Thank you for the sugo di carne recipe - I’ve inadvertently made something quite similar, but the addition of the espresso makes a lot of sense in terms of being a nice blending the flavors of the caramelized beef and the wine. I have a question: does Culinate have any cookbook plans of its own? You’ve become a trusted source of reliable, inspired advice.

My first encounter reading Nigel Slater hit me like a bombshell: this man made sense! I appreciate both his recipes (they work) and his overarching approach to preparing and serving food. An English food writer and chef, his philosophy toward food is at once pragmatic and indulgent. There is a parallel in the larger attempts we all now seem to be making to simplify our lives and live responsibly while increasing or highlighting the quality and pleasure of that life. Live like Slater cooks and eat, and you’ll live very well indeed.