Blanched okra, chilled in a light dashi, then served with a little broth and a scattering of bonito flakes. Summer clings to the skin, the appetite lags, and yet this little bowl of chilled okra disappears in three bites. The ice-cold dashi hits first, seasoned just enough, then the pod […]
Blanched spinach coated in a ground white sesame sauce that’s sweet-savory and delicately nutty. A small bowl of glossy spinach, barely warm, and the sesame already takes center stage. The ground white sesame sauce coats each leaf, mellow and lightly sweet, with a toasted nuttiness that keeps you coming back […]
Betanzos-style Galician tortilla : potato, egg, olive oil, and salt, with no onion and a deliberately runny center. Cut through the golden surface and the center spills open : a glossy stream scented with olive oil, flowing across the plate before the first bite. In Betanzos, Galicia, that is exactly what a […]
A raw, ice-cold Andalusian soup : very ripe tomatoes, peppers, cucumber, and stale bread, blended then passed through a chinois. It’s too hot to cook, your appetite has vanished, and yet a well-chilled glass of gazpacho goes down in one gulp. Ripe tomato comes first, round and sweet, then Sherry vinegar […]
Crispy patatas bravas topped with a silky paprika-and-garlic brava sauce, just like in the bars of Madrid. The plate lands on the counter, the red sauce still warm on top, with a caña on the side. You spear a piece with a toothpick : the edges crackle, the center is creamy […]
An authentic, refreshingly cold hiyayakko: silken tofu topped with ginger and scallions, finished with kombu-infused soy sauce. It’s hot, your appetite is fading, and yet a simple block of well-chilled tofu vanishes in just a few bites. Hiyayakko is all about contrast: the silky coolness of the tofu, the bite […]
A crisp yet tender Korean pancake packed with seafood and scallions, served piping hot with a tangy soy-vinegar sauce. The sound of rain starts in the skillet before it ever reaches the window: the oil crackles, the batter quivers, the scallions soften and release a fresh, mellow, almost sweet aroma. […]
Lotus root (yeon-geun) is widely used in Korean cooking and across many other Asian cuisines. This sweet, soy-braised dish is one of Korea’s most popular ways to prepare yeongeun. It definitely deserves a spot on your list of go-to side dishes, because it is absolutely delicious! As I mentioned in […]
A delicious enoki mushroom fritter recipe to share over drinks with friends Fried enoki mushrooms? Fried enoki mushrooms? Absolutely! Picture delicate little enoki mushrooms transformed into a crisp appetizer or snack, best enjoyed with a dipping sauce. In Thailand, you can find them just about everywhere at night markets. These […]
Delicious paratha, just like in India The ghee sizzles on the cast-iron tawa. The dough puffs up, freckles with small light-brown spots called chitthi, then lets a little steam escape from its crisp edges. The aroma of toasted wheat fills the room. In the potato-stuffed version, amchoor brings a clean […]
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