I can’t say that ancient cuisine sounds particularly exciting, even for someone like me. But I was surprised earlier this week when, after watching this video from the Historical Italian Cooking research group, I felt inspired to make a variation on an ancient Roman frittata.
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The problem with spanakopita is that it’s a large, flavorless lump of cooked spinach in a soggy phyllo crust … can you tell I really don’t like it? Read More
For something as stupidly easy to make as couscous, it’s amazing how rarely I want to make it. Read More
Mind = Blown
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I guess since I’m writing this, the answer is yes. Read More