Maki sushi, even though quite frequent on my table, tend to disappear before I even think about taking a photograph. They are quick, versatile, easy to experiment with and,…
While we all keep on saying taste preferences change with age, I think that, most of all, they broaden. The funny thing is that sometimes…
Monkfish is one of my favourite fish species. Its cheeks and “tail” lend, both firmly fleshed, themselves to various cooking methods. I usually prepare both…
I don’t know if you have the habit of eating cooked warm cucumber, but for me, even after a year, it’s still an astonishing discovery.…
In recent years I have been experimenting with green asparagus so often, I have almost forgotten the old monotony of “side-dishy” spears topped with sauce.…
Last week I bought my first bunch of this year’s asparagus. All the way back home I kept wondering what dish will be the best…
Whoever invented canned peaches, was a genius. Unlike pineapple or litchi, I never see them as poorer – and sickly sweet – cousins of fresh…
Spring is still at its earliest shy stages here, but I already start dreaming of light refreshing desserts and those flavoured with matcha instantly come…
Ramen (the famous Japanese huge bowl of noodles and toppings in a stock) is such a particularly filling dish, I gradually got used to cutting…
I rarely bake (at least compared to most bloggers I follow), mainly because, no matter which season of the year, I crave usually light creams,…