My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. Yoshihide Suga Read Quote
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child’s sensitivity towards extremes of sweet, sour and bitter flavours is heightened. Yoshihide Suga Read Quote
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. Yoshihide Suga Read Quote
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. Yoshihide Suga Read Quote
For those, like me, who can’t rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. Yoshihide Suga Read Quote
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. Yoshihide Suga Read Quote
Tagliatelle comes from the word tagliare, meaning ‘to cut.’ Tagliolini are simply thinly cut tagliatelle. Yoshihide Suga Read Quote
Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. Yoshihide Suga Read Quote
