Potato and egg. That bloody genius, comfort combination of soft, earthy starch and runny yolk, which together prove you don’t need money to eat like a king. Potato and egg are the basis of a Spanish tortilla, of course, which I first ate sandwiched between a white baguette in Valencia. A double carb-load that could not
I’ve fallen in love with Georgian khinkali. Soft, juicy, wonton-like dumplings, with a thick, doughy outer layer encasing herby ground meat, potato or cheese. It seems the entire Georgian population share this obsession. You can eat khinkali everywhere. But go into the northern mountains that surround the villages of Kazbegi and Pasanauri where they say they taste best. Probably because
This is Vida. It occurred to me that her name means life in Spanish, which is fitting because Vida is full of it. She’s the oldest member of the Slovenian family I’ve just spent a week with, and she’s now my adopted grandmother too. Vida has lived in her house on a mountain in southern Slovenia for