No matter what detractors of British cuisine may say, I ate well in London. So well, in fact, that I’m now working off three extra pounds. Considering that in many countries I’ve lost weight, that’s pretty high praise for English cooking. Where I ate obviously influenced how well I ate. Armed with Time Out London, London Zagat, and tips from friends and local foodies, I sought out places that would please my finicky palate. For breakfast I went to cafes such as Gail’s Bread, Ottolenghi and The Tabernacle. Located in Notting Hill and close to the flat where I had stayed, these three served up consistently good food in warm, cheery atmospheres. Since lunch was always right around the corner, I never succumbed to the full English breakfast of poached eggs, bacon, sausage, fried tomatoes, fried mushrooms, beans, toast and tea. Yet, I did love many less filling, local specialties. Currant-studded Chelsea buns, jam-slathered scones and scrambled eggs on toast with sauteed mushrooms ranked high on the list of favorites. Often I grabbed lunch on-the-go. …

This week I’ve been working in England, a country much maligned for yet also quite obsessed with its cuisine. Mention that you write about food and suddenly everyone wants to have a discussion with you. Opinions vary on what constitutes good English food. For some it’s the infusion of other cultures and cuisines that has elevated British cooking. After all, the Indian-inspired chicken tikka masala has become the national dish of England. For others it’s a nostalgia for the past, for Sunday roasts and British sweets. For many it’s the local, seasonal movement. Daily farmers’ markets thrive in London. Cheese, bread and butcher shops showcasing English-produced goods abound in the city. Stores stocked with local honeys, preserves and condiments blossom. The country is even producing its own white wines. While I can’t attest to the quality of wine, I can vouch for the deliciousness of other homegrown goods. Ask what sparked this passion for good food and you’ll get a range of responses. The end of WII rationing, which really didn’t end until the 1950’s, …

I try to live by the adage, “when in Rome . . ..” As a result, I’ve eaten a fair number of exotic and heavenly foods. I’ve also consumed more than a few odd or unpalatable things. Icelandic hakarl, or putrid shark, ranks high among these as does Vietnamese dragon fruit. Possessing hot pink skin, green spines and black-specked, white flesh, dragon fruit remains one of the flashiest edibles out there. It’s also one of the blandest that I’ve tried. Hence, seeing it touted in this week’s New York Times as the next hot food, I couldn’t help but wonder why. Granted, it’s stunning looking but . . .. A member of the cactus family, dragon fruit thrives in tropical climates. Although native to Central America, it’s cultivated throughout South America, parts of the West Indies, Southeast Asia and Florida. In Spanish it’s called pitaya. It’s also known as the strawberry pear. I can see the pear comparison. Similar to an unripe or winter pear, the whitish flesh is a tad gritty but juicy. Unlike …