There’s one ingredient that is so archetypal for Japanese cuisine that you just can’t live without it – for many reasons. I am talking about dashi, a rich, smoky broth made of seaweed and bonito flakes that builds the base for many Japanese udon noodle dishes and many others. See it as a basic staple […]Read more "Mastering Dashi Broth"
There are a few classic dishes around that I could eat every day. Maybe not all of them are the healthiest options, but they are certainly so good there’s almost a daily craving. Most of these recipes I do over and over again I have posted on this blog. And at the very heart of […]Read more "The one and only Beef Stroganoff"
Baking pizza is one of my favorite pastimes, and that is specifically because it is so very hard to get real Italian pizza with its authentic pizza taste outside of Italy. In the US, pizzas are usually overloaded with cheese, sausages and other fatty crap. In Europe, pizzas are made by anyone who looks Italian […]Read more "The Only Pizza Recipe you’ll ever need"
I want to give here an account of one of my favourite Italian pasta recipes. Actually, it is the most exquisite pasta recipe I have. It will amaze your tastebuds. Cook this for your friends or loved one, and they will think you’re a five-michelin-star chef. The recipe I’m talking about is Pasta with italian […]Read more "Truffle Tagliolini"
It is a common myth that it’s next to impossible to make a good pizza in your home oven. There are hundreds of recipes on the net that come close, but eventually you give up and decide to buy the pizza elsewhere. The crust doesn’t become as crunchy as you would like, and the bottom […]Read more "How to bake perfect pizza at home"
A few months ago I went into our local book store and saw an interesting cookbook of one of my favorite chefs, Ferran Adriá. It was a book about home cooking, and it is called The Family Meal: Home cooking with Ferran Adriá. Being a lover of good old Caesar Salad, I was glad to […]Read more "Ferran Adriá’s Caesar Salad"
My first experiences in baking began a few months ago, when I bought my first edition of Flour Water Salt Yeast by Ken Forkish. Driven by the desire to eat real Italian-style country bread that was nowhere available in my country I was desperately looking for a solution. And the only solution to me was […]Read more "How to Bake Country Bread"