By Rob Curran Mention the Sunday Roast to an American and they will prolly envision a claret-quaffing Downton Abbey type with their thumbs in their smoking jacket and a hunting dog trotting along at their side. It’s a bit more complicated than that. The Sunday roast (classically a chicken

By Rob Curran Nonna is one of the finest exponents of Venetian cooking you will ever meet, and Venice, of course, one of the finest exponents of Italian cuisine. When you taste a pasta sauce cooked by Nonna, your palate will cast about in vain for some reference point on

By Rob Curran In a New York Times article a few years ago, a longtime Italian correspondent for the newspaper described their quest for the perfect carbonara recipe. Spaghetti carbonara is a sort of Jerusalem for Italian cooking enthusiasts; everyone has a faith-based claim to authentic ownership of this hallowed

By Rob Curran Clean-go – you better believe it! Some people call it “clean-as-you-go,” but for clean-go people that just seems like a lot of wasted words that some poor editor is going to have to work hard to cull. Clean-go. It's the only way to go. I cook

By Rob Curran To fall in love with Mexican food is to fall in love with the Mexican people, and there’s no better venue for these love affairs than the neighborhood taquerias that have sprung up all over Denton in recent years. Taqueria autenticas, I call them – the ones