On the French Polynesian island of Tahiti, friends and families eat Sunday lunch together. How do they prepare po’e, a traditional pudding-style dessert?
The aubergine has a bitter reputation. Yet it is a versatile fruit that can be fried, baked, stewed, steamed, or – best of all – long roasted.
The Russian summer is characterized by dacha summer houses and cold okroshka soup. What is the origin of these two cultural phenomena?
Currants – in their red and black varieties – may be tart, but are full of flavour and nutrition. They also make the perfect partner for summer ice cream.
Mint is a diverse herb that can be used in tea, sauce, and as part of the filling in a traditional Polish dumpling (or pierogi).
Pkhali – balls of wild leaves mixed with nuts and spices – are popular cuisine in Georgia, where the locals enjoy a close relationship to nature.
Tubers often end up neglected in the back of the fridge. Yet carrots, celeriac and parsley root can be roasted or boiled to inspirational effect.
Maurycy Gomulicki, an artist and mushroom foraging enthusiast, talks about mushrooms, Mexico and his furry pink storeroom.
In this edition of ‘Miracle Diet’, we look at the mirabelle plum – a juicy, yellow delight that finds its way into all sorts of liquers and sauces.
In this edition of ‘Miracle Diet’, we look at the innocent joys and guilty pleasures of scrumping.
Food isn’t simply a gustatory experience. It can also evoke associations with people and places, taking us on an emotional trip down memory lane. Original publication by Monika Kucia.
The versatility and rich flavour of mushrooms makes them an excellent cooking ingredient. It’s hardly surprising that mushroom-picking is an essential part of traditional Slavic culture. Original publication by Monika Kucia.