Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Wild garlic is completely edible, from the white bell-like flowers with a green stripe running down each petal to the long bluebell type leaves and the bulb itself. Find out more about this versatile plant and learn how to make a gorgeous wild garlic pesto.
All summer long I have been buying those sweet little multicolored peppers that are found in most markets…..
Some useful vocabulary to help you choose your little fishy on a little dishy!
Warning: You cannot eat just one…or two…or three.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
A delicious asparagus marinade
Le Chateau de Castelnou originally re-opened to the public in 2021 after a four-year closure due to safety issues.
The Easter Omelette, or ‘Omelette Pascale’ is more than just a recipe in Catalonia – it’s a whole tradition!
I love this corn soup recipe winter or summer, even if there is no corn on the cob at the time.