Author name: Diane Lee

I have long been taking advice from my friend and favourite butcher, Andrea Falaschi (above), a fourth generation butcher who […]

Christmas may be upon us but since 2020 is a very different kind of year and we will be just

This is a slightly untraditional variation on the most traditional recipe I know for panforte — a sweet, dense, spicy

The supermarket was offering the prettiest fish plucked out if the waters of the Tuscan arcipelago last night — so

My first baby, Florentine: The True Cuisine of Florence, which I started writing in 2014, was published in 2016. And

Back home from a whirlwind trip to Venice with a new set of Covid-19 regulations that means it’s time for

I am quite aware that this title sounds a bit ridiculous — because there is no such thing as Tuscan

As family meals go, we are slowly but surely developing a repertoire of meals that all four of us —

It was serendipitous that I read Patience Gray‘s recipe (which is more of a description of this beautiful summer ritual