Blog Post & Recipe: The new vegetarian: Ricotta tart
Think of this as a savoury baked cheesecake, only not as rich. It is brilliantly light, in fact, and would make a wholesome lunch with a leafy salad.
Blog Post & Recipe: Homemade Ketchup and French Fries
I settled on a recipe by Hugh Fearnley-Whittingstall. He's the mastermind behind Britain's River Cottage, a series of TV shows and books. His enthusiasm for ketchup is infectious.
Blog Post & Recipe: The Nasty Bits: Dashi-Simmered Eel
In Shanghai, eel and pork are common combinations in a red-braised dish. I prefer to use dashi in place of water and sake in place of Chinese rice wine. Perhaps it's all the umami from the kelp in the stock, but a Chinese red braise never quite tastes as savory to me as that made with dashi.
Dashi-Simmered Eel and Pork
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