A few days ago, I attended a very interesting dinner my Harvard Alumni Club organized in Milan. Umberto Veronesi was our dinner guest. He is the founder of the Veronesi Foundation, which carries on very important scientific research in order to fight cancer. At the dinner he spoke about the scientific advances in genetics and their ...

These rolls are essentially made from a tender pizza-style dough, spread with roasted garlic, cut into strips and rolled into knots. Thanks to their moist, tender texture and sweet garlic flavor, they really don’t need any butter when served. Try them as a complement to a meal featuring a substantial soup like our Hearty Minestrone ...

It’s been a ‘trial and error’ year of growing so far in 2010. The allotment that masqueraded as a council tip is now up and running and bearing some resemblance to an allotment. It may not win any awards, but there are things growing out of the ground that we can actually eat as opposed ...

One of the biggest problems I have as a dad and a cook is figuring out what to put on the family menu each evening. My worst fear is eating the same things all of the time. I want my daughter to try new things as much as possible but of course with work and ...

After picking fresh lingonberries on Sunday, I made this jam. Traditional Swedish food like meatballs, stuffed cabbage rolls, potato cakes, potato dumplings, potato girdle cakes, barley flour porridge and blood pudding (black pudding) require lingonberry jam. Lingonberries can be cooked in so many different ways. They contain significant amounts of natural benzoic acid and other fruit ...

You will need: About 12 red potatoes Juice of ½ lemon 3 cloves garlic (crushed & chopped) 3 tblsp olive oil ¼ tsp black pepper ½ cup fresh parsley (chopped) ¼ cup grated Romano cheese ½ tsp. dried oregano Boil potatoes with skin until fork tender. Drain and quarter and add all above ingredients. Toss well and serve. This is so simple and goes well with ...