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Milanesa a la Napolitana - A Taste of Buenos Aires
A gloriously over-the-top Argentine cutlet with considerably more personality than its breaded exterior suggests, milanesa a la napolitana takes a crisp fried beef or chicken cutlet and covers it with tomato sauce, ham, and melted cheese.
Pierce Jones
5 days ago4 min read
Ligurian Minestrone From the Time of Garibaldi
A humble Ligurian soup with considerably more character than its collection of boiled vegetables suggests, minestrone alla Genovese combines beans, potatoes, cabbage and whatever else the season provides with pasta and a final spoonful of pesto.
Pierce Jones
Sep 46 min read
Strawberry Flummery from 19th Century England
A delicate Victorian confection with considerably more history than its nursery-pudding reputation suggests, strawberry flummery pairs ripe fruit with sugar, cream and just enough gelatine to hold its shape.
Pierce Jones
Sep 46 min read
Konigsberger Klopse From Prussia
An East Prussian classic with considerably more bite than its modern reputation suggests, Königsberger Klopse pairs tender meatballs with a sharp, buttery sauce of anchovies, capers, lemon and vinegar.
Pierce Jones
Sep 25 min read
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