foodie

Across the Mediterranean, summer heat forces the same choice on bread: dry it out completely, or drown it in oil and tomato. Puglian fishermen dunk frisella in the sea; Crete turns barley rusks into dakos with grated tomato and cheese; Catalonia revives stale bread with pa amb tomàquet; Nice presses a whole salade niçoise into pan bagnat. Two solutions, one sun. Full story: https://indiefoodblog.blogspot.com/2026/07/mediterranean-summer-breads.html #MediterraneanFood #FoodHistory #Breads #SummerEating

Real fast food: angel hair with shrimp, on the table in 30 minutes and 270 calories a serving. Angel hair cooks in minutes, shrimp barely longer — with garlic, white wine, fresh basil and a touch of cornstarch for body. Italy's coastal kitchens have married seafood and pasta for centuries. This is that, on a weeknight. → https://www.worldfoodwine.com/recipe/italian-angel-hair-with-shrimp-sauce #food #pasta #shrimp #italianfood

A tin of sardines in olive oil, crusty bread and butter sounds more like something pulled together at home than a restaurant dish. Yet at a traditional French restaurant in Paris, it made complete sense. The sardines were rich, the bread had a proper crust, and the butter was delicious. Together, they turned the whole thing into something surprisingly satisfying. It’s a good reminder that simplicity only works when the ingredients can carry it. #food #FrenchFood #Sardines #ParisFood