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Rachel Roddy

Rachel Roddy is an English food writer and author based in Rome. Her three books include An A-Z of Pasta

August 2024

  • Rachel Roddy’s orecchiette with raw and cooked tomato sauce.

    A kitchen in Rome
    Rachel Roddy’s recipe for orecchiette with raw and cooked tomato sauce

    Making these pasta ears is almost child’s play, while the sauce is a riot of cooked and raw tomatoes

July 2024

  • Rachel Roddy's courgette frying-pan parmigiana

    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
  • Parcels of joy ... or cheese. Rachel Roddy's panzerotti.

    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

  • Rachel Roddy’s simple salad of lettuce, radish, egg and homemade salad cream 1156

    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
  • Rachel Roddy's penne with umami vegetables (but the chicken has scarpered).

    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
  • Rachel Roddy's Stuffed Tomatoes

    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

  • Rachel Roddy's barbecue cheese

    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
  • Chicken, ricotta and lemon polpette

    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

April 2024

  • Rachel Roddy’s chicken with orange, lemon, marmalade and olives.

    A kitchen in Rome
    Rachel Roddy’s recipe for chicken with orange, lemon, marmalade and olives

    A little sweet, a little sour, rather sticky – and irresistible!
  • Rachel Roddy's potatoes, eggs, asparagus and green sauce.

    A kitchen in Rome
    Rachel Roddy’s recipe for new potatoes, eggs, asparagus and green sauce

    A light springtime meal using the freshest spears you can find (which, ideally, means picking them at midnight)

    • A kitchen in Rome
      Rachel Roddy’s recipe for scafata, or Roman spring vegetable stew

    • A kitchen in Rome
      Rachel Roddy’s recipe for baci di dama, or Italian hazelnut chocolate sandwich biscuits

    • A kitchen in Rome
      Rachel Roddy’s fusilli with leek, potato, parmesan and hazelnuts – recipe

March 2024

  • Square slice of five-layer lasagne on a slightly scalloped plate in front of a porcelain tray of lasagne, both resting on round woven trivets on a wooden table

    A kitchen in Rome
    Rachel Roddy’s recipe for mushroom and taleggio lasagne

    A cheesy, mushroomy five-layer lasagne that is both sumptuous and just plain satisfying
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