In The Oxford Companion to Food, Alan Davidson wrote, “In the latter part of the 20th century, crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due…
We knew we wanted to go away, switch off and relax for a few days after the New Year. The ideal location would be Italian, filled with good food and wine, but not too far…
Here I am, finally posting about a risotto recipe, a starter dish I’ve come to love making since moving to Turin (and subsequently, close to the rice fields of Vercelli) in 2007. Yet, I have…