Some pretend pesto (pronounced “pestu” in its home Liguria dialect), dates back as far as the ancient Rome. “Pesto genovese” (Genova is the capital of…
Canned tuna is probably the most versatile canned fish I can imagine. Contrary to sardines or anchovies, it is equally good in both hot and…
Until very recently the lemon tart was the only lemon cake I prepared (for me all the sweets containing only lemon zest don’t fall into the…
Ravioli, empanadas, gyoza, mandu… Dumplings – or pastry packages with various fillings – appear in most of the traditional cookery books in the world. Pierogi…
Cherries from the Sour Cherry Vodka are the most extraordinary by-products I have ever been left with. After the final, straining stage in my alcohol…
Delighted with the successful results of my mandarin peel vodka made with leftover peel, I decided to use up orange zest in a similar way.…
These clumsy, innocent-looking biscuits have long been the biggest culinary nightmare of my life. In short, every single attempt to reproduce these Hungarian delights called…