Xôi gấc (gấc sticky rice) is a common dish on the Vietnamese Tết table- especially in the North of Vietnam. Gấc is a melon that grows throughout Southeast Asia. The seeds (those black spiky looking pieces in the photo above) are covered in a thick, […]
Galette des rois is a puff pastry cake with a frangipane filling. It is made and served during the celebration of Epiphany every January.
‘Bánh’ means cake in Vietnamese and it is a term used to refer to pretty much anything made with flour- from sponge cakes to baguettes to steamed rice cakes.‘Xèo’ is the sizzling sound the batter makes when it is poured into the skillet. Out of […]
Miến gà is a light but flavorful noodle soup, made with clear chewy noodles and chicken broth, topped with shredded chicken and mushrooms.
A winter-time Alsatian treat: baguette covered with nutmeg cream, bacon, onion, and gruyère cheese, then baked to perfection.
An Alsatian version of the more well-known Coq au Vin made with white wine instead of red: tender and flavorful chicken braised in a creamy Riesling nutmeg sauce.
Deliciously crispy pieces of tofu coated in a decadent umami salted egg yolk sauce.
A French baked dessert that originates from the Limousin region, traditionally made with whole unpitted cherries and a creamy flan batter.
If you have always been under the impression that making ‘tartare de saumon’ was too complicated, this recipe is here to prove you of the contrary! This dish is indeed rarely prepared at home since so many French restaurants offer it on their menu. The […]
Two food fanatics cooking and eating our way around the world. Born and raised in Vietnam and France, respectively, our obsessions with food are deeply ingrained in our DNAs.