“Scrape and wash the salsify, cut them into small even-sized pieces, throw them into boiling water, and add a little butter, lemon juice, and salt. Boil gently ...
In this post you will find:
introduction - what gave me the idea for writing this post, and a short bio of the artist who painted this fabulous image - now...
"Let the nobility have their master chefs. The role of family cook fell more naturally on the Hausfrau, and in 1598 one Swiss cook - Anna Weckerin - completed t...
"Persimmons are an underrated fruit, I feel. With their glorious creamy texture and beautiful star-shaped centre, it almost seems a shame to conceal them with t...
I was educated at a convent and the main thing I learnt there I am ashamed to say is how to hate beetroot. At almost every meal there was a bowl of sinister da...
"Quince is famous for its heavy, sensual perfume, which at autumn farmers' markets hangs as thickly in the air as Dior's Poison on the platforms of London under...
Wondering around the Mercato delle Erbe (the fruit and vegetable market) in Bologna a few weeks ago I came upon some green leaves labelled ‘salanova’. I was cur...
