Savory

Pierogi

Pierogi with parsnip

Pierogi, or the juvenile diminutive form pierożki, are Polish dumplings of unleavened dough first boiled and then usually baked or fried. They're traditionally stuffed with a potato filling, sauerkraut, ground ...
Soba with chicken meatballs

Japanese soba with Chinese ground chicken meatballs

Saying you love asian food, is like saying you like European food. What does that even mean, right? Well, I'll tell you what it means. It means I like the ingredients that are common in many East and Southeast ...
Oven roasted chicken with Madeira sauce and vegetables

Oven roasted chicken with Madeira sauce

There are many recipes and tips on how to make the "best oven roasted chicken ever". Some of them call for brining it, dropping the chicken into a salt solution over night. This makes the meat moist and nice. I...
Bowl of bigos

Bigos – Prepare a Polish hunter’s stew at home

Bigos is the national dish of Poland, if not officially then at least the facto. It's a traditional a hunter's stew with a base of soured cabbage. Once upon a time, you'd have a pot boiling for weeks, and you k...
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...
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...