Mr. Cheesecake is a brand name created by Japanese chef Koji Tamura, who has trained and worked at several Michelin Star restaurants in France and Japan. Although I have been to Tokyo numerous times, I have never had the chance of tasting this cake, partly because it can only be ordered two days (Sunday and Monday) a week.Continue reading “Recipe: Mr. Cheesecake Tokyo”
One beautiful Sunday morning last autumn, my friend Christine and I took a walk on the Aqueduto das Águas Livres in Lisbon. This was the site where Diogo Alves – Portugal’s first serial killer – supposedly robbed and killed seventy people, feigning suicide.Continue reading “Recipe: Persian Love Cake”
I picked up a bag of organic purslanes for €0.78 at the farmers market and decided to turn them into a salad.Continue reading “Recipe: Purslane Salad”
This recipe of Moelleux of Summer Fruit from David Lebovitz popped up in my Instagram feed the other day. I happened to have some local apricots and plums from my visit to Caldas da Rainha in central Portugal. So I decided to give it a try. It was super easy to make and turned out beautifully.Continue reading “Recipe: Summer Fruit (Apricot & Plum) Cake”
It’s been hectic the past couple of weeks at work. Even so, I still manged to cook these dishes:
When I worked in the East Coast, this was my favorite soup for lunch. I haven’t seen it in the Pacific Northwest nor in Ireland. For what I know it is classified as American Italian food. So when I miss the good old America, I make this soup.
According to Chinese culinary tradition, spring is the time to eat garlic chives.
Good morning sunshines!!! I hope you are safe and sounds whereever you are.
Working from home has provided me a lot of opportunities to cook my own meal. This week alone I’ve made Continue reading “Receipe of the week”
We had this tart for breakfast at Hotel Albergaria do Calvário in Évora, Portugal. It had a good nutty flavor and was not overly sweet as the other pastries we’d had in Portugal. I loved it! The hotel kindly shared their recipe with me. So here it is how to make it!