Baked rice-filled tomatoes are a classic summer dish in Rome, prepared in the cooler hours and then eaten, at room temperature, later in the day. These toms are usually…
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Singapore noodles actually originate from Hong Kong, not Singapore. It is said that this dish was invented by chefs in the 1950s and ’60s when trade was booming in…
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Legend has it that during colonial times in India, when a British officer in South India once asked his cook to prepare a soup as a starter, the cook…
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Years ago, we ate at the charmingly dark and popular restaurant Estella in New York City. Naturally, we had to order their famous endive salad. Since then, this similar version…
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This dish was a go-to for my mum in asparagus season (spring). Mum loved learning about the health benefits of certain foods and I remember her telling us that…
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This pea and burrata salad is the perfect combination of fresh, crisp, and flavorful ingredients. The sweetness of the peas and the freshness of the herbs perfectly complement the…
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Amor polenta is traditionally baked in a half-round, ribbed loaf tin; but any loaf tin will do. It is quick to make, as all the ingredients are worked in…
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Mara was taught how to make tiramisù by the chef of a restaurant called Le Beccherie in Treviso, which is where the dessert was invented according to one explanation…
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Potatoes, cream, garlic. What could possibly be better? This dish can be made ahead of time, refrigerated, then cooked just before serving, however, I wouldn’t recommend keeping it in…
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When it comes to pairing wine and chocolate, many of us immediately think of red wine as the natural choice. However, it turns out that this pairing may not…
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Bonèt is an ancient, flan-type dessert named, according to 19th-century literature, after the shape of the pan used to bake it in, resembling a hat, or bonèt in the…