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Persian Pistachio Soup: A Bowl of Beauty
As has been often remarked on this blog, I get easily exited. I can be enthusiastic about almost anything, from ancient Mesopotamia to a specific tone of red lipstick, from fiscal policy to biathlon. Among other things, I’m a big fan of food: making it, eati..
Shakshuka-Inspired Vegetable Sauce with Eggs
I’m about five years behind the trend with shakshuka: as I’m generally not the biggest fan of tomato-based sauces, it never really spoke to me. However, with my newfound enthusiasm for meat-free dishes I decided to give it a go recently and turns out I reall..
A Change of Appetite
This title is stolen from Diana Henry, because no matter how hard I tried, I could come up with nothing that better reflected how I feel about eating right now. It has not been a very sudden thing, my way of eating has evolved immensely since I was that Sovi..
Three New Cookbooks for Autumn
Yesterday, I made rabbit in cider with celery, carrots and tarragon. It’s a sure sign that I have mentally switched to autumn. It is unclear how much cooking (by me) will take place in the coming months, as the work schedule will be tight. It’s certain, howe..
3 Lunch/Dinner Ideas for When You’re Alone
Because I tend to be quite extroverted in the company of others, people are often surprised that I like to be alone. In fact I desperately need to be alone, to recharge and recover, and I love it. I’m not necessarily very good at it, though, as I shed all tr..
Mulberries and Rose Water: Desserts for Summer
Last week was the first properly hot week of the year in Brussels. Some days felt like August, with a relentless sun above, dry grass below and a certain languor that is only possible when it’s very warm. The weather always has an immediate impact on what I ..
Wild Asparagus
I am a huge fan of asparagus. In May, I could eat fresh asparagus (both green and white), new potatoes and butter on most days and be very happy (OK, maybe I would need some bacon, too). You know what’s even better than the good old asparagus, though? Wild a..
The Humble Vegetable Project: Spicy Beetroot Yogurt
I love elaborate dishes – as you may have guessed from this post, for example – but elaborate dishes are a bit like statement gowns: you love them, you admire them, you may even wear them quite often, but for most of us, they aren’t an option for everyday. M..
Black Garlic & Violet Sugar: 9 Things for More Exciting Food
I’ve been wanting to post this list for days, but work, a persistent head cold, the absence of light and general too-much-to-do-ness have conspired against me. I’m sorry for being behind my posting schedule, even if you don’t mind – it’s very annoying when l..
Slow Roasted Fennel with Butter, Brown Sugar and Orange
It’s been a while since I did a food post: not because I don’t cook, but because of the issue with the pictures. I’ve complained about it before – I don’t make things especially for the blog, so it’ll either be too dark to take photos once I’m done or there ..