Alexina Anatole

1. Article · Sep 9, 2026 · Alexina Anatole

   In praise of the bitter: Alexina Anatole’s recipes for tahini panzanella and curried corn farinata (opens the original)

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   In Ayurvedic cooking, bitter ingredients are celebrated for their ability to refresh and rebalance. Here, the elegance of tahini and the cleanliness of grapefruit do the heavy lifting Bitterness has long had an image problem: is it delicious or disgusting? Here’s another contradiction: though bitterness seems as if it should sit alongside hot, pungent flavours such as mustard and horseradish, in reality it cools more than it builds. In Ayurvedic cooking, for instance, bitter ingredients are va

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2. Article · Aug 17, 2026 · Alexina Anatole

   No oven required: Alexina Anatole’s quick and easy no-heat recipes (opens the original)

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   Cucumber and avocado gazpacho and addictive carrots: when it’s too hot to cook, contrast, texture and seasoning bring dishes to life Heat brings caramelisation, char, the slow collapse of ingredients into something rich and deep, but when it’s too hot to cook, flavour has to be built differently – through contrast, texture and a more deliberate hand with seasoning. Salt, in particular, becomes transformative: drawing out moisture, softening structure, shifting raw into something more yield

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