Cooking

Stuffed tomatoes

Simple meat sauce (and stuff to do with it)

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 into a batter like meat sa...
Pizza with fresh basil leaves

The only pizza recipe you need

The romans used to eat a dish called placenta, a flat bread with cheese and honey on top, flavored with bay leaves. Much like some varieties of the Indian naan bread. Today, pizza is eaten all around the world,...
Classical French onion pissaladière

The delicious French pissaladière

Pissaladière, or pissaladiera in Nissart (the dialect from Nice, in the South East of France) is a variation of the pizza that doesn't include tomatoes. Or the Italian pizza is a variation of the French pissala...
Italian panettone with coffee

Italian panettone

An Italian panettone is basically an egg sponge cake, leavened with spontaneous sourdough, and flavored with an assortment of chopped up candied fruits, raisins and zest from citrus fruit. Making a panettone ca...
Pasta alla carbonara with cream and crispy bacon

A futuristic pasta alla carbonara

A classic carbonara is simply pasta 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. I read that the ...
pasta with tomato sauce

Minchia che pasta al pomodoro

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 several days, getting...
Cherry chocolate pancakes with mascarpone and maple syrup

Cherry Chocolate Pancakes

Pancake. A cake in a pan. So simple, yet the lingual confusion is always there. I once had breakfast with a French woman. She wanted pancakes, and because I'm born and raised in Sweden, I made thin ones. That's...
peanut butter and raisins on celery sticks

Artisanal ants on a stick

Today, I'm feeling pretentious. So I'm offering you my well researched recipe for artisanal ants on a stick, also calle ants on a log.If pretentious means that something is marked by an unwarranted claim to imp...
Red beet starter dish with double goat cheese

Red beet double goat

There is an amazing ingredient that we should all use more often. Cooking with it often results in red chopping boards and red fingers, and if you're not careful, you'll have a really bad time trying to get the...
serving the crispy chicken with broccoli and tomato sauce

Pringles Coated Chicken Nuggets

First of all, why Pringles chicken and not any potato chips chicken? Because Pringles only have about 42% potato content. The rest is wheat starch and various flours (potato, corn, and rice) mixed with vegetabl...