Browsing through Katerina’s inspiring Culinary Flavors and looking for meat meal ideas, I saw these gorgeous souvlaki. I thought they would be my next meal, but then I noticed the…
The weather during my first two September trips to Japan was surprisingly hot and the humidity level unusually high, especially for a European. I soon discovered the best…
I must have seen this dish dozens or maybe hundreds of times in the past years but never tried making it. I haven’t had any…
On Sunday, a week ago, I felt an urgent need to preserve something and since it was too early to pickle my staple yearly batch of peppers,…
I always like being positively surprised by recipes I don’t expect much from, particularly if they are as simple as this one. You steam or…
I prepare Japanese egg custards (chawan mushi) and modify them so often, I was sure I had posted one of the versions earlier this month. Luckily, it was in March,…
I grew up ignoring the taste of squid and clearly remember the first time I had it, as an adult. The “honey and garlic” squid…
Setting a mixture of yogurt and fruits with a reduced amount of gelatin was a breakthrough in the sweet part of my cooking. Such a tiny change allowed…
I have deep-fried whitebait and fillets many times, but doing it with a big whole fish was a new surprising experience. In spite of its unappealing look, the result was…
Have you ever wondered what to do those with beautiful garlic heads you see in spring on farmers’ markets? Roasted garlic spread is apparently the best when…