Doubtless you’ve been breathlessly keeping up with every update to Meghan Markle and Prince Harry’s relationship this week. But one thing you might have missed in the lightning-quick developments in the pair’s romance is that Markle is something of a royal in her own right. A food royal, anyway. Or perhaps an impresario, at the very least.
See, the Suits star has this website, The Tig (named for the Americanized shorthand of the Italian wine Tignanello), and a rather sizable chunk of the site is devoted to conversations with chefs, recipes and food pictures. It’s quite lovely, though it does considerably raise the bar for Markle and Harry’s nights in. (Seamless isn’t going to cut it when your site has interviewed L.A. chef Steve Sampson about his seared octopus.) Below are some of our favorite recipes from the site.
Spaghetti alla Chitarra
From The Tig: “Pasta that transports you to a sunny terrace in Positano, ivy dancing through the wire legs of the table, the lilt of laughter carrying over the slushing sounds of the sea. Where the air smells of bergamot & sunshine, and the world swells around you in a wave of long and lyrical ‘zaaa’s’ and the ring of glasses clinking.”
Onion Pizzetti with Sage and Goat Cheese
From The Tig: “Our friends at Copenhagen’s coolest blog, Chri Chri, have given The Tig a taste of Scandinavian food with this salty, sweet, and simply delicious recipe.”
Matzoh Ball Soup
From The Tig: “The comfort of warm silken broth, of mild onion flavor, and fluffy yet textured matzo balls lapping in a full bowl of feel-good soup.”
From The Tig: “The taco culture of LA is one of the things I miss most when I’m not in my hometown, so when given the chance to recreate those feel good flavors, I jump up on it.”
Salt Cod Fritters
From The Tig: “Perfect exterior crunch enveloping a moist cloud of salted cod with just the slightest back kick from the scotch bonnet pepper, served piping hot, and washed down with a glass of wine.”
From The Tig: “Crafted by Ruth Reichl– food editor, esteemed restaurant critic at both the Los Angeles and New York Times newspapers, and former editor of every foodie’s favorite, Gourmet magazine.”
Grilled Romaine and Shrimp Salad
From The Tig: “Placing crisp hearts of romaine on the grill brings out the subtle sweetness and flavor of the veg, but also works as a bed to top it up like a handheld salad.”