Written with passion and respectful approach for recipes’ origins, Rick Stein’s India is a rare jewel of a book I highly recommend to all the fans…
I recently saw on tv a French chef preparing the relatively popular monkfish wrapped in bacon. I buy monkfish as often as I can (i.e.…
Beetroot is one of these widely available vegetables I – strangely – almost never buy. I do not hate it, but it never provokes a craving I…
Have you ever considered making your own Japanese stock (dashi)? If you like miso soup, you should try doing it at least once. Then you…
I discovered this wonderful spread in an overpriced, but otherwise average restaurant I’d certainly try to forget if it hadn’t been for quark with caramelised red onion, the highlight…
While in Japan we usually follow the same eating pattern: restaurant for lunch and izakaya for dinner. Izakaya could be described as the equivalent of a pub, but no one goes there only…
Somehow, even though lettuce is available throughout the year, I rarely have it in winter (while I can have prepare a green salad sometimes every other day in the summer!). At…
Happy New Year, my dear visitors! I hope all of you have spent wonderful festive days and that your return to active life was not too…
If most of your Christmas dishes are time-consuming or difficult, the last thing you need to complicate your life with is an elaborate dessert. Leafing through my…
If you have planned time-consuming festive meals, this quick, made in advance side-dish might be what you look for, especially since, in spite of its exotic appearance, it…