Working in a kitchen is tough, stressful, and usually poorly paid. To cope with it all, to relieve the stress, the most common go-to is, of course, alcohol.

Starting tomorrow, guests are back on board, so yesterday I took advantage of the beautiful weather and, naturally, popped over to Hamburg to see The Twelve Chairs. I’ll write separately about that trip and those chairs because it’s part of a bigger idea I’m working on… You’ll read, you’ll see. But it's a damn important topic, especially right now.

It’s amazing how context changes everything.

Take, for example, the phrase: “I got a mushroom from a friend.” Sounds very different coming from a chef than from someone into swingers parties, doesn’t it?

A very specific aspect of my work, stemming from cooking at a Buddhist center, is the presence of religious dietary restrictions.
Many religions have such rules, obligations, and prohibitions… no meat on Fridays, no pork, no beef, no blood sausage, hot dog buns without hot dogs on Fridays (yes, that's a real rule), no masturbation, no playing Diablo…

The subject of pâté is fascinating — surely worthy of a treatise… That’s how it might begin. Imagine a cookbook penned by Czesław Miłosz. If “The Year of the Hunter” had a culinary appendix. What cuisine would he have described?

A recipe from the Easter menu.

Cakes and all kinds of sweets are well represented on Easter tables, just like eggs. So why not sweet eggs?
Of course, 100% plant-based eggs.

Coconut Milk & Tofu Eggs

INGREDIENTS:

Appendix to the Tofu Egg Recipe: Chickpea-Based “Yolk” Sauce

INGREDIENTS: