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 always considered the addition of fruits into savoury dishes a delicate matter and approached the new combinations very cautiously. The results can be…
Nami (Just One Cookbook) posted this recipe a long long time ago and I made it shortly afterwards. I loved this aromatic sauce at once…
What you see above is my first, partly successful, attempt to prepare the famous Korean seafood pancake. I say “partly successful” because in spite of…
This is not ordinary fried rice, but a delightful example of the Japanese excellence in simplicity. Few humble ingredients, quick and easy preparation, subtle seasoning…
Miso has made me fall in love with the aubergine. For long years I used to associate the aubergine with, certainly good, but fat dripping…
Despised by many people, surimi crab sticks (or imitation crab sticks) are one of the rare processed products I regularly buy. They are the lightest…
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…
This dish is one of the main reasons why I always prepare a bigger batch of rice, making sure I will have leftovers the following…
This year I have started to grow chervil for the first time in my life. It proved one of the easiest and quickest herbs to…