Rachel Roddy is an English food writer and author based in Rome. Her three books include An A-Z of Pasta
October 2025
A kitchen in Rome
Rachel Roddy’s recipe for leftover polenta biscuits
A kitchen in Rome
Rachel Roddy’s recipe for baked leek and egg gratin
A kitchen in Rome
Rachel Roddy’s recipe for red peppers stuffed with orzo, tuna, capers and herbs
A kitchen in Rome
Rachel Roddy’s recipe for pizzette with courgette, mozzarella and mint
September 2025
Feast
Everyday heroes: the reliable recipes I reach for all week long
In this week’s Feast newsletter: With summer giving way to autumn, these good-value, flexible and accommodating eats will make life that little bit easier – and no less delicious
Newsletter
A kitchen in Rome
Rachel Roddy’s recipes for store-cupboard spaghetti
Two speedy spaghetti-based favourites: with a quick tomato, garlic and chilli sauce, and with tinned fish, capers, chilli and lemon
A kitchen in Rome
Rachel Roddy’s recipe for lasagne with courgette and three cheeses
A kitchen in Rome
Rachel Roddy’s recipe for fish baked with tomatoes, olives and capers
A kitchen in Rome
Rachel Roddy’s recipe for potatoes, onions and green beans
August 2025
A kitchen in Rome
Rachel Roddy’s recipe for fig, ricotta and orange tart
Fresh figs, so beloved of the ancient Egyptians and Romans alike, are the stars of this ambrosial summer bake that works almost as beautifully with fig jam
A kitchen in Rome
Rachel Roddy’s recipe for almond and cherry biscuits
If a fig roll married a bakewell tart, their offspring might well end up looking like these rustic, fruity and nutty Puglian biscuits
A kitchen in Rome
Rachel Roddy’s recipe for sweet-and-sour aubergines with capers, pine nuts and mint
This sweet-and-sour summer side will complement anything from roast lamb to tomato salad
July 2025
A kitchen in Rome
Rachel Roddy’s recipe for Sardinian crispbread lasagne
Crisp Sardinian flatbreads, layered with tomato and cheese, make a fine stand-in for pasta
A kitchen in Rome
Rachel Roddy’s rice salad with red peppers, celery, herbs and egg – recipe
The secret to a really good rice salad is temperature, herbs, good protein and to make sure it’s studded with flavourful vegetables … transparent bowl optional
A kitchen in Rome
Rachel Roddy’s recipe for courgette, goat’s cheese and lemon risotto
A kitchen in Rome
Rachel Roddy’s recipe for roast summer vegetable, herb and pearl barley salad
A kitchen in Rome
Rachel Roddy’s recipe for folded flatbreads with tomato, onion and cheese (scacce)
June 2025
A kitchen in Rome
Rachel Roddy’s recipe for mini babas al rum
Oozy, boozy miniature cakes to enjoy with a kick of caffeine
A kitchen in Rome
Rachel Roddy’s salad of hazelnuts, gorgonzola and honey dressing
Some dishes make a lasting impression, and this weektwo memorable creations from Rome and London meet to inspire a nutty salad of creamy gorgonzola and mixed leaves
A kitchen in Rome
Rachel Roddy’s recipe for cornmeal and butter biscuits
Shaped like a moustache – or a smile! – these delicate confections speak to Italy’s longstanding history with polenta
