When I saw the Peach Margarita on the Rufus’ Food and Spirits Guide, an incredibly rich source of original food and drink recipes, I knew…
The first time I saw a photo of nanban-zuke on Hiroyuki’s Blog on Japanese Cooking I instantly felt I would love it. It was original,…
ANZAC stands for “Australian and New Zealand Army Corps”, created during the World War I and the biscuits bearing this name were created at…
What you see above is my very first udon soup and the unorthodox toppings have only one explanation: I wanted to prepare a ramen soup*.…
Spices can make miracles and a mixture of Indian spices can transform an ordinary vegetable into a highly palatable side-dish, a cheap meat cut into…
Ratatouille is a French vegetable ragoût from Provence region (originally from Nice). Its name comes from “ratatohla”, a word in Occitan language, still spoken…
Together with vinegared herring, lightly cured herring plays a big role in Northern European, German and Slavic countries and is also often associated with the…
The Apricot Gin recipe I posted two weeks ago led to very interesting discussions about home liquor making with Charles from 5 Euro Food. They…
After Shira-ae dressing and Potato Teriyaki Pork Rolls, Chicken Karaage is another fantastic recipe I found on Nami’s blog (Just One Cookbook). In fact, I…
Before seeing this dish on Hiroyuki’s Blog on Japanese Cooking I had never heard of a raw onion – based salad and had not imagined…