Cacio e pepe is one of the primary reasons for making a gastronomic pilgrimage to Rome—along with eating carbonara, amatriciana, and gricia, the other hearty pasta dishes that are …
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This tart is a fall-into-winter pleasure particularly suited for afternoon tea with a spoonful of clotted cream or crème fraîche. Because the timing and texture of quick-cooking polenta differs …
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One of my first kitchen jobs was at an extremely busy bistro inside a pub in Perth, Western Australia. A trio of dips was on the menu, and most …
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The small town of Villalba in central Sicily is especially famous for its lentils, which are plump and green and hold their shape while cooking. Ustica, a small island …
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Here’s an easy, super-accessible crowd pleaser for any potluck (it was my mom’s go-to recipe). I remember eating it on Sundays when we gathered with my uncles to watch …
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Piles of white-fleshed cuttlefish stained with black ink are a common sight at the Rialto market, where both cuttlefish and its ink sac are valued ingredients and often cooked …
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Ricotta means ‘recooked’ in Italian. It takes its name from the cooking process of reheating the sweet whey from a rennet-made cheese after it has acidified further, for the …
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Sardinia is an island in Italy well known for its famous grass-fed sheep’s milk cheese and, a favourite of mine, pecorino. The pairing of this cheese with a rich …
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I love premade doughs for tarts and pies. There, I said it—what a weight off my chest. They are a shortcut no one ever detects, and they are infinitely …
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This is my friend Rebecca’s wonderful tart and one of my favourites. She is a most excellent baker. Two sugary, gooey, lemon butter tarts – you will need two …
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I absolutely love this way of cooking rice, where you simply put all the ingredients into the one pot together, so the rice absorbs all the flavours and the …
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Yakisoba (which, despite its name, is made with ramen noodles not soba noodles) is a dish I grew up on and it makes an excellent weeknight meal – quick, …