Raw kohlrabi sticks have been my favourite healthy snack since early childhood. As an adult I tasted cooked kolhrabi and it was so awful, losing its refreshing crunchiness…
I have written so much about this Japanese savoury custard, I don’t really know where to start… I am still under its charm and my recently…
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…
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…
Chawan Mushi with Chanterelles crossed to my mind a couple of days ago, when I was still half asleep, taking first sips of my morning coffee.…
This shapeless piece of tart might look quite ordinary, but it’s one of the best baked sweet treats I have made in years. Wondering what dessert might bring…
I usually start thinking about soups and thick sauces when it gets cold, but tomato-based dishes are an exception since even the best quality canned tomatoes…
Tsukune, in appearance a humble meat patty, is the first thing I order in a yakitori-serving restaurant in Japan because its taste and texture reflect the cook’s skills and/or imagination.…
Every year, when I see first chanterelles on the market, I am looking forward to baking my chanterelle and goat cheese tart, the most delicious way I can…
Given my growing interest and experience in Korean cooking, the gimbap – making adventure was inevitable. Especially since last year, when I saw beautiful colourful rice rolls in…