I don’t know if a can of chipotles adobados/en adobo (smoked chillies in adobo sauce) is used by serious Mexican cooks, but it’s probably the…
I am very proud to share with you my first improvised Thai curry paste! Since I started to cook from Thai Food by David Thompson, making…
I’ll never forget the moment I realised (watching Myna Street Food Youtube channel) the existence of delicious, creamy Indian curries with no trace of cream…
Leafing once more through Gran Cocina Latina by Maricel Presilla, an extraordinary cookbook I was offered by a very kind friend, I stumbled upon…
Does an omelette soaked in spicy tomato sauce speak to you? It certainly did to me! When I found it while looking for Indian egg…
If you think these pickles look and sound familiar, you are right: this is exactly the same recipe I posted seven months ago. I didn’t…
I don’t eat jams and other sweet preserves, so my even though for most people preserving means mainly making jams, my pantry has become almost…
If green asparagus can perfectly face the flavours and heat of an Indian curry, why not test it with Thai one? Leafing through David Thompson’s Thai Food I…
Some people say asparagus is extremely delicate, should be barely seasoned and treated with caution when it comes to spices. Don’t believe them! In this fiery,…
This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it…