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,…
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…
It’s not really a recipe, but an idea; such an obvious one, I still wonder why I hadn’t had it many years ago. One day I…
Not so long ago putting canned tuna into a soup would have never crossed my mind. Yet, together with “scary” tofu and matured, very sour…
The abundance of chives and green onion on my balcony garden has led me once more to look for new dish ideas. As a result I found…
Most of you probably regularly eat noodles and ground meat (not necessarily together), but would you ever think of combining them in a burger patty? I certainly…
Given my growing interest and experience in Korean cooking, the gimbap – making adventure was inevitable. Especially since last year, when I saw beautiful colourful rice rolls in…
Several years ago, on Wok with Ray, I saw a dish called “torta”. Ground meat in an omelette seemed both an ingenious and appetising idea, so I…
With their unique sharp flavours, red currants count for me among the biggest stars of the summer. They are perfect in preserves, fantastic in desserts or cakes, but my favourite…