Blood oranges are gorgeous, and when years back my local eco store started selling the Italian Sanguinello, I was absolutely thrilled. Ever since, they've been[...]

Strolling along the Albert Cuyp market, something drew me to crab legs. The North Sea crab (Noordzeekrab), widely available in the Netherlands, is a[...]

Do you ever food-google? I do it a lot, and sometimes I come across really nifty ideas. Like this one: a five-minute crowd pleaser... strawberry dipped in[...]

Ingredients: 300g soft goat cheese, tough outer edge removed 1 cup fine breadcrumbs 1/2 teaspoon cayenne pepper 1/4 cup finely chopped fresh chives 2 large[...]

Ingredients (serves 2): 8 ripe peaches 1 cup Greek yoghurt 30g blanched (= white) almonds, halved 2 tablespoons maple syrup Honey and cinnamon to taste few[...]

Fall means pumpkin and squash, and for the past weeks, they’ve been everywhere - and a standard on my veggie shelf. I love them, whether roasted as a[...]

It might have been in the name, but when I first picked up some merguez sausages I expected them to be Spanish. As it turns out, they're a spicy North African[...]

In a world that seems increasingly rife with people with gluten intolerance or on no-carb diets, pasta and rice made out of vegetables is becoming more and[...]

Asparagus cream pasta - this has got to be one of my favourite recipes. When I come home from a long day at work I don’t always feel like spending hours[...]

If you’re ever in the mood for more time-consuming cooking and are looking for a good, wintery dessert that can feed a table full of people, try this[...]

Sitting next to the fireplace in a country cottage in Franschhoek, South Africa and leafing through an old local edition of "Woman and Home” left behind[...]

Sometimes, you need food that tastes like summer - especially when it’s cold and dreary outside. So I grabbed a head of chicory and tried to turn it into[...]

Fresh, tangy and easily made at home. Until I tried it, I never would have guessed - but once I did I’ll think twice about about buying prefab lemon[...]

I followed an Indonesian cooking course a while back and with my fellow class mates we made one from scratch - not the kind I was used to eating when I dined[...]

Spaghetti is an ultimate comfort food for me, and when I make bolognese sauce I often make it in bulk. Growing up, spaghetti sauce was made one way and one way[...]