Buffalo wings have nothing to do with the bovine herds that once grazed the Great Plains of the North American continent and everything to do with the city of Buffalo in up-state New York. Apparently they first appeared at the Anchor bar in Buffalo circa 1964, when the owner cooked
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Churros are a easy deep-fried dessert and popular around much of the globe. They were introduced to South America from Spain and Portugal by the Conquistadors some 600 years ago. Churros are basically a choux pastry dough (used to make eclairs), without eggs, piped through a toothed piping bag nozzle
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This is further to the antipasto platter described last week. Zucchini (courgettes) comes in all shapes, sizes and colours. Zucchini is a marrow that is picked at a very young age. Personally I am not so enamoured with the flavour of zucchini. Being quite bland, it is really a sort
Antipasto literally means before the meal, referring to a dish or dishes that are designed to open up one’s appetite and are served before the main dish. In French it’s is called the entrée (entry dish) and in English it is usually referred to as an appetiser, starter
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One day a butcher, one day a pasta man, a baker, a pastry chef and, yes, one day a chocolatier. Trying to mix things up and keep life interesting, I made chocolate pralines to decorate a coffee granita dessert (summer here). Pralines are straightforward if you have the right equipment
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More often than not, the simplest recipes are the tastiest. The flavours in these simple creations are of the natural ingredients without all the fancy fanfare of what baking and cooking has become today. This recipe is from a 1970s cookbook: the creations appear dated and there was never any
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Light, refreshing, cleansing, tasty and enjoyable. Sorbet is a light dessert to lick the heat, a refreshing intermission between courses to cleanse the palate and, more often than not, enjoyable to boot. Most people wouldn’t know Antonio Latini from a bar of soap. Latini, the Italian 17th-century chef of
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It’s not always about the main dish: the accompanying dishes can be just as important and even much tastier. Potato gratin (the Italian derivation) is one of my favorites and I use it in its supporting role as often as I can. While gratin has its origins in France,
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