Food Emperor
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Gnocchi alla puttanesca

By On September 12, 2016

The separate anchovy sauce Normally, you’d mix anchovy into the sauce, but we’ll do a fancy version with a rich “anchovy jus” on the side. You’ll need: Whatever vegetables you have in… Read More


3xGarlic pasta

By On January 23, 2016

Garlic! Some say it has healing properties, some say they don’t like garlic but actually do they just don’t know there’s garlic in their food, others truly hate it. Most people like it… Read More


Łazanki with crispy pork

By On December 15, 2015

There are tons of stories about pasta and where it originates from. Maybe it was introduced to the Italians from the arab world, of maybe by the greeks. Or perhaps it was… Read More


Simple meat sauce (and stuff to do with it)

By On August 8, 2014

What the italians call ragù, is traditionally made from whole chunks of meat that is cooked long enough to fall apart. The meat fibers mixed with the liquids (i.e tomato sauce), turns… Read More


La pasta alla carbonara del futuro

By On July 14, 2014

A classic carbonara is simply pasta (often spaghetti) mixed with fried guanciale or pancetta, together with its fat, raw eggs and pecorino cheese. The name is derived from carbonaro, which means charcoal burner. It’s said that the… Read More


Minchia che pasta al pomodoro

By On July 2, 2014

I love all kind of food. Sitting in a restaurant, being served “molecularly cooked” creations, that took days to assemble, is an amazing experience. I like cooking on low heat, slowly, for… Read More


The perfect guacamole – and picking its avocados

By On May 1, 2014

The Azteks thought they knew a lot of things. They thought they knew that chocolate is amazing, they thought they knew that squashed avocados are wonderful, and they thought they knew the world would end… Read More