Broad Bean Guacamole If you’re looking for a simple way to use broad beans this summer, follow Monica's lead and include them in a delicious guacamole –...
These days I write mostly about food and the Internet (sometimes even both at the same time). I also do a fair bit of copywriting, mostly for foodie clients. Sometimes I even write about writing.
Here are a few of my articles that have been published in print and online. You can find more of my writing on my blog at smarterfitter.com
I am an ardent lover of cauliflower. And as a veggie lover who sidelines as a mathematician, a mathematical cauliflower is an extra special thing. Enter the ...
Tangy and sweet. So different. And yet, so good together. This is especially true of really bold blue cheeses like Gorgonzola, an Italian blue cheese noted f...
Fresh cranberries are often reserved for holiday cooking, but there’s so much more to these little red morsels of joy beyond cranberry sauce alone. In this r...
My Mum and I recently took a trip to Marrakech. It was our first time in Morocco and one of the things we looked forward to the most was the food. We both th...
Copse Hill Road in Lower Slaughter was voted the "most romantic street in Britain" in a recent Google poll. Next to that road is The Slaughters Country Inn, ...
Photography of Kate Hill of Kitchen at Camont which appeared on page 34 of the January 2013 edition of France Today.
All too often, pubs fall into one of two camps: either they have a great atmosphere but terrible food, or they've got amazing food but feel more like a resta...
Peter and Jonray Sanchez-Iglesias haven’t had a quiet moment since taking over Casamia in 2009. The Michelin star was a nice start, but winning Gordon Ramsa...
Keeping up appearances in the age of the digital diner With over 38 million UK adults online, the web is becoming an increasingly important marketing tool f...
“Halfway to everywhere in the middle of nowhere” is how The Montague Inn describes itself. Indeed, this 18th century local hiding down the lanes of Somerset...
Pop-up restaurants are sweeping the country, and chef Tara Hofman is riding the wave. Her business, Tara’s Table, takes the restaurant experience into peop...
The Second Floor Restaurant at Harvey Nichols has maintained consistently high standards (and two AA rosettes) since it opened. Leading the kitchen is head c...
Bath Spa University’s Creative Writing MA unlocks the writers within, says Monica Shaw Tania Hershman used to tell people she was “trying to be a writer”. T...
Woman cannot live on baguettes alone. So what’s a vegetarian to do in a country where fish, meat, and copious amounts of butter and cheese are par for the co...
A website is a must-have tool for anyone serious about making writing their business. But these days it seems like most people have a blog or a website, or a...
Beyond Brisket: My Interview with Austin BBQ Chef David “D.T.” Terrell
SmarterFitter.com
Food and TravelOriginally published on Smarterfitter.com. "I consider the side dishes as important as the barbecue, and these sides should taste as good as the meat. I see...
There are reasons why Paris is known as "The City of Light." True, the name may come from its early adoption of electrical lighting, but visitors and loca...