Chips or French fries have a lot in common with omelette: they’re known everywhere, simple yet delicious, and seriously tough to get right. As the very best chips are deep-fried – not hot-air fried – many people are put off…
Merluza a la Gallega
Galicia – known in Galician as the Comunidade Autónoma de Galicia – is an autonomous community in the far north-west of Spain, north of Portugal. It is a very different Spain from the one many people know: damp and green,…
Cooking in Laos – An Adventure
There are few communist countries these days. Laos is one of them. The people there are poor, and many things work very differently from what we are used to. This naturally applies to the cuisine as well, which differs from…
Lo Mein
When we talk about Lo Mein, we’re not actually describing a recipe, but rather a method of preparation that has evolved differently around the world. Under the tag ‘China’, we have already introduced a range of dishes from this vast…
Wiener Saftgulasch
The Viennese Saftgulasch – what you might call a Viennese beef goulash – is something else entirely. Anyone who savours a Viennese goulash in the exceptionally beautiful city of Vienna, in one of those old pubs where time seems to…
Sriracha
Anyone buying a bottle of Sriracha today is most likely purchasing a product from one of the three largest manufacturers: Sriraja Panich and Flying Goose from Thailand, and Huy Fong Foods from California. The original – the sauce that gave…
Curtido
El Salvador is the smallest country in Central America and the only one situated entirely on the Pacific coast, with no access to the Caribbean. The people there are passionate about eating pupusas – thick, hand-shaped maize tortillas made from…
Toast Skagen
The chef and restaurateur Tore Wretman, born in Stockholm in 1916, was one of the most influential figures in 20th-century Swedish cuisine. He trained at Maxim’s in Paris, learning the techniques of French cuisine, and then, from 1945 onwards, began…
Guacamole
There are dishes that have been so thoroughly trivialised that people have all but forgotten what they’re actually supposed to be. Guacamole is one of them. What comes out of packets these days – mixed with garlic powder and other…
Roasted asparagus with miso butter
It’s asparagus season and here in Germany, asparagus is then constantly eaten all over the country – especially white asparagus, which is only available every year between the end of April and St. John’s Day on June 24. Many cook…
