If I knew someone who is afraid of opulent, complex, hot flavours, this is the dish I would probably serve to introduce her or him…
I am always drawn to poetic dish names, so rare in European cuisines. Doesn’t Wind in the Pines (Toriniku Matsukaze-yaki, 鶏肉松風焼き) sound incomparably better than Chicken…
Black Pudding Potato Cakes recently posted by Mr. Three-Cookies (from Three Cookies blog) inspired me to try something new with my beloved black pudding. Looking…
Kimchi (Korean fermented spicy vegetables) is known by us, foreigners, almost exclusively in its raw form, served as a cold side dish. Its use in…
January is maybe not the most exciting month to fill one’s pantry with jams, pickles and other preserves, but there is certainly still some work to…
I have never made a single wonton dumpling, yet I have already used three packages of wonton skins in last couple of months. First, I…
Drying fruits, vegetables and mushrooms is not only a way of preserving them. First of all, they have a different use in the kitchen and…
If sometimes you don’t feel like spending hours in the kitchen, but are in urgent need of easy sweet snacks, you might be interested in…
Hungarians and Koreans have at least one thing in common: a huge passion for chili pepper. In spite of such an important link I don’t…
If you don’t know okonomiyaki yet (I have written about it here and here), I will repeat what I have said in one of my…