[Go to site: main page, start]
Culinary Repertoire

Culinary Repertoire

Home
Notes
Recipes
Science Corner
Recipe Portfolio
Spice Blends
Marcella Recipe Portfolio
Cooking with MARCELLA
Archive
Leaderboard
About
Welcome to Culinary Repertoire
Come in to my delicious world
 • Lisa McLean
You Had Me At Umami
Aki Moroto on learning the fifth taste in the kitchen, with a Science Corner by Lisa McLean
 • Lisa McLean and Aki moroto
The Quickest Spaghetti Marinera Recipe
A quick Sunday night spaghetti marinara, made with mussels, prawns and a fresh tomato sauce, while the birds waited on the verandah.
 • Lisa McLean
Fish in Crazy Water: A Marcella Seafood Lunch
A Cooking with Marcella post with reef-country seafood, tangerine cheong, ricotta drunken cherry tart and a leftover seafood pie.
 • Lisa McLean
Fish in Crazy Water and a Sunday Seafood Lunch
A Marcella-inspired luncheon of tuna salami, caponata, snapper, mussels, lobster, red leaf lettuce, tangerine cheong, sourdough, and ricotta cherry tart
 • Lisa McLean
Do Subscribe, I'd love your company
Website
Total Healthcare Naturally
Naturopathic Clinic
Links
Linktree
Links
Recommendations
View all 47
Sharing Kitchens LIVE
Sharing Kitchens LIVE
Jenn Sharp
Mark Diacono's Abundance
Mark Diacono's Abundance
Mark Diacono
Simply Divina- My Tiny Tuscan Kitchen
Simply Divina- My Tiny Tuscan Kitchen
judy witts francini
TB HOME KITCHEN
TB HOME KITCHEN
Chef Terrance Brennan
Vanilla Black
Vanilla Black
Vanilla Black

Science Corner

View all
Cooking Rajma Three Ways
A collaborative study on comfort, cooking methods, and the kitchens we build around them
 • Lisa McLean, Annada D. Rathi, and Harshita saxena
Kidney Bean Science Corner
The science, safety and traditional wisdom of kidney beans, from resistant starch and polyphenols to rajma, soaking and slow cooking.
 • Lisa McLean
Science Corner - How to Prepare Kidney Beans Safely and Well
Soaking, boiling, pressure cooking and the science behind tender, digestible rajma
 • Lisa McLean
You Had Me At Umami
Aki Moroto on learning the fifth taste in the kitchen, with a Science Corner by Lisa McLean
 • Lisa McLean and Aki moroto
Salmon Science Corner
What salmon really offers for human health, and why species, feed, and farming matter
 • Lisa McLean
Science Corner - Legumes
Nutritional composition, bioactive compounds, health benefits and preparation methods of legumes through an evidence-based lens
 • Lisa McLean
Curry Leaf Science Corner
Murraya koenigii — botany, bioactive compounds, traditional use, and what the evidence really supports
 • Lisa McLean
Culinary Repertoire
Culinary Repertoire
A place where Marcella Hazan’s teachings and global spice traditions come together through stories, recipes, and the science of good food, one repertoire for many kitchens.
Top posts
Newsletters
Logo for Cooking with MARCELLA
Cooking with MARCELLA
Welcome to Cooking with Marcella, a personal journey through Marcella Hazan’s Italian recipes, one dish at a time. If you love the kind of Italian cooking that lingers in memory long after the last bite, where every ingredient matters and every dish tells a story, you’re in the right place.
I'd love you to subscribe

Recent Articles

View all
Marcella Hazan’s Crespelle alla Fiorentina
Tender Italian pancakes filled with spinach, prosciutto, Parmesan and béchamel
 • Lisa McLean
Insalata di Pomodori - Marcella Hazan's Tomato, Cucumber, Onion and Basil Salad
A perfectly balance salad of raw summer vegetables, prepared with precision and restraint.
 • Lisa McLean
Cooking Rajma Three Ways
A collaborative study on comfort, cooking methods, and the kitchens we build around them
 • Lisa McLean, Annada D. Rathi, and Harshita saxena
Rajma Chawal, Two Ways
A weekend rajma layered slowly, and a quicker version for midweek comfort
 • Lisa McLean
A Little Something Before Dinner
Celery parsley butter, Catalan tomato, avocado chickpea dip, pineapple tepache and crisp little bites for welcoming guests.
 • Lisa McLean
Marcella's Potato Gnocchi and Green Gnocchi - Recipes, Tips and Technique
Soft, yielding and beautifully simple, Marcella's Classic green gnocchi
 • Lisa McLean
Marcella Hazan’s Tomato Sauce 11: Sughi di Pomodoro
A Classic Italian tomato sauce, with a garden freshness you can taste.
 • Lisa McLean
Kidney Bean Science Corner
The science, safety and traditional wisdom of kidney beans, from resistant starch and polyphenols to rajma, soaking and slow cooking.
 • Lisa McLean
Science Corner - How to Prepare Kidney Beans Safely and Well
Soaking, boiling, pressure cooking and the science behind tender, digestible rajma
 • Lisa McLean
The Green Mango Cook Off
One Ingredient, Two Kitchens, Two Seasons of Green Mango
 • Lisa McLean and Annada D. Rathi
The Mustard Jar - Dijon-Style Mustard and Slow-Roasted Beef
A sharp, savoury mustard made from whole seeds, white wine, herbs and time.
 • Lisa McLean
Chicken Thighs, Three Ways
One batch of chilli, ginger-garlic and calamansi marinated chicken becomes steamed wombok rolls, fresh rice paper rolls and crispy Korean-style chicken…
 • Lisa McLean

Indonesian and Balinese

View all
A Balinese Feast at Home
From sambal kacang and bumbu curries to pandan–cardamom tapioca pudding
 • Lisa McLean
Aromatic Peanut Sauce at the Heart of an Indonesian Feast
How a little planning, a weekend market haul, and a richly layered peanut sauce create an unhurried banquet for friends.
 • Lisa McLean
Black Sesame Sambal Rendang
Beef short ribs, preserved lemon, and an aromatic cartouche of pandan and galangal
 • Lisa McLean
Bumbu Vegetables: Indonesian Spice Alchemy
Aromatic, Vibrant, and Nourishing, how Indonesia’s Bumbu Spice Blends Transform Everyday Vegetables into Delicious Dishes
 • Lisa McLean
Balinese Seafood Feast
From Ocean to Table: Celebrating Balinese Seafood Recipes
 • Lisa McLean
Balinese Seafood - Bumbu Spice
Learn how to use the Balinese Bumbu spice blend to cook seafood
 • Lisa McLean
A Balinese Seafood Banquet
A week of Balinese Seafood recipes
 • Lisa McLean
Bumbu Prawn Bliss
A Balinese symphony of aromatic flavours and textures
 • Lisa McLean
Balinese Bumbu Salmon
Chilli tomato sambal and Balinese Sambal Matah
 • Lisa McLean
Mango Bumbu Sambal
Anointed with Infused curry leaf and fenugreek oil
 • Lisa McLean
Bumbu - the Secret to Balinese Cuisine
A step by step guide to understanding and creating Bumbu
 • Lisa McLean
Balinese Bumbu Spice Blend
One Aromatic Spice Blend, 20 yummy dishes
 • Lisa McLean

