Rachel Roddy is an English food writer and author based in Rome. Her three books include An A-Z of Pasta
September 2024
A kitchen in Rome
‘We called her the vegetable whisperer’: Rachel Roddy on the cook who inspired her
We called her the “vegetable whisperer”, and she shared her love of food generously – no one has influenced me more
A kitchen in Rome
Rachel Roddy’s recipe for tomato crumble
A combination of Tuscan recipes for baking tomatoes from a book published in 1899, resulting in delightfully soft tomatoes with an irresistible nutty crumble crust
A kitchen in Rome
Rachel Roddy’s recipe for courgette, rice and herb filo pie
A mishmash of two cookbook recipes results in a many-layered filo pastry case stuffed with courgette, rice, cheese, herbs and egg, then baked
August 2024
A kitchen in Rome
Rachel Roddy’s recipe for baked chicken with tomatoes, and a green bean salad
A kitchen in Rome
Rachel Roddy’s recipe for pasta with a raw tomato, mozzarella, herb and olive sauce
A kitchen in Rome
Rachel Roddy’s recipe for hazelnut and walnut cake with fig compote and mascarpone
A kitchen in Rome
Rachel Roddy’s recipe for orecchiette with raw and cooked tomato sauce
July 2024
A kitchen in Rome
Rachel Roddy’s recipe for frying pan courgette parmigiana
Normally you’d bake or deep-fry parmigiana di zucchini, but here’s a novel way to make it in a frying pan
A kitchen in Rome
Rachel Roddy’s recipe for panzerotti – deep-fried dough parcels filled with cheese
These pasty-like cheesy parcels are ideal picnic fare
A kitchen in Rome
Rachel Roddy’s recipe for spaghetti with courgettes, basil and cheese
A kitchen in Rome
Rachel Roddy’s recipe for flatbreads with yoghurt
A kitchen in Rome
Rachel Roddy’s recipe for bullseye biscuits
June 2024
A kitchen in Rome
Rachel Roddy’s simple salad of lettuce, radish, egg and homemade salad cream – recipe
A pleasingly retro salad with a tangy salad cream that you’ll possibly want to make on repeat … on repeat
A kitchen in Rome
Runaway chicken: Rachel Roddy’s recipe for penne con pollo scappato
A clever, meat-free pasta sauce using soffritto, red wine, plus maybe a smidge of Marmite, to create a deceptively dense flavour
A kitchen in Rome
Rachel Roddy’s recipe for stuffed tomatoes
An adaptation of a traditional Neopolitan stuffed peppers recipe, juicy tomatoes overflow with a comforting aubergine, olive and anchovy filling
May 2024
A kitchen in Rome
Rachel Roddy’s recipe for barbecue-baked cheese with oregano and honey
Little pouches of cheese, oregano and honey melted to stringy, gooey perfection
Observer Food Monthly's 20 best recipes
Rachel Roddy’s recipe for chicken, ricotta and lemon polpette
A classic, easy-to-cook meatball dish with lemon zest to give it a lift. Serve with greens and rice or potatoes
A kitchen in Rome
Rachel Roddy’s recipe for spinach and ricotta gnudi
A kitchen in Rome
Rachel Roddy’s recipe for panna cotta with (frozen) fruit compote
A kitchen in Rome
Rachel Roddy’s recipe for chestnut pasta with mushrooms and herbs
