Layers of grilled aubergine, wilted spinach, ricotta and mozzarella, all drenched in a rich, savoury tomato sauceI adore parmigiana di melanzane, with its layers of sweetly acidic tomato sauce, grilled-until-collapsing aubergine and generous amounts of…
Rachel Roddy’s recipe for ricotta gnocchi with sage and lemon | A kitchen in Rome
There are thousands of names for pasta, but before all came those joyful, humble lumps of dough known as gnocchi. How do you like yours?“In the beginning was the gnocco.” When I first read that line by Corrado Barberis, president of Italy’s National In…
The ‘queen of vegan cheese’ wants to change the dairy industry
Miyoko Schinner has been on a years-long quest to make tasty vegan cheese. Now she wants to help dairy farmers switch to plant-based farmingMiyoko Schinner calls herself “the queen of vegan cheese”. The chef, activist and author wrote the 2012 book Art…
Nik Sharma’s recipes for roast grape, cheese and walnut salad and lime sorbet with a Thai twist
A salty-sweet treat of a salad with roast grapes, feta and nuts, and a refreshing lime sorbet with extra fragrance from makrut lime leavesI’m always amazed by the sheer variety of fruits that exist in nature, each with their own personality. This lime …