Bok choy, AKA pak choi, a cabbage that does not form a head, is a popular ingredient in Asian cuisines and is already actively grown and sold in Europe. In...
Snow peas (en.: Snow Pea, Chinese pea, de.: Zuckerschote, lat.: Pisum sativum var. macrocarpum) are flat green pea pods that can be eaten raw and the whole piece. Snow peas...
Za’atar is a spice blend that is really worth trying. In my opinion, it’s what makes dishes truly Oriental. Za’atar is the name of the plant, the dried leaves of...
I was introduced to Scorzonera (in Austria, they call it Schwarzwurzel, i.e. Black salsify aka Spanish salsify, black vegetable-oyster plant, or serpent root) already in Austria, at a cooking class...
This is a new reading of beets, as they say 🙂 It’s a delicate, sweet cream soup with oriental notes. It’s very healthy and adds bright colors to winter! It...
Do you think a small French resort on the Atlantic coast of Arcachon has anything to do with the Poke Bowl of Hawaii? In fact, none:) But it was there,...
Customers often ask me, “What can I eat that is delicious?” “For daily meals,” I answer, “You can have various nuts, apples, pears, apricots and other not too sweet fruits,...
The classic naan is an Indian flatbread made from wheat flour, which is also popular in other Eastern countries. Today, we will make a diet version of it, also from...
This recipe for chestnut bread is quite intriguing, as it involves fermentation. While it’s not a traditional sourdough bread, it’s a simpler version where flour ferments with yogurt. I prefer...
To be exact, the term “tartare” refers to beef only. According to the classic steak tartare recipe, which you can find here, “steak tartare is a dish made from raw...
