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…
Poulet M’chermel
Poulet M’chermel literally means ‘marinated chicken’ – ‘chermel’ is derived from the Arabic verb ‘chermal’, which refers to marinating or seasoning. The name therefore describes a method of preparation: chicken that is marinated in chermoula – the North African spice…
Soupe au pistou
Soupe au pistou isn’t a recipe. It’s a principle that goes like this: take whatever the season has to offer, cook it gently in water, and finish it off with a mortar full of basil, garlic and olive oil. The…
Scrambled eggs
Cooking with eggs is a versatile art, which is why we believe it is important to explain all the basic methods. This may sometimes seem trivial, but it is by no means so, as the (not so) simple act of…
Sauerbraten
Sauerbraten is one of the (relatively few) German dishes that can be clearly identified as belonging to this cuisine and is known internationally. Anyone who has ever eaten it when prepared properly will understand why: the most tender braised meat,…
Makheua Yao Pad Tao Jiao
We came across this dish in the historic centre of Bangkok and are keen to share it with others, as it’s a delicious example of the cuisine that has developed in Thailand through Chinese influences. Meat is a common ingredient…
