I love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the…
This year I succeeded to grow my beloved shiso (perilla) from seeds for the first time. After several years of total failure, in spite of…
After a particularly cold spring, we’re having impossibly hot days (28°C at 9 pm is not my favourite weather in the city…), so my body and mind…
Dill has been growing like crazy on my balcony, so use it now several times a week. Luckily, it’s one of my favourite herbs, so I cannot complain. Patties were…
Written with passion and respectful approach for recipes’ origins, Rick Stein’s India is a rare jewel of a book I highly recommend to all the fans…
I grew up ignoring the taste of squid and clearly remember the first time I had it, as an adult. The “honey and garlic” squid…
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…
As you might have noticed, I have a soft spot for filo… I have been experimenting constantly with this delicate Greek pastry, especially with roll-shaped…
Pork with prunes is such an international dish, I felt a bit uneasy writing about it (UPDATE: it SEEMED to me very international, but luckily…