AI makes (a dog’s) dinner

by Rashmee

Posted on March 9, 2023


Here’s a kitchen experiment with AI. The ingredients in my fridge one weeknight were as …

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Rome’s republic of soup

by Rashmee

Posted on June 19, 2022


Sometimes, of a Sunday, we make Ceci e pasta. Or Pasta e ceci. The order …

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A bright green hug in a mug

by Rashmee

Posted on March 28, 2021


/ TRAVELS IN MY MIND Earlier this week I made spinach-cilantro soup with tahini. it …

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Is that a nargisi kofta you’re chowing down with your pint?

by Rashmee

Posted on December 17, 2020


Coronavirus restrictions in England sent sales of a humble, often unregarded pub snack soaring. Across …

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An ode to Ratatouille, a metaphor for our times

by Rashmee

Posted on October 13, 2020


Some say (ok, it’s Wikipedia) that Bill Buford is credited with coining the term “…

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Behold the arayes – immensely popular and intensely contested in Israel

by Rashmee

Posted on December 17, 2019


This is no ordinary sandwich. To be made correctly, the arayes has to be crispy …

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Fusion cooking? The peach cobbler that’s like creme brulee

by Rashmee

Posted on July 1, 2019


On Sunday, I made Renee Erickson’s Peach Cobbler with Hot Sugar Crust, cringing as I …

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Food in post-#Weinstein times. Keep the faith and keep cooking

by Rashmee

Posted on January 17, 2018


Sam Sifton, The New York Times’s food editor, offers an interesting reflection on cooking in …

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A Tunisian/ Maghrebi speciality, the pancake of a thousand holes, is good eating

by Rashmee

Posted on September 22, 2017


Yesterday, I ate a Tunisian/ Maghrebi speciality, the pancake of a thousand holes. That’s not …

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#fakefoods? Cauliflower rice, courgette noodles, almond milk

by Rashmee

Posted on May 29, 2017


Hands up if you’ve ever had a plate of cauliflower rice or a bowl of …

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Rashmee has lived and worked in several countries in the past decade, including Afghanistan, India, Haiti, Tunisia, the UAE, US and UK