Some of you might remember how enthusiastic I was to discover Rick Stein’s India, bought after seeing his fascinating culinary tv series set in India. Apart from opening…
Sweet and hot pepper season will soon be over (at least in this part of the world), so make sure you don’t miss last moments…
August is the only time in the whole year where I am lucky to find shiso at my farmers’ market and I always find myself with…
Even if you have tasted lots of different chilli preserves, pickles, jellies or sauces, you will still be blown away by the extraordinary richness of flavours of this…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…
MJ, the specialist of New Mexican cuisine and a living encyclopaedia of local chilli (called chile in New Mexico) lives far far away from me, but…
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…
If – as I have heard several times – you also think that dried chillies can easily replace fresh ones, you would certainly change your mind after tasting this…
A big affection for chilli peppers combined with preserving addicition leads me every year to new experiments. Chillies rarely disappoint me and this previous summer’s discovery is no…
I am a lazy cook. If I prepare something regularly, you can be sure that at a certain point I will try to simplify the…