As a child I always liked Christmas celebrations but only because of the presents. When it came to food, Easter was my happiest festive time. Contrary…
Raw kohlrabi sticks have been my favourite healthy snack since early childhood. As an adult I tasted cooked kolhrabi and it was so awful, losing its refreshing crunchiness…
I have written so much about this Japanese savoury custard, I don’t really know where to start… I am still under its charm and my recently…
My favourite omelette is the French-style, rugby ball-shaped fluffy one, which apparently gives a very clear idea of a professional chef’s skills. I often order it for lunch…
Spring vegetables are nowhere to be seen yet, so the only comfort one may find in the kitchen is a new exciting dish with winter ingredients that start…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…
MJ, the specialist of New Mexican cuisine and a living encyclopaedia of local chilli (called chile in New Mexico) lives far far away from me, but…
As many foreign Thai cuisine fans I am impressed by the number of ingredients used in every curry, not to mention the mystery of their combinations. I keep…
I have never managed to make a satisfactory roast photograph and this one was particularly difficult, so if I dare showing it here, there are important…
Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of…