I don’t cook it often, but am probably one of the rare Western carnivores who sincerely likes tofu. Maybe because I have never thought about…
Will you be surprised if I say this salad is not hot? In spite of being obviously full of red chilli powder, it can be…
I was taking my Saturday morning coffee in bed (alright, I will be honest: it was closer to midday, but it was my wake up…
Bibimbap (literally “mixed rice”) is one of the most famous Korean dishes and – if you get rid of the “authenticity” complex – it can…
A very kind friend has recently offered me Our Korean Kitchen, a beautifully illustrated home cookery book written by Jordan Bourke and Rejina Pyo, an Irish-Korean…
This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it…
I love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the…
I recently saw on tv a French chef preparing the relatively popular monkfish wrapped in bacon. I buy monkfish as often as I can (i.e.…
Just like every year when I go on my Japan holidays, I promised myself to keep on blogging from my hotel room and… once more somehow…
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,…