HeyJaredRachel Roddy
- Indexed articles, last 90 days
- 31
- Latest publication
- Oct 1, 2026
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- Jul 9, 2026
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The best dishes to come out of a roasting tin - AOL (opens the original)
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As I have mentioned before, we live directly above a takeaway pizzeria and tavola calda (a canteen-like spot that translates as “hot table”). My desk is by the window, so the writing and editing of my next book (a collection of regional recipes that is only two years late) has been accompanied by the smell of whatever is cooking in their kitchen downstairs, before being arranged, in big roasting trays, behind a glass counter. Occasionally, I have to shut the window, but mostly the steady stream
The best dishes to come out of a roasting tin (opens the original)
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Baked pasta, gnocchi, chicken, meatballs and greens – all perfectly served straight from the oven Sign up here for our weekly food newsletter, Feast As I have mentioned before, we live directly above a takeaway pizzeria and tavola calda (a canteen-like spot that translates as “hot table”). My desk is by the window, so the writing and editing of my next book (a collection of regional recipes that is only two years late) has been accompanied by the smell of whatever is cooking in their kitchen dow
Rachel Roddy’s recipe for lasagne with three cheeses, tomato and tiny meatballs - AOL (opens the original)
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Bearing in mind that lasagne is a construction, it pays to start with some easygoing geometry. That is, think about the size of the dish you want to fill in relation to the size of the sheets you are using and the number of layers you want the lasagne to have. For four to six servings, I use a particular ceramic dish, because its 20cm x 29cm proportions mean that, broadly speaking, two fresh sheets of shop-bought egg pasta or four dried ones make a single layer (homemade pasta can be rolled and
Rachel Roddy’s recipe for tomatoes stuffed with breadcrumbs, chickpeas and herbs - AOL (opens the original)
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At this time of year, baked tomatoes stuffed with rice and surrounded by a packing-chip sea of potatoes are typical all over central and southern Italy, and in many other places besides. So much so that when I see a tray of those wrinkled red caps in a bakery or canteen-like tavola calda (literally, “hot table”), it doesn’t cross my mind that the hollowed-out tomatoes underneath might be filled with something other than rice. It was only when the woman behind the counter was wrapping my two port
Rachel Roddyâs recipe for tomatoes stuffed with breadcrumbs, chickpeas and herbs | A kitchen in Rome (opens the original)
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A well-seasoned and comforting meal to ease you into the autumn months At this time of year, baked tomatoes stuffed with rice and surrounded by a packing-chip sea of potatoes are typical all over central and southern Italy, and in many other places besides. So much so that when I see a tray of those wrinkled red caps in a bakery or canteen-like tavola calda (literally, âhot tableâ), it doesnât cross my mind that the hollowed-out tomatoes underneath might be filled with something other than
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