It’s only the beginning of May, but I already face the over-abundant herb “problem” with some perennial plants. Chives, mint, parsley, thyme and tarragon have…
You might have noticed I rarely write about sweets. It’s not because I avoid sugar (my will wouldn’t be strong enough anyway!), but simply because…
When I was a teenager this simple salad was all the rage. I guess its popularity was first of all due to the new vegetable:…
Fresh corn is the only vegetable I used to eat always in the same way: whole cobs, grilled or boiled, then salted and smothered with…
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…
When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share…
Wild garlic season is short, so I make sure I buy it every week while it lasts. Last Saturday, the nice lady who keeps my favourite goat…
I’ve always loved fresh goat cheese, but it has really become my daily fare since I met a lovely young woman selling her organic goat cheese at…
If you like Japanese soba noodles and don’t mind a typical coarse texture of certain grains, you might be tempted to test this combination of buckwheat and…
I love razor clams for their delicate taste, still recognisable in the presence of strong seasoning, and, most of all, for their texture: soft, but slightly al dente.…