I have good memories of this salad. My grandmother (on the right, with me on her lap) prepared it during…
Wrapped fish, baked on a coal fire Archaeologists and archaeobotanists are experts in reconstructing cooking methods and ingredients that were…
A pescetarian alternative for ragoût with meat Recently I have published the recipe for vol-au-vent with ragoût of chicken meat.…
Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells…
It is time to change that! In February 2016 I organized a cookery course for the first time in nearly…
Straight to the recipe Russian pastry from the classic French cuisine Coulibiac or coulbac is a traditional Russian pie that…
The Dutch are famous for eating 'Dutch new' or 'matjes' herring, which is essentially still raw. Tourists stare with fascinated…
Straight to the recipe Pork pies with Stilton cheese Not so many decades ago, English cuisine stood for bland taste:…
Straight to the recipe A lot of work, but also a lot of fun The previous historical recipe on Coquinaria…
Straight to the recipe From the Oorlogs-kookboek ('War-cookbook') from 1918 This is a Dutch recipe from World War I, also known…