W o r l d M ^ g s ?
BETTER HOMES AN D
CARDENS
OCTOBER
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BHC.COM
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Nigella collects flavors
from her travels, and they meld with her past.
“ Our lives are a hodgepodge,” she says. “I bring
a bit of my granny, my Italy life, my visit to
Texas.” Her menu here is a great example of new
flavors fused with familiar: The slow-cooked
brisket is her take on a grilled version she tasted
in Texas. While the pasta with blue cheese has
an Italian bent, the sweetness of the butternut
squash balances the smokiness of the brisket.
Scones— quintessentially British— are made
savory rather than the more traditional sweet,
flavored with pumpkin and spiked with chili oil
and Parmesan cheese. At the table, platters and
bowls arc passed family style, and everyone digs
in with gusto.
Nigella is as thoughtful about
what she puts on the table as
she is about planning the
menu. The table is set ultra-
casually; flowers picked up at
a corner shop are plopped in
a vase, and glass bottles hold
olive oil and vinegar.
Silverware waits in
tumblers—especially helpful
when nigella taps you to
set the table. It’s all part of
the experience.
TEXAS BRISKET
