Spring vegetables are nowhere to be seen yet, so the only comfort one may find in the kitchen is a new exciting dish with winter ingredients that start…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…
MJ, the specialist of New Mexican cuisine and a living encyclopaedia of local chilli (called chile in New Mexico) lives far far away from me, but…
As many foreign Thai cuisine fans I am impressed by the number of ingredients used in every curry, not to mention the mystery of their combinations. I keep…
I have never managed to make a satisfactory roast photograph and this one was particularly difficult, so if I dare showing it here, there are important…
Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of…
It’s not really a recipe, but an idea; such an obvious one, I still wonder why I hadn’t had it many years ago. One day I…
Not so long ago putting canned tuna into a soup would have never crossed my mind. Yet, together with “scary” tofu and matured, very sour…
In my previous post I have scared or disgusted some of you with black pudding, so now how about seasoned worms? Seriously, this is the first thing…
As you might have noticed, I have a soft spot for filo… I have been experimenting constantly with this delicate Greek pastry, especially with roll-shaped…