If the kitchen were a stage, garlic would be that strong-willed actor everyone calls for, but whose presence some fear. You either love it or hate it. There’s no middle ground. Yet, the same clove that “burns” your tongue when raw and lingers on your breath for hours can transform into a buttery, sweet, and…
There are recipes that cannot be improvised, aubergine parmigiana is one of them.It requires a few extra steps — from preparing the aubergines to frying, and finally baking — but each phase contributes to building a rich, fragrant, and flavourful dish. At first glance, it might seem challenging, but in reality, there’s only one moment…
How many times have you found yourself with a bread basket containing a few slices that have become too hard to eat? If your first thought was to turn it into breadcrumbs, know that you’re only scratching the surface of a world of possibilities. Today, we’re talking about a topic close to our hearts at…
If cooking were an orchestra, the perfect soffritto would be the basso continuo: that deep, constant note that never steals the show from the soloist, but without which the entire symphony would feel empty, lacking body and soul. Celery, carrot, and onion. Three humble, almost taken-for-granted ingredients that lie in the vegetable drawer waiting for…
Crispy fried cod is one of those recipes that means tradition to me, especially on Christmas Eve. It’s truly one of those dishes that can’t be missed. But I’ll tell you the truth: I don’t just make it at Christmas. Every time I see a nice piece of salt cod at the fishmonger’s, I can’t…
Today we’re talking about acidity in cooking, a topic I’m particularly passionate about. Have you ever made a pumpkin soup or a tomato sauce, following the recipe perfectly, only to find the final result seemed… ‘flat’? Even though the salt is correct and the fats are balanced, the palate is missing that spark that makes…