A while ago I posted a recipe for a confused German salad dressing which wasn’t too sure whether it wasn’t really Greek. I mentioned in that that real German sa...
“But the typical American cocktails, such as the dry martini and the even drier Gibson, have probably done more to set both sex and gastronomy back than anythin...
In spite of strenuous efforts to the contrary, Saucy Dressings often finds herself behind the curve. A few months ago I was treated to dinner at the brilliant K...
I got the idea for putting honey into this omelette from Jose Pizarro’s book, Spanish Recipes from San Sebastian and Beyond in which he describes a sort of Span...
In general I like my food comparatively mild – I like to be able to distinguish gentle flavours, and to drink good wine with my food. But that doesn’t mean I wo...
We’d been away for almost a month and were due to arrive back late; tired and exhausted. A friend cooked this for us and left it in our kitchen. All we had to d...
This is a very useful recipe – it freezes well, and it keeps for a couple of days in the fridge, absorbing the flavours, and, if anything, improving with age. ...
This is a quick cabbage stir fry which goes particularly well with duckkeepers’ pie – the pie is very rich and the tangy flavour of the caraway seeds cuts throu...
These potatoes with their accompanying preserved lemons and artichokes go especially well with Gold-encrusted, Greek, super-slow-cooked lamb (cries of ‘this is ...
I went to Spain a couple of months ago, with my son, and we arrived very late in Madrid. We looked around for somewhere to eat…. and it must have been late beca...