You better believe this …
Is wild rice actually rice? Is it better for you than white rice?
Keep a bottle of verjuice on hand to deglaze frying pans and roasting tins, to lift up all those sticky little nuggets of flavour.
Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.
Cake making for dummies.
After a hot bite? Add a little sliced or grated radish to bring in a peppery note.
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.
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