Rachel Roddys recipe for cannoli | A Kitchen in Rome

The perennial Sicilian favourite confection, the recipe straight from the kitchen of a master of the art After two disappointments, it was a relief to arrive in Cantunra had not closed or been renovated beyond recognition since our last visit two summers ago. Parking has not changed either; it is tricky in the meandering centre. Then, when you do find a spot, it is often so awkward that getting into it is like trying to lever a hot foot into an undersized shoe. Eventually we park by the Aragonese castle and walk back towards the main square of the town before turning right into Via Giuseppe Di Vita and the reason we have come here: dinner. I have Caltanissetta) where …

In Defense of Mayonnaise

Mayonnaise is the internet’s favorite condiment villain. The egg, oil, and vinegar emulsion is a symbol not only for blandness, but for whiteness and all its attendant cultural appropriation and entitlement. It symbolizes the whitewashing of culture. It looks like something extruded from a teenage pimple or a long festering wound. Plus, haters love to point out, it’s terrible for you. It’s all fat! And salt! And because of the eggs, it's dangerous! If you leave a potato salad made with it out too long at your BBQ, everyone could get salmonella and then you're literally a murderer. Do you really love mayonnaise enough to murder a Fourth of July party for it? Yes, I do. And it's worse than …