Can you call any cooking task a bother? I’ve been thinking about it, but I can’t. Not even when involves a lot of garlic and dirty hands. Simply because roasting garlic is easy and provides you with a great condiment with lots of possibilities to use.
A zucchini with an identity crisis
Classic dishes are hard to call your own. But I’ve never seen anyone serving the classic Italian Pasta Carbonara in a zucchini like i did, so maybe this time it’s acceptable to do so.
Happiness at the Chinese supermarket
Where I lived before I moved to California, I was devoid from exciting new vegetables. In the big Chinese supermarket on my block I found two and made this Lemongrass flavored rice with edamame and pea shoots & grilled king oyster mushrooms.
Screwing up your juice
About how I ended up my Sunday morning holding a screwgun in a dirty kitchen. A long story, but short recipe for home made Apple Juice with rhubarb.
A salvation for lacking cooking creativity
As experienced as a cook I am, every now and then I suffer from a lack of cooking creativity. One of my rescues is this Pasta with spinach and any soft cheese.
Cooking by color: red
It felt a bit like ‘cooking by color’, when I got inspired by red beets and onions laying closely together. They ended up even more united, in this Millet salad with beets, roasted red onion, feta cheese and serrano ham.
A little bit of Italy at home
In Italy I drank a peculiar soft drink. Now I can make it myself: Sparkling basil soft drink!
Starring at the Farmers Market
At the Farmers Market I got seduced! By bright yellow beans. I gave them the starring role in a refreshing Yellow bean salad with feta.
Although there is not much to read here yet, it will be in the future (update: here’s the ever growing overview of all my published recipes!). You can keep updates of my blog in various ways.