“Charles would love it!” was one of my first thoughts when I tasted this new version of kimchi. First of all, I know that Charles (my…
Rendang is one of the dishes I wrote about a long time ago when I hardly had any visitors. I have been meaning to repost…
Mapo Dofu is certainly the most famous Sichuan dish, so obviously it was the first one I have bookmarked in my Sichuan Cookery by Fuchsia…
This may sound strange for some of you, but I was brought up knowing only celeriac, the humble and ugly cousin of the beautiful celery,…
This salad has become my obsession and addiction of recent weeks. Maybe it is due to the green papaya which I have tasted here for the…
Today I have a big honour and pleasure to guest post for my friend Charles from Five Euro Food. I strongly encourage you to pay…
Every year, especially when the busiest pantry-filling season arrives, I try to limit jars-related posts in case some of you, my dear readers, become totally…
Have you ever tasted the famous Gong Bao/Kung Pao Chicken? I also thought I did before I prepared it on my own, following the instructions…
I have started to cook Sichuanese. I mean the real Sichuanese cuisine, because as soon as I opened Fuchsia Dunlop’s “Sichuan Cookery” I realised that…
I have been meaning to share this sauce with you for several months or even years. It includes only two ingredients, so I shouldn’t probably…