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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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Apr 21, 2022
Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
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Mar 8, 2022
4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
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Jan 15, 2022
Choosing somewhere to eat - a moment in time
"there comes a point when researching cool restaurants so you don’t ruin your holiday tips into, well … ruining your holiday by...
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Oct 14, 2021
Spag bol and beyond
"playing with traditional flavours (rich braised meat and tomato)" Simon Tarlington of Doot Doot Doot My sources for this post are two,...
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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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Sep 18, 2021
Peppers from Piedmont - or Elizabeth David?
"This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good." Delia Smith These are the...
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Sep 10, 2021
Nduja
"you can—and probably should—be incorporating this stuff into almost everything you cook." Elazar Sontag - Serious Eats Not in this...
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Aug 25, 2021
Cherry tomatoes and pasta - so many ways
"While the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks...
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Aug 5, 2021
Parmigiana - an Australian love story
"don’t get too hung up on tradition here. The parma has undergone so much bastardisation it’s realistically an Australian dish rather...
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Aug 3, 2021
Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
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Jul 26, 2021
Cans of discoveries - even some worms
"the cook's comfort blanket" Joanna Blythman - The Guardian I started out thinking that I might not have enough for a whole post, but,...
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Jul 19, 2021
Zoom lessons
"a chatroom that has gone from almost no one having ever heard of it to being a central instrument in our jobs." Bored Panda More than...
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Jul 14, 2021
Bastille day - salade de tomatoes
"Vive la France" Today is Bastille Day. A massive day of patriotic celebration in France. Which is interesting really because in spite...
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Jul 12, 2021
"Pasta: a small word for a universe of shapes"
"What’s so extraordinary about using food to understand a place and therefore a country and therefore the world and therefore humanity...
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Jun 22, 2021
Pesto today
Somewhere on its path to global ubiquity, pesto became a catchall name for any random herby sauce thrown in a blender." Lesley Pariseau...
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Apr 29, 2021
Before I forget
Well I have sort of forgotten what this was. It's a spaghetti carbonara, I know that much, but this photo has been sitting on my desktop...
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Apr 25, 2021
Ladies doing lunch
"The hospitality industry is well named; as has been often and wistfully noted in the past year, the pleasure in visiting a restaurant or...
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Apr 14, 2021
What makes lasagne so good?
“Lasagna: the world's most perfect food!” 'Garfield' (Jim Davis) Last night we had three of our grandchildren staying overnight and they...
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Apr 10, 2021
Quattro gatti (four cats) and bread gnocchi
a moment in time Back in 2016 on the way from France into Italy, we stayed at a divine bed and breakfast - the Palazzo di Monteoliveto...
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