Now we're down with the basics (dough and sauce), it's time to make an actual pizza! For us, this one's a classic. Around these parts it's called pizza diabolique.

As critical as your crust is, your sauce is even more salient. Good pizza stands or falls with it’s condiments. I didn’t realise this until I found salsa that was good enough.

Lots of people coming over? Not feeling like feeding the horde if that means you’re worthless the rest of the evening? Then pizza will surely help you out.

I used to be a real carnivore. If a meal didn't have at least some meat in it, I had the feeling I'd eaten nothing but air. But things can change, and today I like to dabble in the forgotten dark arts now and again. Eating vegetarian is healthy and ecologically friendly.

February first is Frank’s birthday. I had promised to make him something of his choice he could bring his friends at work. I predicted the combination of almonds and cherries in this contestant would win him over. I was right.

Last time we laid out the basics of making sushi. Now, we're ready to get rollin'. Not that we're quite there yet. Making a good makizushi (a rolled up sushi with nori, or seaweed, on the outside) can take some practice, you might notice how ours isn't perfect either yet. Still, they are quicker and easier to make than nigirizushi (a 'clump' of sushi rice with a topping), so a good starting point.

We’ve been submerged these last few weeks, that’s why you might not have spotted us. But our underwater quest turned out to be fruitful, because we brought back magical fishies!

Something a little different today. Mimi from culinary couture is a fellow foodblogitarian. She is going away for a few weeks and asked a few of us to send in a guest recipe to tide her site over until she gets back.

Curiosity killed the cat, but luckily it left the cake unharmed. For it was inquisitiveness that drove me to bake cake that has NO BUTTER OR FLOUR. I’ll let that sink in.

What it did have is mandarins, almonds, eggs and sugar. Mandarins don’t sound weird enough? How about you boil ‘em for two hours?

The title is deliberately written as it is. By experience we know that a fair share of the populace can lash out when you still call the dish carbonara after you’ve added cream to it. We added said cream, and then also involved peas and sun dried tomatoes (the kind which are more marinated than dried, more tangy than salty). So to accommodate those who are linguistically sensitive: Carborara.