That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad
A few months in, and Kaja and I have found a comfortable rhythm hosting our Two Kitchens Brussels Supperclubs and
A few months in, and Kaja and I have found a comfortable rhythm hosting our Two Kitchens Brussels Supperclubs and
While Pancake Tuesday (which falls on 5 March this year, i.e. next Tuesday), is not a tradition in Germany,
2018 for me was very much the year of being afraid of new things but doing them anyway (going on
When a mum hides cookies from her children because they are so good she cannot bear to share them, you
I am not quite sure I am actually ready to start talking about Christmas recipes just yet. But somehow we
read more Saffron, Cardamom and Mahleb Stollen with Apricots, Figs and Pistachios
One thing that fascinates me to no end about developing recipes is the recipe-testing part of the process, more specifically,
Panna cotta is one of those desserts that are as easy to make as they are delicious. Since you
read more Honeyed Panna Cotta with Anise Seed and Roasted Apricots
Hot weather does a funny thing to your appetite. Or at least it does to mine. Thanks to our little
read more Stuck in a fruit salad rut? Here are some new ideas
We are currently in the midst of a heat wave in Brussels. Temperatures have been hovering around 30 degrees for
I don’t share a lot of savoury recipes here. Largely because I always think of myself as more of a(n
read more Zhoug … current condiment of choice for with … everything