Pretty as a picture – artful leftovers.
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Be prepared to become addicted …
Here’s a spring pasta dish that rings all the bells: bouncy fresh, packed with flavour, fast and filling. And good for you.
Colourful characters, buskers, kids, dogs, collectibles and more … oh, better mention good food.
How to lift a boring wet Sunday. Drink gin!
I’m going on an Italian bent for the next week or two. No, not actually going there, just sharing some terrific Italian family recipes. I first went to Italy in 1975. Holy smoke! I must have just been a baby (because, surely, I’m not that old!). I sailed into the gorgeous port of Genova and […]
That whiff of barbecue smoke brings them running … though these succulent treats can be prepared indoors in a grill pan any time of year.
Check out the crisp and lacy edges!
The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!
What to do with crinkly green leaves? Read on.
New potatoes are great any which way … but roasted with fresh bay leaves they just may become your new favourite.
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
Zizz up your next drinks gathering with a bowl of these spicy little beauties.
Roll them up, munch away.
A little pickle here, a little pickle there … can add interest to burgers, toasted cheese sandwiches, barbecued chicken and steak, or flat-tasting couscous, burghul, quinoa or freekeh. It’s pretty banging …
Unravelling a ball of cheese. New Zealand’s buffaloes drive things up a notch.
Quick. No-bake. Pantry staples. What’s stopping you?
Artisan food products – quality ingredients made with care and a big nod to the environment.
Purple power – yep, purple asparagus, uncooked, adds sweetness and crunch to this salad.
For success with this dish, follow Luca’s advice. “Please remember that you can do this – it’s mind over matter; those who matter won’t mind and those who mind, don’t matter.”
A gorgeous salad. Bright and fresh and deliciously juicy.
Puts the finger-licking into, um, er, finger-licking!
Expect plenty of music, dancing, laughter, oodles of food and plenty of ‘Ciao Bella’s and treble cheek-kissing.
Keep your knives safe in a knife block!