Tag: Thomasina

I first made puttanesca after reading the recipe in a Nigella book. Her introduction was so enthralling that I made ...

THEn a recent trip to Mexico I was reminded of the country’s astonishing variety of wild herbs and greens. Handfuls ...

The best thing about mince is its delicious ratio of fat to meat. As the fat melts, an exquisite flavour ...

Wild garlic is one of the more romantic foraged foods, with its pretty white flowers, lush leaves and predilection for ...

Sweet, salty, sour and hot: the tantalising flavour of Cambodiaa classic Vietnamese salad dressing, is an example of how the ...

Not quite a quiche, nor a crostata, this is a neat way to produce a golden-crusted, cheese-laden pie with very ...

I have just returned from a trip to Mexico, where I was struck by the stocks I saw simmering on ...

Sprouts are sweeter nowadays; technology has been used to wean out some of the bitter notes. Even so, there are ...

The joyful excesses of Christmas can lead to post-bacchanalian turmoil: how much is too much of a good thing? How ...

Mole, pronounced “moll-ay”, is from the Nahuatl word soft, meaning “sauce”, hence guacamole is an avocado salsa. The UK has ...