Did you know not only the rhizome, but also wasabi stems and leaves are edible? I learnt it several years ago in an izakaya (a…
It’s only the beginning of May, but I already face the over-abundant herb “problem” with some perennial plants. Chives, mint, parsley, thyme and tarragon have…
Polish cuisine isn’t really known abroad, but it’s usually thought to be fatty and heavy. Few people expect a variety of spices and herbs required…
The two weeks of my yearly Japanese trip felt like barely two days… but going back to the “normal” life took me much longer than…
This is my absolute number one red lentil dal and I’m particularly proud to share my enthusiasm with you because it’s my own improvisation, based…
Are you an egg lover? Do you tend to add twice – or thrice – as much onions as written in recipes? If you have…
I don’t eat jams and other sweet preserves, so my even though for most people preserving means mainly making jams, my pantry has become almost…
When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share…
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…
Before embarking on this flatbread adventure I had never tasted chapatti or even seen them in “real” life. I had read about them, seen on blogs and…