Rachel Roddy

1 week ago | theguardian.com | Rachel Roddy

While tidying the freezer the other week, I found yet another reminder of my (late) friend and teacher Carla Tomasi in the form of a Tupperware box a bit larger than a matchbox. Unlike the rest of the unmarked boxes with identical sky-blue lids and opaque sides, I knew exactly what this was: a mix of parsley, garlic and lemon zest (otherwise known as gremolata or gremolada) made last June to go with braised chicken, but not finished, so the leftovers were put in the freezer.

2 weeks ago | msn.com | Rachel Roddy

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2 weeks ago | theguardian.com | Rachel Roddy

Every now and then, a local restaurant called La Torricella has millefoglie among its regular offerings of lemon sorbet, tiramisu, pineapple-cut-into-a-fan, and pine nut or vanilla gelato with strawberries. Customers are very likely to have spotted the millefoglie long before seeing it typed up on the paper menu, though, because it will be sitting near the front door, either on the dessert trolley or zinc bar.

3 weeks ago | theguardian.com | Rachel Roddy

Like millions of people all over the world, ideas are often planted in my head by a couple called Alessandro Vitale and Iasmina P, whose fast-paced videos document recipes they have developed based on the vegetables they grow, with the objective of using absolutely everything. Edited for social media, their videos are designed not just to attract, but to trap attention in a TikTok spell, then communicate a rush of information in a matter of seconds.

1 month ago | theguardian.com | Rachel Roddy

According to the Guinness World Record’s official website, 351.7cm was the length of the asparagus presented by Harry and Carson Willemse at the Port Elgin Pumpkinfest in Ontario, Canada, on 2 October 2004. Sadly, however, the Pumpkinfest’s own archives hold only the records of master growers and weigh-offs dating back to 2017, and are almost entirely pumpkin-related.