may the taste be with you
Anyone who reads this blog regularly will already know: we love to describe cooking with eggs in great detail, because there’s hardly a more versatile ingredient. We’ve already posted articles on fried eggs, poached eggs, scrambled eggs, boiled eggs and…
Pan-fried veal cutlets with ham and sage – a classic of Roman cuisine. When preparing this dish, we follow a recipe from the famous cookbook *Il cucchiaio d’argento* (The Silver Spoon). It dates from the mid-20th century, although the dish…
Anyone looking for the oldest dishes in Europe that are still eaten today will eventually come across the Ritschert. Archaeological finds in Austria show that people there were already familiar with a dish made from barley grains, pulses and salted…
Gombaleves is one of those everyday dishes that are hardly known abroad, even though they are a staple of Hungarian cuisine. Unlike goulash or paprikás, this mushroom soup is not a signature dish, but a genuine family meal – vegetarian,…
Hambagu (ハンバーグ) is part of yōshoku – Western-style cuisine, or more specifically, Japanese adaptations of Western dishes that emerged from the Meiji period (1868–1912) onwards, when Japan opened up to foreign culture and cuisine after centuries of isolation. The name…
Adobo is regarded as the Philippines’ unofficial national dish – a remarkable consensus in a country with over 7,000 islands and just as many regional culinary traditions. The name derives from Spanish (‘adobar’, to marinate, to season), but the underlying…
This is one of our favourite salads; it also makes an excellent lunch – light and nutritious. What’s more, it’s ideal for a picnic or for taking with you, as it keeps well for a long time. Everyone can adapt…
Simply the story behind this little triangular sandwich without its crust is worth telling, and it is now turning 100. What is now a common sight in Italian bars today was not invented in Venice – where the tramezzino is…
Whilst travelling through Laos – a country we highly recommend visiting – we came across curries known as ‘Susi’ about 100 km south of the Chinese border. We didn’t see them anywhere else in the country, though that may simply…
Anyone wanting to make good vegan burger patties from scratch faces three challenges: flavour, texture and binding. The latter, in particular, is a problem if you want to avoid using eggs. Other binding agents, such as oatmeal, affect the bite,…
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