[ { "file": "pages/about.md", "title": "About Amelia", "section-id": "site", "keywords": "Amelia Fontaine, about, Lyon, Turin, cooking, Italian grandmother, French chef", "description": "Amelia Fontaine's story — growing up between Lyon and Turin, learning to cook from her grandmother and father, and why she started writing about food.", "author": null, "date": "", "datetime": "", "language": "en", "body": "![Amelia's market in Lyon](assets/images/market.jpg)\n\n# About Amelia\n\nI grew up between two kitchens.\n\nMy mother's family is Italian, from Turin — the kind of Turin that is proud of its *gianduiotto* and its *bagna càuda* and the way Sunday lunch extends, inevitably, into Sunday afternoon. My grandmother Lucia kept a kitchen that operated more or less continuously: something was always soaking, something was always reducing, something was cooling on a rack. She baked her own bread until she was 82. She made her own pasta until she was 85. I do not know a person who cooked with more authority and less fuss.\n\nMy father is French. He trained as a chef in Lyon — the city that produced Paul Bocuse, Fernand Point, and the *mères lyonnaises*, the women who defined what French bourgeois cooking could be. He worked in professional kitchens for twelve years before deciding that he wanted a different life. He left the restaurant world, married my mother, and for as long as I can remember he cooked dinner every night as if he were still making something worth caring about.\n\nBetween the two of them, I received an education in food that took me years to understand the value of." }, { "file": "pages/home.md", "title": "Welcome", "section-id": "site", "keywords": "cooking blog, home cooking, recipes, techniques, Amelia Fontaine, kitchen, food", "description": "The Kitchen Table — a home cooking blog by Amelia Fontaine. Recipes, techniques, and stories from a lifelong cook.", "author": null, "date": "", "datetime": "", "language": "en", "body": "![The Kitchen Table](assets/images/hero.jpg)\n\n# Welcome to The Kitchen Table\n\nPull up a chair. There is always something on the stove." }, { "file": "pages/kitchen-notes.md", "title": "Kitchen Notes", "section-id": "site", "keywords": "kitchen tips, equipment, seasonal produce, substitutions, cooking notes", "description": "Tips, equipment recommendations, notes on seasonal produce, and a substitutions guide for The Kitchen Table recipes.", "author": null, "date": "", "datetime": "", "language": "en", "body": "# Kitchen Notes\n\nAccumulated notes on equipment, seasonal produce, and practical matters." }, { "file": "pages/pantry.md", "title": "The Pantry", "section-id": "site", "keywords": "pantry guide, olive oil, vinegar, tinned fish, pasta, spices, flour, pantry essentials", "description": "Amelia Fontaine's essential pantry guide — what to keep, why it matters, and how to choose well.", "author": null, "date": "", "datetime": "", "language": "en", "body": "# The Pantry\n\nA well-stocked pantry is the difference between cooking feeling like a chore and cooking feeling like an opportunity." }, { "file": "pages/recipe-index.md", "title": "Recipe Index", "section-id": "site", "keywords": "recipe index, pasta, risotto, soups, roasts, baking, salads, sauces", "description": "An organised index of recipes on The Kitchen Table, organised by category with descriptions of each.", "author": null, "date": "", "datetime": "", "language": "en", "body": "# Recipe Index\n\nAll recipes published on The Kitchen Table, organised by category." }, { "file": "pages/techniques.md", "title": "Techniques", "section-id": "site", "keywords": "cooking techniques, mise en place, deglazing, rendering fat, emulsification, caramelisation, blanching", "description": "A guide to the fundamental cooking techniques referenced throughout The Kitchen Table blog.", "author": null, "date": "", "datetime": "", "language": "en", "body": "# Techniques\n\nThis page is a reference for the fundamental techniques that appear repeatedly throughout the blog." }, { "file": "posts/2024-02-14-pasta-carbonara.md", "title": "The Only Carbonara Recipe You Need (And Why Most Are Wrong)", "section-id": null, "keywords": "carbonara, pasta, eggs, guanciale, Italian, technique", "description": "Authentic spaghetti alla carbonara — no cream, no shortcuts — with a deep dive into why the technique matters and how to nail the emulsification every time.", "author": "Amelia Fontaine", "date": "2024-02-14", "datetime": "2024-02-14 10:00", "language": "en", "body": "# The Only Carbonara Recipe You