Posts about: Recipes & Cooking

Food  |  Life

An abundance of time and apricots

It’s late June, and summer has long since arrived and settled in for the long haul here in Rome. When I initially sat down to write this post, just over a week ago, I started to write that we were at the point in the season where everything still felt exceedingly new and pleasant: The sun on my back as I walked down the street, Saturdays at the beach, seeing the stonefruit and the first few watermelons showing up on the market tables. But, a week later, I’m ready to revise that statement slightly. While we haven’t exactly gotten to the...

Food

Cheese and pepper (and butter!?)

After the first bite comes the disappointment. There is a moment, maybe a second or two after you’ve just twirled up that first forkful of pasta and popped it into your mouth, when you realize it: This is not good. This is a mistake, a complete waste of carbohydrates. That’s what I thought as I stared down at the plate of cacio e pepe sitting in front of me on the starched white table cloth, a pile of ever-so-slightly overcooked noodles surrounded by a pool of watery, greasy sauce – unappetizing to look at, even less appetizing to eat. It tasted like butter, which had absolutely no business...

Food  |  Travel

A return to routine (and a recipe for a cake)

Rome in August: Envision a ghost town, a city empty except for throngs of red-faced tourists fanning themselves with maps. Envision closed stores, closed restaurants, closed coffee bars; metal serrande pulled down tightly over doors and vast swaths of empty parking spaces where it's normally impossible to park. The best way to enjoy Rome in August is to get out of Rome in August. We managed to escape the city for most of the month. First we drove down south to Sicily, where a beach or a sizeable serving of ice-cold almond granita is always nearby to counter the often-oppressive heat, and then,...

Food

Artichokes, Roman-style: Learning to love a traditional food

I had been suspicious of artichokes for a long time. As far as foods go, they’re rather bizarre and thoroughly inhospitable; between the hard, thorn-tipped outer layers and the puff of inedible cottony fluff at the centre, there’s not much about the artichoke that might convince you to turn it into a quick and easy weekday dinner. When I was still living in Canada, I didn’t think I particularly liked artichokes. The fresh version almost never made an appearance in local grocery stores, and the jarred version, free of any thorns but swimming in an oily liquid, seemed to exist exclusively...

Food  |  Life

Lamenting and then savouring summer: A recipe

Yesterday afternoon, I did something that I haven’t done for months: I pulled a cake out of the oven and set it on top of the stove to cool. It was a simple cake, a fairly basic batter studded with halved plums and showered in brown sugar, but it felt oddly symbolic: plums are an end-of-summer fruit that make their appearance just before the season changes, and the cake itself – the first thing I’d baked in ages – was a celebration of the temperature finally starting to feel cool enough that turning on the oven wouldn’t make the kitchen...

Food

Zuppa di zucca and the hunt for a common kitchen appliance

Last week, I decided to make pumpkin soup. Actually, I didn't so much decide to make pumpkin soup as I realized that I had actually been craving pumpkin soup, which was strange considering that I didn't really even think I liked pumpkin all that much, and suddenly, as I was planning out my menu for the next few days, it was all I could think about. At the market, I bought a sizeable chunk of pumpkin (you can buy it in custom-cut portions here – the girl at the market  stood over a massive, blob-like pumpkin with a long knife in her hand, sliding it...

Food

Thoughts on food and a classic Roman recipe

Since moving to Rome, I've been thinking a lot about food. Of course, even back in Victoria I thought about food frequently enough, but here it's different: Food is so firmly ingrained into the culture that it's almost impossible not to think about it on, say, an hourly basis. There are markets scattered throughout the city. Every time you turn a corner there's a new string of restaurants and a different smell floating in the breeze – pizza, bread, desserts, something deep and richly meaty, something else soft and smoky. Get a group of Italians together and the conversation turns,...

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