I don’t eat jams and other sweet preserves, so my even though for most people preserving means mainly making jams, my pantry has become almost…
This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it…
No matter if we have guests or not, fat liver (foie gras) terrine is the only item I cannot imagine my Christmas without. Undisciplined and messy cook that I…
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…
In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…
A plate of raw spring rolls is one of the most cooling, heatwave-adapted meal I can think of, so I make tons of them every…
Recently I have been leafing through my old recipe notebook I had used for long years before the existence of this blog. I was surprised – and even…
Some dishes suffer from even the tiniest modification, but sometimes what seems a daring crazy fusion idea proves one of the most natural harmony of flavours and…
If your only idea of a perfect sweet treat is a thick slice of a rich, frosted cake, then you might not appreciate this post. If, however,…
I don’t know if you have the habit of eating cooked warm cucumber, but for me, even after a year, it’s still an astonishing discovery.…