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…
I love eggs and have always considered myself an exceptionally big egg consumer until I read that the Japanese eat more than 300 eggs per…
In spite of what some of you might think the white balls you see above are not gnocchi or any other floury dumplings, but tama…
Pickles take a big space in my pantry and apart from the regular ones (like Pickled Sweet Pepper), I like experimenting with new vegetables or…
I woke up yesterday and, just after my obligatory coffee fix, all I could think of were pink radishes. As if hypnotised, I went to…
Nami’s blog (Just One Cookbook) is one of my biggest Japanese cuisine inspiration sources. If I hadn’t written about any of her recipes recently,…
I have bought some daikon (white radish) with a plan to make a Japanese daikon salad or pickles. Once julienned, the daikon reminded…
I don’t have the habit of praising factory-made sauces or condiments, but when I discovered taberu rayu, I have instantly fallen in love. This Japanese…
I don’t cook many strictly Thai dishes, but red and green curry pastes are among the ingredients I constantly keep in my fridge and use…
Last week, while preparing the Friday Far Breton post, my old recipe book reminded me I used to cook French much more often at the…