The Vintage Chef
Why don’t more people bake beignets?
Beignets are one of those unusual foodstuffs that are on the one hand wildly popular in their birthplace, even going…
It’s the season of short ribs
I hereby officially declare autumn open! I am picturing myself bedecked with a wreath of perfect autumn leaves. The bright…
There is no substitute for homemade cannoli
A criticism often levelled at cookery writers is: ‘I could just buy that at the supermarket’, which is an apparent…
For me, cornbread will always be romantic
My early days of baking coincided with the early days of dating the man who became my husband. It is…
Blackberries wait for no woman – so make jam
My kitchen is not ready for blackberry jam. I am not ready for blackberry jam. The heat of summer is…
How to do a salade Lyonnaise justice
Salade Lyonnaise is often translated as ‘bacon and egg salad’ and I can’t stand it. Not because it’s inaccurate –…
Grasshopper Pie is like a teenage fever dream
Grasshopper pie is an unlikely dish: bright green, mint-flavoured, combined with obscure liqueurs and set with marshmallows, all sitting in…
