Sticky ribs and beer never fails!
Category: Recently posted
Yep, eat them on the couch if you want to, just make them because these are stunningly good.
How to make a finger-licking green salad? It’s all in the tossing …
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
An omelette is a 2-minute meal, ready when you are. This one’s amazing – salty, tangy, savoury – and really hits the spot.
Soft pillows of creamy eggs atop tortillas with a handful of coriander & feta, dotted with chilli sauce, is a great way to say ‘Hello there morning!’
Thatched roof, pig on a beach, Durdle Door, whatever next!
Ilaria goes wandering.
A few grates of nutmeg gives a spicy whiff to carrots, beans, stuffings, any dish with ham, and to pork, veal and chicken dishes.
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Chilli, coriander, ginger and soy sauce give oodles of flavour to this easy and sustaining noodle soup.
If only our mothers and grandmothers had thought to roast these cute little buds we would have loved them at first bite!
My kind of bread – mix it, bake it, eat it. No kneading, rising or faffing around with these babies.
Basically, a big feast of carby-goodness will always put a smile on my face.
Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!
This is a quickie, and scrumptious, and good for midweek.
These are seriously so good that I swear they’ll beat any kebab and falafel combo that a 1am service, or any other time, can offer you.
I know, I know, strange word, and I didn’t know what it was until about a year ago when someone made it up …
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.
Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.
Italians don’t need much of an excuse to get together and share good food – they do it most days – but 2nd June is significant in the modern history of Italy as it commemorates when, in 1946, after the second world war and the downfall of fascism, Italians went to the polls to vote to either retain the monarchy or to abolish it and form a republic.
Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
Cooked this way witloof is reminiscent of artichokes. Scrumptious.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!