Every year, when I see first chanterelles on the market, I am looking forward to baking my chanterelle and goat cheese tart, the most delicious way I can…
Some of you might wonder why the hell anyone would want to pretend a soup is made with tripe. Actually, tripe lovers are quite a…
As you might have noticed, I have been quite lazy in the kitchen during last weeks. Due to my recent frequent trips, I don’t find…
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…
Okonomiyaki (お好み焼き ) can be translated roughly as “grill what you like” (“okonomi” means “what you like/want” and “yaki” means here “grilled”). This thick savoury…
Stir fried meat or seafood with vegetables is probably my most frequent dish category, but since ingredients change every time I cook (depending on what…
If you ask Italian friends or family how they prepare their ragù alla bolognese, everyone will give a slightly different list of ingredients, the cooking…
“Comfort food” usually means uncomplicated, nostalgic home dishes, often bringing back childhood memories. Sometimes, however, a new culinary discovery feels instantly homely and comforting, almost…
I should probably call this recipe “THE Mushroom Soup” because this is the only mushroom soup I have ever made and my all-time favourite, in…
If you have read this post about Shirataki, or Konnyaku noodles, you probably remember what konnyaku is. As a reminder, it’s a Japanese plant also…