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...
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’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?...
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...
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:...
I’m not on TikTok (after spending much of the past decade donating large parcels of my brain to social media, I’m moved to defend the last stake of my sanity),...
At most weddings, the food is barely worth remembering – but at this one, there were empanadas. Beef empanadas, cheese empanadas, all dressed in a deliriously spicy orange sauce. I remember them,...
I am a creature of habit. When July comes, I know it’s time to eat as many tomatoes and peaches and nectarines as I can. The opposite of a squirrel hoarding...
The season of no-cooking cooking has arrived at last. By which I mean: mangoes and stone fruit eating drippingly over the sink, or with granita or sorbet on the side....
The practice of wine pairing has its particular diktats that most of us have seemed to internalise. “Red meat goes with red wine”, “only serve fish and white meat with...
Recently, I’ve fallen for artichokes. I enjoy the appeal of their unyielding exteriors and thorn-tipped leaves, the knowledge that they need to be plucked and peeled and sliced, eviscerated of their...
In the deepest ebb of the winter doldrums, I stumbled upon a recipe for “winter caprese salad”. Instead of fresh tomatoes, the recipe roasted cherry tomatoes until candy-sweet, paired them...