Wonderful timing--I've rescued the rhubarb from the fridge, and the syrup is on the stove as I write. Now if I only had some sparkling wine...

I've made a pesto with the greens (pine nuts, parmesan and olive oil) which I've spead on crackers with goats cheese and tossed with pasta and/or beans. I also made a soup with a base of leeks and ...

I'll jump in too. I fell in love with paprikash during recent work trips to Budapest, and got the recipe here from a colleague's mother. It's good with diced veal too, though, untraditi...

Are these pictures from Borough Market, London? The Estremoz honey, to the far right of the picture, is one of my favourites. And the prices at this Portuguese stand aren't bad, either.

I'd be thrilled to get the book, as my oven's just been fixed, and I don't have any plans to get to N. California in the next year. Thanks!

A suggestion that I read a while ago--I think in the Art of Braising--that has proved really helpful. Dry (sometimes labelled extra-dry) white vermouth doesn't oxidise like wine and will keep for m...

Thanks for the compliment! I'm blogging (and learning to take pictures) at www.lespetitpois.blogspot.com

In my last life, I spent a few months selling knives in a cookery store. What we were missing--and what I haven't seen before this--is a knife that combines the weight of the "classic" European bra...