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Three, maybe four cheeses and cream
and an under-appreciated Australian cooking guru You may remember that included in my weekly 'to cook' list I have 'one new recipe' which...
Apr 30, 2023
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Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
Apr 25, 2023
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Professionally Californian - a blog
"Queen of California Cool Cooking, Patron Saint of Vegetables" Lauren Kodiak/Kitchn I have a list of blog sites I come across now that...
Apr 13, 2023
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A recipe a method or just an idea?
"the possibilities are endless." Gourmet Traveller Last night we had friends to dinner, some of whom were vegetarian, so vegetarian was...
Apr 1, 2023
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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...
Mar 6, 2023
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From peas to plin and a cookbook
"I may not have gone where I intended to go, but I think I have ended up where I intended to be." Douglas Adams The eternal question -...
Jan 14, 2023
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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...
Sep 25, 2022
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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...
Jul 29, 2022
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Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
May 28, 2022
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Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
May 12, 2022
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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...
Apr 23, 2022
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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...
Apr 21, 2022
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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...
Aug 25, 2021
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"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...
Jul 12, 2021
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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...
Apr 29, 2021
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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...
Apr 14, 2021
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Oddments for the end of the week
"an item or piece of something, typically one left over from a larger piece or set." Oxford English Dictionary My excuse today is lack...
Mar 12, 2021
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