Bok choy (or pak choy) is one of the rare autumn and winter vegetables I always look forward to. As much as I love its…
After Filo Rolls with Chilli and Feta it seems strange to write once more about chilli as the protagonist, but I really couldn’t resist sharing it while I’m still…
Thanks to my dear blogging friend MJ and one of her numerous extremely tempting posts praising green chilli (or rather “chile” as they say in New Mexico), I finally embarked…
Browsing through Katerina’s inspiring Culinary Flavors and looking for meat meal ideas, I saw these gorgeous souvlaki. I thought they would be my next meal, but then I noticed the…
I must have seen this dish dozens or maybe hundreds of times in the past years but never tried making it. I haven’t had any…
On Sunday, a week ago, I felt an urgent need to preserve something and since it was too early to pickle my staple yearly batch of peppers,…
I always like being positively surprised by recipes I don’t expect much from, particularly if they are as simple as this one. You steam or…
I prepare Japanese egg custards (chawan mushi) and modify them so often, I was sure I had posted one of the versions earlier this month. Luckily, it was in March,…
Have you ever wondered what to do those with beautiful garlic heads you see in spring on farmers’ markets? Roasted garlic spread is apparently the best when…
Even if you have tasted lots of different chilli preserves, pickles, jellies or sauces, you will still be blown away by the extraordinary richness of flavours of this…