Natural Wine Killers: Ultimate Spring Salad and Koppitsch Homok 2022
The arrival of spring usually makes me a little loopy. It’s not only the warmer temperatures, the scent of blossoms on the air, the blessedly later sunsets. It’s also the new...
The arrival of spring usually makes me a little loopy. It’s not only the warmer temperatures, the scent of blossoms on the air, the blessedly later sunsets. It’s also the new...
Every year, I count down the grim late-winter days, waiting for one of the earliest signifiers of spring: the return of wild garlic season. Much as Real Housewives of Clapton...
A Sunday roast is a special thing – or at least it is for a lot of people. Blame my US upbringing, but I never felt that attached to the...
I think about pozole a lot for someone who doesn’t eat it that often. This soup hails from Mexico and the southern US, and is notable for its starring ingredient:...
I’ve come around on Valentine’s Day. February is short on festive feeling; why not take the opportunity to make a special occasion out of what would otherwise be another grey Wednesday?...
Eight years ago, a friend of a friend invited me to her home and made tostones for me. I watched as she removed the plantains from their thick green peels, fried...
2024 is the year of soup. Don’t just take my word for it; according to the New York Times, soup is being hailed as one of the year’s top nine food...
Count it as one of my controversial food opinions, but I’ve always hated the Christmas sandwich. All manner of discordant and sloppy leftovers, fridge-cold and mashed together between two pieces...
For years, I thought I hated turkey, scarred by the overcooked turkeys served at childhood Thanksgivings. Who needs turkey when you can have duck or goose – or even roast chicken, half...
This time of year in England can be hard to love. It’s one of the biggest things I miss about living in the States, where autumn (fall) is treated like a...
I should confess: I’m not much of a dessert person. Most days, I would rather have a wedge of cheese than a slice of cake at the end of a...
I know it’s autumn, even without looking out the window or checking the forecast. My body knows, because almost to the day that the calendar ticked over to October 1, it...
There are few better teachers – or creative constraints – than necessity. The best of my cooking over the past year has arisen out of leftovers that urgently needed using:...