022
Should we acknowledge french onion soup in a packet as an ingredient?
"That beefy, caramelized onion flavor is actually really hard to achieve on your own at home. Improbably, the product is vegan, made...
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Oct 5, 2022
Charter pie
"the 'Charter'. Was it sweet or savoury? Was it in fact food at all?" Jane Grigson It begins with this man - Parson Woodforde a Norfolk...
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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 15, 2022
Sugar cane
"reeds that produce honey without bees" Yesterday we journeyed to the beautiful Mossman Gorge in the Daintree. As any of you have been...
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Sep 12, 2022
Cheers
"In France and Germany, all it takes is breaking eye contact during a toast to ruin bedroom activities for seven long years," Wine...
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Aug 30, 2022
Who eats supper? What is supper?
"Hunger makes dinners, pastime[s] suppers." George Herbert "Dinner but a bit later" David Such a simple word supper, but so vague in...
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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 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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