Mediterranean

View all
How to Cook Salmon with Confidence
A nourishing, adaptable recipe with global marinades for everyday cooking
 • Lisa McLean
The Subtle Art of Restraint at Christmas
Simple food, careful flavour, and the calm that follows the feast
 • Lisa McLean
A Small Christmas Offering
On cooking, continuity, and noticing the world from the kitchen.
 • Lisa McLean
Easy Pissaladière for festive entertaining
A small tart of onions and anchovies, offered as Culinary Repertoire continues its quiet transformation
 • Lisa McLean
Culinary Repertoire: A New Home, and Glazed Pumpkin to Begin
Uniting my two publications and sharing a simple, seasonal dish.
 • Lisa McLean
A Tropical Grazing Table: Pineapple Conserve, Cheese Tartlets and Candied Tomatoes
A bright, savoury–sweet collection for holiday entertaining.
 • Lisa McLean
Thirty Plants a Week
Everyday Eating for a Healthy Gut
 • Lisa McLean
Mushroom, Potato and Feta Umami Pie
Inspired by Marcella Hazan’s sautéed mushrooms with cream, this deeply satisfying pie transforms simple ingredients into a layered, buttery feast.
 • Lisa McLean
Leek Rolls with a Croatian Heart
A story of leeks and lemons, of old recipes finding new shapes as one season yields to the next.
 • Lisa McLean
Quick Labneh, Curlews, and the Small Alchemies of a Tropical Kitchen
Lemons steeped in vinegar, yoghurt turned to labneh, almonds roasted in soy and curlews standing watch through the long, hot days.
 • Lisa McLean
Before the Rains: Rosemary and Renewal
From garden to kitchen, rosemary, chickpea focaccia, and small experiments in the in-between season.
 • Lisa McLean
Leek and Gorgonzola Tart inspired by Marcella Hazan
A rustic tart that brings together Italian leeks, blue cheese, and the warmth of walnuts.
 • Lisa McLean

Indian and Sri Lankan Recipes

View all
Cooking Rajma Three Ways
A collaborative study on comfort, cooking methods, and the kitchens we build around them
 • Lisa McLean, Annada D. Rathi, and Harshita saxena
The Green Mango Cook Off
One Ingredient, Two Kitchens, Two Seasons of Green Mango
 • Lisa McLean and Annada D. Rathi
Sri Lankan Afternoon Tea for Easter
An Easter gathering of savoury shortbread, sambals, small bites, and the gracious spirit of Sri Lankan hospitality.
 • Lisa McLean
Six Meals from One Pot of Legumes
A simple approach to cooking legumes that creates a week of nourishing dishes from one base.
 • Lisa McLean
Paneer and Chickpea Creamy Curry
Fresh paneer marinated in tandoori spice, folded into chickpea cream and finished with fragrant tadka
 • Lisa McLean
Kitchen Postcard : Aloo Chana Chaat
A simple chickpea and potato salad with lime, chilli oil, and curry leaves
 • Lisa McLean
Curry Night: A feast of curries from around the world
A global banquet of curries from over 20 beloved food writers
 • Lisa McLean and Annada D. Rathi
What We Make When Things Are Unsettled - Chicken Vindahloo & Curry Leaf Dukkha
Spice, curry leaves, and the work of feeding ourselves through disruption
 • Lisa McLean
A Sri Lankan Table - Rice, Curry and Balance
How rice, coconut, and spice come together in a traditional Sri Lankan meal
 • Lisa McLean
Parsley Soup and Methi Gholana Breakfast
Exploring the gentle art of breakfast soup, from Sri Lanka to your kitchen, with a bright parsley broth and an Indian Methi Gholana salad.
 • Lisa McLean
Potato and Mung Bean Usal
A homely Maharashtrian mung bean curry enriched with coconut and the smoky-sour depth of Malabar Tamarind.
 • Lisa McLean
Potato Roti and the Many Potato Breads of the World
From Irish griddles to Kerala backwaters, potatoes keep finding their way into bread.
 • Lisa McLean
Do subscribe, there is so much to learn
Culinary Repertoire

Subscribe

A place where Marcella Hazan’s teachings and global spice traditions come together through stories, recipes, and the science of good food, one repertoire for many kitchens.
AboutArchiveRecommendationsSitemap
© 2026 Lisa McLean · Privacy ∙ Terms ∙ Collection notice
Start your SubstackGet the app
Substack is the home for great culture
    This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts