Because it’s raining constantly, I’m thinking about the sunniest meal. It has to be panzanella – a salad made mainly with stale bread and juicy tomatoes. read more
Here’s the first dish we ever tried on the Cobb oven – and it was a hit with our taste-testers. We served it as a starter, but add new potatoes and a larger salad for a main course. read more
A quick, easy and infinitely adaptable way to make roasted stuffed peppers on a barbecue or campfire – plus a roast ratatouille.
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