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 …
Read MoreRome’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 …
Read MoreA 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 …
Read MoreIs 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 …
Read MoreAn 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 “…
Read MoreBehold 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 …
Read MoreFusion 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 …
Read MoreFood 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 …
Read MoreA 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 …
Read More#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