Raw kohlrabi sticks have been my favourite healthy snack since early childhood. As an adult I tasted cooked kolhrabi and it was so awful, losing its refreshing crunchiness…
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…
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…
As many foreign Thai cuisine fans I am impressed by the number of ingredients used in every curry, not to mention the mystery of their combinations. I keep…
I have never managed to make a satisfactory roast photograph and this one was particularly difficult, so if I dare showing it here, there are important…
Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of…
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…
In my previous post I have scared or disgusted some of you with black pudding, so now how about seasoned worms? Seriously, this is the first thing…
After all the festive food and excellent wines I have been drinking during the holiday season I found it very difficult to choose what recipe should…
I grew up without the slightest idea of what squid tasted like and when I finally had a chance to eat it, I fell in love with…