The delicious recipe for the famous Algerian hazelnut spread! Chocolate-hazelnut spread has become a staple treat around the world, and Algeria is no exception, with its own local creations. Among the most famous is El Mordjene, a hazelnut spread from the Cebon brand that has won over sweet-toothed fans. I […]
France’s lightest melted cheese, made with aged metton and a little butter. Cancoillotte is one of those dishes everyone knows in Franche-Comté and almost no one knows elsewhere. It’s a melted cheese that’s loose, slightly tangy, and perfect spread on bread or spooned hot over potatoes. At just 120 kcal […]
A delicious rillettes recipe inspired by the flavors of Northern China Today, I’m sharing a truly original recipe. To me, it’s one of the best examples of Chinese-French culinary fusion… with a little Mexican influence too, but I’ll get to that later in the article. Chinese… rillettes? That’s right! First […]
Origins of Tjap Tjoy Tjap Tjoy is a fascinating variation on the famous Chinese dish Chop Suey, a dish that has captured the imagination of food lovers around the world. Although Chop Suey is widely recognized as a Chinese-American dish, Tjap Tjoy has carved out an identity of its own, […]
This hugely popular Thai dish goes by many names: Pad Gra Prow, Pad Ga Pao, and more. “Pad Gra Prow” is phonetically the closest spelling, but it seems to be the least common one, since many Thai speakers would misread it at first glance ! Whatever you call it, all of […]
The classic Korean beef rib soup, slowly simmered into a clear, golden, deeply flavorful broth. A steaming bowl arrives trailing wisps of vapor. The broth is golden, almost transparent, and the meaty ribs give way under the chopsticks. It smells of long-simmered bones and sweet radish. Served piping hot, this […]
A Japanese summer rice dish in which sweet corn and its cob perfume the entire pot, with no butter or stock. It’s hot, corn is at peak sweetness, and it’s the perfect time to add it to rice. tōmorokoshi gohan smells like buttered corn on the cob even though there […]
A specialty from Kagoshima: Japanese rice cooked with cubes of floury sweet potato, finished simply with a pinch of salt and black sesame. The evenings are turning cooler, and a bowl of still-steaming rice, studded with golden cubes of sweet potato, is enough to warm the whole table. The aroma […]
A rice paper roll filled with shrimp and pork, grilled over charcoal and served with a thick peanut-tamarind sauce. Smoke curls up from a brazier on the street corner, and the smell of grilled rice paper stops you in your tracks. A piping-hot roll is lifted from the skewer, wrapped […]
A Korean bar classic : sweet corn blanketed with stretchy mozzarella, served bubbling in a hot skillet. A black skillet lands on the table sizzling; sweet corn kernels glisten with mayonnaise and butter, and a layer of golden mozzarella pulls into long strands the moment you dip in your chopsticks. Korean […]
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