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6 stories for“basil”
The Genoese sauce is seven ingredients pounded, not blended, and in Liguria it dresses a short twisted pasta cooked in the same pot as potatoes and beans. Why the mortar matters, what the official recipe specifies, and how to keep it green.
Sep 6, 2026
Most gluten-free pizza bases are elaborate reconstructions of wheat. Socca is not pretending to be anything. Chickpea flour and water, rested and baked hot, gives you a crisp, sturdy base in half an hour.
Aug 11, 2026
The Tuscan bread salad predates the tomato in Italian kitchens; the original was bread, onion, oil and vinegar. The version everyone now makes adds ripe tomatoes and cucumber, and the argument is whether to soak the bread or toast it. Both, done right.
Sep 6, 2026
Thomas Keller's refined ratatouille: precision-sliced vegetables arranged accordion-style and baked slowly until they confit together in perfect harmony.
Apr 15, 2025
A Finnish food blogger's oven-baked feta recipe crossed an ocean, hit TikTok two years late, and still hasn't left anyone's dinner rotation.
Nov 20, 2023
Cold-pressed juice bars, Armenian-Lebanese plant plates, and a vegan bakery in Ar Rawdah: how Riyadh and Jeddah are building a real vegan dining map.
Oct 2, 2025
