To Confit or Not to Confit
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?
Notes on Quick and Easy Cooking
I’ve recently posted a series of ‘quick and easy’ 30 minute recipes which have unexpectedly made me think again about the hyped-up online food industry – and my own cooking.
British Pie Banquet at The Thomas Cubitt
In case you didn’t know, this week is ‘British Pie Week’ – a fact that might have inspired The Tomas Cubitt gastro-pub to celebrate by hosting a British ‘Pie Banquet’ earlier in the week.
Pass the Gravy Please!
Gravy is a perfect sauce; meaty, smooth, stimulating to the palate – and it makes our food taste better.
Annatto, the Most Versatile – and Unknown – Seed in the World
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…
Why a foodie should walk down… Clerkenwell Road
Clerkenwell Road is part of a route linking east and west London, yet with its quiet passages and historic square it has the character of an intimate neighbourhood. It’s also home to a variety of foodie venues serving Clerkenwell’s creative community. Here’s some of our favourites.
Why Has Pho Become So Popular?
Vietnamese market stalls and restaurants are cropping up everywhere – and with them the hugely popular pho soup.
And what, exactly, are you supposed to do with a thousand-year-old egg?
This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.
Ode to an Omelette Pan
Those of a certain age will remember the post-Elizabeth David halcyon days of home gastronomy…
10 Coffee Shops to Stop by on your Foodie Travels
We’ve been searching for the top foodie streets in London, but all that walking around requires a coffee break (or two)! Here’s What Dad Cooked’s top 10 favourite coffee shops.
Eggnog – an American Tradition
Making eggnog is an essential ritual for Americans during winter celebrations. But beware – it’s dangerously delicious!
A Kerfuffle of Parma Ham…
Whilst shopping at the farm shop, I went to the delicatessen counter to buy some Parma ham for an antipasto. But there was a problem…
Making Cheese in a Bottle
I was aware of the basic principles of cheese making as a child. The micro cultures and chemical reactions did not exist in petri dishes or test tubes, but right inside our daily pints of milk.
Who Remembers a Time Before Houmous?
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…