Need" }, { "file": "posts/2024-03-22-bread-starter.md", "title": "Starting a Sourdough Starter from Scratch", "section-id": null, "keywords": "sourdough, starter, fermentation, bread, wild yeast", "description": "A complete seven-day guide to creating a sourdough starter from nothing but flour, water, and patience.", "author": "Amelia Fontaine", "date": "2024-03-22", "datetime": "2024-03-22 09:00", "language": "en", "body": "# Starting a Sourdough Starter from Scratch" }, { "file": "posts/2024-04-10-spring-risotto.md", "title": "Spring Pea and Mint Risotto", "section-id": null, "keywords": "risotto, peas, mint, spring, Italian, technique", "description": "The first spring peas at the market, a technique deep-dive on why risotto works, and a recipe using pea purée and crispy prosciutto.", "author": "Amelia Fontaine", "date": "2024-04-10", "datetime": "2024-04-10 11:00", "language": "en", "body": "# Spring Pea and Mint Risotto" }, { "file": "posts/2024-05-05-roast-chicken.md", "title": "The Perfect Roast Chicken: Everything I Know", "section-id": null, "keywords": "roast chicken, dry brine, pan sauce, technique, Sunday roast", "description": "Dry brining, the trussing debate, temperature science, resting, and a glossy pan sauce.", "author": "Amelia Fontaine", "date": "2024-05-05", "datetime": "2024-05-05 10:00", "language": "en", "body": "# The Perfect Roast Chicken: Everything I Know" }, { "file": "posts/2024-06-18-summer-tomatoes.md", "title": "What to Do with Peak-Season Tomatoes (Besides Salad)", "section-id": null, "keywords": "tomatoes, summer, slow roast, confit, gazpacho, umami", "description": "Six preparations for peak summer tomatoes — from slow roasting to a raw sauce and tomato jam.", "author": "Amelia Fontaine", "date": "2024-06-18", "datetime": "2024-06-18 09:30", "language": "en", "body": "# What to Do with Peak-Season Tomatoes (Besides Salad)" }, { "file": "posts/2024-07-30-french-omelette.md", "title": "The French Omelette: A Meditation on Technique", "section-id": null, "keywords": "omelette, French, technique, eggs, Jacques Pépin", "description": "Twenty failures, Escoffier's technique, pan choice, heat control, and the roll vs. fold debate.", "author": "Amelia Fontaine", "date": "2024-07-30", "datetime": "2024-07-30 10:00", "language": "en", "body": "# The French Omelette: A Meditation on Technique" }, { "file": "posts/2024-09-12-braised-lamb.md", "title": "Slow-Braised Lamb Shoulder with Preserved Lemon and Olives", "section-id": null, "keywords": "lamb, braise, preserved lemon, olives, North African, slow cooking", "description": "A North African-inspired lamb shoulder braise with the science of why slow cooking transforms tough cuts.", "author": "Amelia Fontaine", "date": "2024-09-12", "datetime": "2024-09-12 11:00", "language": "en", "body": "# Slow-Braised Lamb Shoulder with Preserved Lemon and Olives" }, { "file": "posts/2024-10-25-mushroom-pasta.md", "title": "Wild Mushroom Pasta: An Autumn Recipe and a Foraging Story", "section-id": null, "keywords": "mushrooms, pasta, pappardelle, foraging, autumn, dried mushrooms", "description": "A day foraging in the countryside, what different mushrooms taste like, and a pappardelle recipe.", "author": "Amelia Fontaine", "date": "2024-10-25", "datetime": "2024-10-25 09:00", "language": "en", "body": "# Wild Mushroom Pasta: An Autumn Recipe and a Foraging Story" }, { "file": "posts/2024-11-28-stock-everything.md", "title": "Why I Make Stock Every Sunday (And You Should Too)", "section-id": null, "keywords": "stock, broth, chicken stock, veal stock, vegetable stock, technique", "description": "Chicken, veal, vegetable, and fish stock recipes — the difference between stock and broth, how to freeze it.", "author": "Amelia Fontaine", "date": "2024-11-28", "datetime": "2024-11-28 10:00", "language": "en", "body": "# Why I Make Stock Every Sunday (And You Should Too)" }, { "file": "posts/2024-12-20-christmas-cookies.md", "title": "Grandmother Lucia's Christmas Cookies: Cuccidati and Brutti ma Buoni", "section-id": null, "keywords": "Christmas cookies, cuccidati, brutti ma buoni, Italian baking, Sicilian", "description": "Two Italian Christmas cookies from my grandmother's kitchen.", "author": "Amelia Fontaine", "date": "2024-12-20", "datetime": "2024-12-20 09:00", "language": "en", "body": "# Grandmother Lucia's Christmas Cookies" }, { "file": "posts/2025-01-15-knife-skills.md", "title": "Knife Skills: The One Investment Worth Making in Your Cooking", "section-id": null, "keywords": "knife skills, chopping, chef's knife, sharpening, technique", "description": "Which