mdcms/kitchen-table/search.json

[
  {
    "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"
  }
]