This meal came together as if it was meant to happen. At the market this week were some fresh walnuts still in their green hulls. We were going to play around with providing these to use in a dish, but soon found out that they are a pain to hull and have a dye in […]
Ingredient Archives: Parsley
I mentioned yesterday that I was hosting visitors this week. I didn’t mention that these visitors are my illustrious parents and I’m putting them to work while they are here. I’m lucky that both my mother and father are great cooks, and so they are going to treat us to meals from their repertoire. Today […]
Every week as I scour the market for the best in local seasonal produce, I have an inner struggle at the fishmonger’s stand. My task is not just to buy food with taste, but food that will last a few days so my customers won’t be forced to cook on delivery day. Much as I’d […]
This pasta salad is just slipping under the wire as a summer dish. I know that technically it’s not summer anymore but don’t let that deter you. The beauty of this meal is that it can be made ahead of time, and can use up any surplus vegetables and herbs you might have bought or […]
I will admit that I started off describing this dish as grilled fish with salsa verde but that is, I think, doing my home country a disservice. For Green Sauce —a rough chopping of herbs along with other bits and pieces to bring a little piquancy and kick— has been used in British cooking in […]
Grilled artichokes are a wonderful thing. Don’t listen to what anyone says about them being difficult to prepare or a pain to cook. So long as you get the small baby artichokes, you can prep and cook them in as much time as it takes to boil pasta.
I’m probably getting as tired of writing about hot humid weather as you are reading it. But our environment drives our moods for what we eat and how we cook more than we give credit for. This monkfish dish is designed for hot weather: no more than about 4 minutes of heat (or you can […]
The sugar snap peas I picked up this week at the market are criminally good. Crunchy, good sized peas and so sweet you could gobble them up for dessert. So when it came time to make a dish with them I wanted something that would show them off to best effect.
I’m going to call it now. Whiting —Merlangius Merlangus— is not a very exciting fish on it’s own. It’s an ethical fish sure, being pretty abundant this side of the Atlantic and cheap as chips, but it just doesn’t pack any weight. As the The Oxford Companion to Food suggests: “It is easy to digest […]