Oranges, fresh or squeezed? Learn which does what best!
Don’t despair if your first attempts produce holey shredded dough (mine did!) because with a little practice you’ll soon be turning out silky smooth sheets of pasta like a pro.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
To check cooked meat for doneness, including beef steaks, press with tongs, or your fingers. Read more.
Chop chop … get a decent knife and use a steady chopping board.
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