Black Pudding Potato Cakes recently posted by Mr. Three-Cookies (from Three Cookies blog) inspired me to try something new with my beloved black pudding. Looking…
Kimchi (Korean fermented spicy vegetables) is known by us, foreigners, almost exclusively in its raw form, served as a cold side dish. Its use in…
Hungarians and Koreans have at least one thing in common: a huge passion for chili pepper. In spite of such an important link I don’t…
Surprisingly, this stew doesn’t come from Brittany, but from Poland and is actually unheard of in the region its name bears (Cassoulet is the only…
When I try to explain, for the hundredth time, that sushi is not the daily fare of the huge majority of the Japanese and that…
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…
Like many Europeans, I used to be convinced that quick stir-frying was the only Chinese cooking method. I still remember how surprised I was when…
Fried rice is the most extraordinary leftover meal I can imagine. It’s easy, quick, versatile and it often tastes better than the meal for which…
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…
I have an extremely kind friend, who regularly visits her family in Hungary and who brings me local delicacies, such as sausages, hot sauces and……