Lupini beans are most widely known in the Mediterranean Basin and often eaten brined as a snack. I’ve only ever bought processed lupini beans because I read about how one needs to meticulously rinse them to remove the toxic alkaloids that give them a distinct bitterness not dissimilar to uncured olives, which got me to thinking about how I love olives and dark cherries together. Which, naturally, made me think about brining cherries to cure a bit like an olive. And now, here we are.
There are few things in life more welcoming than the scent of a roast chicken –
it has to be the ultimate comfort food, the sort of dish that brings people together around the kitchen table. This recipe for pot-roast chicken is good-mood food, and good-mood cooking, too. You just throw everything in the pot and let it roast away merrily. A wonderfully simple way to honour a whole bird.
Serves 8–10
I have been baking olive oil cakes for years. I often make them for my kids’ birthdays—they are excellent for rainbow layer cakes and sturdy for decorating, and they also freeze well. (I always have homemade cakes in the freezer for my kids’ school lunches.) If you are a lazy baker like me, olive oil cakes are essential to have in your repertoire. Oil is much more forgiving than butter, and helps keep cakes moist. I like to use a fruity extra-virgin olive oil for a stronger taste, but use a lighter oil if you prefer. I adore the richness of this cake—the delicate savory undertones pair so elegantly with the herbaceous rosemary and zesty citrus. Feel free to omit the rosemary if you want a plainer finish. A simple yet impressive cake for all occasions.
Shortly after the start of the COVID-19 pandemic, celebrated Italian chef Massimo Bottura launched a fantastic daily cooking show on Instagram. One of his ideas? Cook something today and use the leftovers in another dish tomorrow. This pasta with tomato and tuna sauce serves two, with enough to also make my Pasta al Forno.
Hoagie, grinder, submarine, or hero -- whatever you choose to call those long, usually drippy, and always delicious meals in a bun, this recipe is one you can make your own. Chickpeas are combined with ground meat, basil, and Parmigiano-Reggiano to make tender meatballs, which are just as good served atop pasta, too.