These recipes are taken from a long series of free-form recipes that I have been posting, typically right after dinner, from whatever scribbled notes I managed to take during the actual cooking.
Rather than describing quantities in excruciating details, I try to highlight the general ideas behind the recipe; except perhaps for a few of the desserts, the proportions are very elastic: I tend to be heavy-handed on the spicing, especially chili peppers of all sorts, Mediterranean herbs, and garlic. I use the classic "brown" spices (nutmeg, mace, cloves, allspice, etc) in moderation, and detest dill.
As will be readily apparent the Mediterranean region is my main font of inspiration;
few "classic" dishes appear as such in these pages because, very simply, I tend to cook
with what I have (or have just bought) rather than buy what a recipe demands. It's more fun
that way. It also means that I rarely, if ever, cook the same thing twice. And now ...
|The recipes in chronological order,|
|or in reverse chronological order,|
|or by categories:|