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Displaying: 1 - 9 Of 33 Articles
fool use

There’s no fool, like an old fool

Fool is a quintessential old English dessert that summons up bygone eras. Whether it's gooseberry or blackberry or rhurbarb. Taking its name from the ...

by Felicity Cloake for The Guardian
PizzaMargheritaours2

Happy Birthday, Pizza Margherita!

So simple with its rich tomato sauce, white mozzarella and green fresh basil, the Margherita pizza had its birthday in Naples in June 1889. Who was Ra...

by Nunzio Romano for Italianfoodlovers
Ethical shopping Free range pigs

Ethical shopping: The price of " free range".

What exactly does does “free range” mean? Will you have to pay more for free range pork, chickens and eggs? How do you trust a “free range” label? I...

by Andrew Laxon for The New Zealand Herald
healthyherbs2

Keeping fresh herbs fresh

There are ways of keeping different fresh herbs looking good. There are also different ways of preserving herbs for later use in the kitchen. Herbs a...

by Elisa Huang for Bon Appetit
Le Repertoire de la cuisine

Le Repertoire de la Cuisine

At The List we talk about great food from good people. We tell you where to find great food. We talk about food and we talk about cooking. We don’t do...

by Toby Warren
arancini

Dine like an Italian on the street

Since ancient times Romans have bought food cooked by street vendors. A moist delicious treat is arancini, those fabulous breaded rice balls with rice...

by Nunzio Romano for Italianfoodlovers
20080509 poached eggs1

Eggs can be so simple

Some years ago I knew the owner and chef of an Auckland restaurant. He used to drop round after service for a glass or two of wine and a catch-up and ...

by Toby Warren
Spanish food Romesco sauce
Romesco2

Romesco sauce

This Spanish sauce travels worldwide. It serves and enhances many meats and vegetables. It can be a summer sauce to take to the beach or serve at a ba...

by Florence Fabricant for The New York Times
Refreshing Italian gelato

Gelato - the history

There are numerous historical accounts of the origins of gelato in fiction and non fiction and the history is somewhat fascinating. Nunzio Romano wr...

by Nunzio Romano for Italianfoodlovers