Panna cotta was suddenly everywhere in the nineties, although its supposed origins go far deeper than that. It comes to us from the Piedmont region of...
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Maroc - Daily Maverick - A La Une - 29/Aug 11:30
WHAT’S COOKING: Throwback Thursday: Jerepigo andamp; Pinotage lamb’s neck potjie
The ages-old tradition of cooking a stew in a three-legged pot came down the centuries to us in our time, and it remains one of the most essential ways to cook food. Cooking slowly on open fire goes to the roots of civilisation.
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