Weekly Love: the one where Weekly Love changed its name and moved house.
1. Working my way through the classics over at BBC Food my Cacio e Pepe recipe is now live, full of tips if yours keeps going wrong, *and* it already has 5 stars! | 2. Weeknight morning Full English breakfasts that are hard to beat. | 3. This month over at Macknade I’ve created a recipe for Marinated Tomato Pasta with Garlic Breadcrumbs that is just perfect now tomato glut season is here! | 4. A fantastic take on a Bloody Mary using all their own home grown ingredients at The Ferry House. | 5. And because it is also courgette season, from my archive at BBC Food my Courgette and Pea Fritters with Mango Chutney Yogurt are also getting a tonne of love at the moment! | 6. And another super refreshing summer cocktail I’ve loved eating out: the Limoncello Spritz at Quince.
As I mentioned in my last Weekly Love post, today marks the last of frankly hundreds of them on this blog. The nature of blogging is changing, and the conversational style I like in these posts these days is more suited to newsletters than blogging. So, whilst I will continue to post recipes, weekly meal plans, restaurant reviews and food focused travel features here, Weekly Love has changed it’s name to Nibbles, and has moved to my Substack-hosted newsletter ingredient, where it will be delivered right into your inbox as a monthly digest – you can read the first one here – and by signing up as a subscriber, you’ll also get occasional food related essays, as well as an essay on a different ingredient on the first Thursday of every month, plus exclusive recipes if you choose to become a paid subscriber.
You can sign up to both the free and paid editions of ingredient here!
- I have a long cookbook wish list, and Ixta Belfrage’s Mezcala was already near the top, a feeling now intensified by her publishers previewing ten of their favourite recipes from it online.
- We’re all feeling the pinch, but Anne has some fantastic tips for saving money on your next food shop.
- Now Erica has introduced me to the concept of ‘Le Grand Aioli’ I very much wish this was a dinner concept J would let me get away with.
- A Victoria Sponge is one of my go-to bakes for last minute guests, and I’ve always used my mother’s recipe, but this deep dive into the science behind it has me wanting to try a few different techniques (but I’ll never give up the margarine!)
- I very much need this loose vermouth and soda aperitif cocktail recipe / method in my life.
- And finally: Dianne Jacob interviews David Lebovitz about his move to Substack, and why the new web hosted newsletter platform may be the answer for those of us who started out as traditional bloggers.