Bourbon: the new gin?
Look, I love gin. I love it in a multitude of ways – on the rocks, with tonic, with lime …
Monthly Archives: January 2012
When less wine is more
Read on while you can, because this might be the only time you’ll hear me asking for less wine, please. …
Lemon meringue … cake
Why pie when you can cake? I’m not the biggest fan of tarts and pies. Unless the pastry is exceptionally …
Fun with foodie homonyms
Or, where linguistic geekery meets a food obsession. At dinner at a certain Jew-ish deli a few weeks ago, I …
Chinois aux pépites de chocolat
Or, “Chinese brioche with chocolate chips”… It’s true that almost no British version of a traditional French pastry comes up …
Why 2012 should be a year of Great British baking
Ever since the cupcake craze saw sickly, vulgarly-coloured cupcakes take over ever other bakery, birthday party and “farmers’ market” in …
Macarons parisiens au citron
Or, lemon Parisian macaroons. Disclaimer: baking macaroons like this is addictive. You improve so much every time you do it, …
