Bok choy (or pak choy) is one of the rare autumn and winter vegetables I always look forward to. As much as I love its…
Eringi エリンギ (king trumpet, king oyster or saesongi) is my favourite Asian mushroom. I love its meaty texture, its delicate flavours and its incredible versatility. It is…
Sweet and hot pepper season will soon be over (at least in this part of the world), so make sure you don’t miss last moments…
I grew up barely knowing the taste of aubergine. Later I started to associate it with fried, extremely oily, mushy stuff I disliked. When I discovered moussaka I realised the aubergine…
After Filo Rolls with Chilli and Feta it seems strange to write once more about chilli as the protagonist, but I really couldn’t resist sharing it while I’m still…
Thanks to my dear blogging friend MJ and one of her numerous extremely tempting posts praising green chilli (or rather “chile” as they say in New Mexico), I finally embarked…
August is the only time in the whole year where I am lucky to find shiso at my farmers’ market and I always find myself with…
I did have salt-pickled aubergine in Japan several times, but I have never prepared it and, most of all, I have never suspected that salting it for ten minutes…
As you might have noticed, I am regularly drying fruits and vegetables. Thus, not only do I save slightly withered produce from the bin, but above all I…
I know what you think. I also almost never think of hot soups during the summer, but this tone is very special. First of all,…