My fridge is littered with little containers of this and that. It's a reusable glass jar and tupperware minefield in there. First the...

I really love weeknight cooking. When I first started cooking seriously, I used to try to replicate restaurant dishes, to make fancy pr...

I know, chicken breasts, right? Quite possibly the world's most boring ingredient. Ubiquitous, often dry, reminiscent of diets. But, ...

Someone commented recently that I should post more pictures of Algiers here, and while I would like to take more photos of Algiers, a rec...

A little while ago I listened to an interview with Sander Katz about probiotic and fermented foods. Given that I am a champion consume...

The rainy season persists in Algiers, not a day goes by without a lovely mix of five-minute bursts of rain, or persistent hail/snow/slee...

This recipe started from my frustration with another recipe that we recently made for dinner. Paul had wanted to make this cabbage with s...