Recipe: Miso Soup
I first started making my own miso soup a few years ago, and am probably not making it in an authentic Asian style, but the recipe that follows is delicious and is my own.
Article & Recipes: In praise of the braise
The magic of braising is twofold.
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Recipe: Carnitas
Recipe: Orange and green-olive braised chicken
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Article & Recipes: Swedish Ambassador
"You should always keep sharp knives and tidy kitchens," [chef Anna Mosesson] regales her audience, explaining that you are more likely to cut yourself with a dull knife than a sharp one. "And it will be a nasty cut," she says. Then she proceeds to julienne the leeks.
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Wallenbergers
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N.b. I'm adding a 'european' tag.
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