No matter if we have guests or not, fat liver (foie gras) terrine is the only item I cannot imagine my Christmas without. Undisciplined and messy cook that I…
Fat duck liver terrine was love at first bite. The first time I tasted it I was lucky to discover a superior product made by a…
Tsukune, or ground meat skewers, are the first thing I order whenever I go to an izakaya, a Japanese pub (the probability they serve it is…
What do you do with leftover roast? For many years I used to put it into salads, sandwiches or stir-fries and then one day I…
Duck confit is roughly duck’s meat cooked slowly in fat. It doesn’t sound very exciting or light, however I still have to find someone who…