After Santorum

The unlikely ex-contender leaves a permanent mark on the GOP.

And then there was... one, and a couple others. As Rick Santorum yesterday ended his White House bid, the Republican party groaned, and sighed, in about equal measure. After a dirty, drawn out and, at times, beyond-petty primary season that began in Iowa on 3 January, Mitt Romney has now effectively sealed the nomination to take on Obama for the Presidency. With seven months until the November election we're forced to ask: are the Republicans any more united now they've "found" their man?

Santorum, out but not down

Little known before his February surge following Gingrich's falter, Rick Santorum has built a national presence beyond sharing the name of an egregious sex act. His bow-out spares Romney the embarrassment of losing any further states this late in the season, and also frees up the presumptive nominee a little cash and breathing space for the next two months while the final delegate votes trickle in.

But as wildly improbable as President Santorum ever was, the former Senator of Pennsylvania has left a number of marks on the political landscape. Not least of these has been the re-shaping of his opponent; as Jonathan Bernstein puts it, the candidate acted "as a mechanism for forcing Romney to hew to Republican orthodoxy". In his campaign suspension speech (below), Santorum notes he won more US counties than all the other Republican contenders combined. His appeal has demonstrated just how fractured - and in some quarters, extreme - conservative America is. To a significant proportion of the electorate - too large for either Romney or Obama to ignore - strong rhetoric on social issues (abortion, same-sex marriage, union of church and state) and immigration is a draw. Santorum will most likely run for statewide or national office again (see 2016?) so long as Tea Partiers and evangelicals share with him these beliefs. Before then, we should expect to hear from Santorum across commentary outlets (he's a former Fox News contributor) and as a fundraiser/advocate of conservative House and Senate candidates. This isn't the last of Rick.

The Grand Old Party in a fix

Speaking of the US media, various writers have been plotting Mitt Romney's political trajectory against that of Meg Whitman, the Republican gubernatorial candidate for California who swung to the right, dropped $150m of her own cash and burned out of the race. Eschewing his own opinions in courting the conservative Conservatives could very likely cost Romney the vote of mainstream America. Young, college educated women (a demographic that votes) are unimpressed, as Ruth Marcus writes; as are Hispanic Americans and, broadly, the middle class. Even on his own terms, though, Romney is not making gains: attacks on Obama's jobs record will neither stick voters with nor swing them round to Mitt. With his likeability stats in the doldrums, Romney will have to reinvent himself - again - between now and November.

Surrounded by his family, Rick Santorum suspends his White House bid. Photo: Getty Images

Alice Gribbin is a Teaching-Writing Fellow at the Iowa Writers' Workshop. She was formerly the editorial assistant at the New Statesman.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad