Véres hurka, morcilla, kaszanka, Blutwurst, boudin noir… Black pudding, aka blood sausage or blood pudding (thank you Kelly and Mr. Three-Cookies!), exists in most European…
This simple, but surprising way to prepare scallops is another palatable – but maybe not visually appealing – discovery I owe to the Japanese Cooking. A…
A couple of days ago, when I started to get bored with the umpteenth jar of Apple Sauce, I decided to look for a new…
I have just spent another weekend making King of the Pippins Sauce (they have finally appeared on my market) and preserving green tomatoes, which will…
I have been meaning to post this recipe a long time ago, but no matter what I did this dish always looked unappetising. Finally I…
If you have read this post about Shirataki, or Konnyaku noodles, you probably remember what konnyaku is. As a reminder, it’s a Japanese plant also…
October seems to be the best moment to look for (or ask for) green tomatoes, at least on my market. I don’t talk about the…
Last week, observing Charles’ numerous adventures with quince, I realised I had almost forgotten to talk about my last year’s quince-infused vodka, which, after a year’s…
Before spotting it on the Humble Bean blog, I have never heard of “shoyu chicken” and would have never guessed it was a Hawaiian dish,…
As a child I hated layered, butter-cream, traditional birthday cakes. I suffered whenever I went to other children’s parties and were given a huge slice…