knife to buy, how to sharpen it, and five essential cuts explained with technique.", "author": "Amelia Fontaine", "date": "2025-01-15", "datetime": "2025-01-15 10:00", "language": "en", "body": "# Knife Skills: The One Investment Worth Making in Your Cooking" }, { "file": "posts/2025-02-08-slow-food.md", "title": "On Slow Food: Why I Stopped Making Quick Dinners", "section-id": null, "keywords": "ribollita, Tuscan soup, slow cooking, beans, bread soup, philosophy", "description": "A personal essay on unhurried cooking and a recipe for ribollita.", "author": "Amelia Fontaine", "date": "2025-02-08", "datetime": "2025-02-08 11:00", "language": "en", "body": "# On Slow Food: Why I Stopped Making Quick Dinners" }, { "file": "posts/2025-03-28-eggs-benedict.md", "title": "Eggs Benedict and the Science of Hollandaise", "section-id": null, "keywords": "eggs benedict, hollandaise, poaching eggs, brunch, sauce", "description": "The emulsion science behind hollandaise, why it breaks and how to fix it, perfect poached eggs.", "author": "Amelia Fontaine", "date": "2025-03-28", "datetime": "2025-03-28 09:30", "language": "en", "body": "# Eggs Benedict and the Science of Hollandaise" }, { "file": "posts/2025-05-10-seasonal-eating.md", "title": "A Year of Eating Seasonally: What I Learned", "section-id": null, "keywords": "seasonal eating, produce, UK seasons, local food, vegetables", "description": "A month-by-month guide to seasonal produce in Northern Europe.", "author": "Amelia Fontaine", "date": "2025-05-10", "datetime": "2025-05-10 10:00", "language": "en", "body": "# A Year of Eating Seasonally: What I Learned" }, { "file": "posts/2025-06-25-focaccia.md", "title": "The Focaccia That Changed How I Think About Bread", "section-id": null, "keywords": "focaccia, Ligurian, bread, olive oil, high hydration, overnight", "description": "Ligurian focaccia with rosemary — the high-hydration dough science.", "author": "Amelia Fontaine", "date": "2025-06-25", "datetime": "2025-06-25 09:00", "language": "en", "body": "# The Focaccia That Changed How I Think About Bread" }, { "file": "posts/2025-08-14-olive-oil.md", "title": "Everything I Know About Olive Oil (It Took 10 Years to Learn)", "section-id": null, "keywords": "olive oil, extra virgin, cooking, polyphenols, sourcing guide", "description": "Pressing methods, polyphenols, smoke points, fraudulent EVOO, and a practical sourcing guide.", "author": "Amelia Fontaine", "date": "2025-08-14", "datetime": "2025-08-14 11:00", "language": "en", "body": "# Everything I Know About Olive Oil" }, { "file": "posts/2025-09-30-autumnal-soup.md", "title": "Roasted Butternut Squash Soup with Crispy Sage and Brown Butter", "section-id": null, "keywords": "butternut squash, soup, brown butter, sage, autumn, roasting", "description": "Roasting vs steaming for depth, brown butter science, sage frying technique.", "author": "Amelia Fontaine", "date": "2025-09-30", "datetime": "2025-09-30 10:00", "language": "en", "body": "# Roasted Butternut Squash Soup with Crispy Sage and Brown Butter" }, { "file": "posts/2025-11-05-cassoulet.md", "title": "Cassoulet: A Two-Day Recipe Worth Every Minute", "section-id": null, "keywords": "cassoulet, confit duck, Toulouse sausage, beans, French, slow cooking", "description": "History of cassoulet, the Toulouse vs Castelnaudary debate, confit duck, full two-day recipe.", "author": "Amelia Fontaine", "date": "2025-11-05", "datetime": "2025-11-05 09:00", "language": "en", "body": "# Cassoulet: A Two-Day Recipe Worth Every Minute" }, { "file": "posts/2026-01-08-fermentation.md", "title": "My Year of Fermentation: Kimchi, Kraut, and Lacto-Pickles", "section-id": null, "keywords": "fermentation, kimchi, sauerkraut, lacto-fermentation, pickles", "description": "Lacto-fermentation science, basic kimchi recipe, simple sauerkraut, quick lacto-pickles.", "author": "Amelia Fontaine", "date": "2026-01-08", "datetime": "2026-01-08 10:00", "language": "en", "body": "# My Year of Fermentation: Kimchi, Kraut, and Lacto-Pickles" }, { "file": "posts/2026-04-12-pasta-all-forms.md", "title": "A Love Letter to Pasta: Making Every Shape by Hand", "section-id": null, "keywords": "pasta, handmade, tagliatelle, pappardelle, pici, orecchiette, technique", "description": "The dough formula, rolling technique, and how to make tagliatelle, pappardelle, pici, and orecchiette by hand.", "author": "Amelia Fontaine", "date": "2026-04-12", "datetime": "2026-04-12 09:00", "language": "en", "body": "# A Love Letter to Pasta: Making Every Shape by Hand" } ]