Talkin’ bout the spongy white mass of coagulated milk protein affectionately known as ricotta: How you can make it at home with a pint of milk, a lemon and a pair of tights.
Which pesto is the besto? (Fatbergs and sputum also referenced)
Some smokin’ hot tips for salmon, including how to build your own stovetop smoker from common kitchen equipment.
What to do with horseradish root, burying the bodies and the perfect Bloody Mary, gazoacho for grownups
Seven days of tasty tarts, citrus substitutes and cheese that I wouldn’t cross the road for.
Instructions for a seven year slow food project: make a sauce tha lasts longer than a fifth of marriages
Making the most of the wild plum harvest and why I won’t be ready for the apocalypse
Maraschino cherries, are they just for the 80s?
Rhymes with pine and how not to die of botulism
Scrolling through the crap to get to the recipe
Featuring the preserved lemon; how is it made and is it worth making?
Drink it, bathe in it, dab it on your wrists like a delicate perfume