Preserved lemons
Middle Eastern and North African cuisine uses preserved or pickled lemons abundantly. The flavor sensation is like a lemon perfume. You may well know how [...]
Pickled ginger (gari)
Japanese cooks use pickled ginger often. It is an excellent condiment to clear the taste in between bites of sushi for example. Mackerel based battera [...]
Mushroom soup with a hint of truffle
Mushroom soup is easy to make. Widely available button mushrooms provide a bit of a bland taste, though. Here we use fresh crimini and oyster [...]
Cantonese fried rice
Cantonese fried rice provides an easy way to use up rice, meat, seafood and vegetable leftovers. However for the home cook there is one major [...]
