Why it takes 12 years to make traditional balsamic vinegar
Plus the recipe for buttery, balsamic eschalots| Notes from Emiko’s Kitchen
Plus the recipe for buttery, balsamic eschalots| Notes from Emiko’s Kitchen
Cook with us on October 22 at Enoteca Marilu (or just enjoy this interview!)| emikodavies.substack.com
And a list of the 100 trattorie where you can eat Buon Ricordo dishes| Notes from Emiko’s Kitchen
I wanted to share with you a recipe that is basically a variation of the Kabayaki Sardines that you’ll find in my new cookbook, The Japanese Pantry. It is, in turn, a variation of unagi — Japanese grilled eel, which is one of my favourite foods that I sadly have decided to no longer eat because of eel’s critically endangered status (which is happening practically all over the world except for Australia right now). It is a fascinatingly curious fish with mysterious habits and long migrat...| Notes from Emiko’s Kitchen
1200 years of not eating meat, plus bread in Italy and workshop news| emikodavies.substack.com
Travel stories, being flexible and other tips for long haul flying| emikodavies.substack.com
A mixed bag of links, reads, stays and things to mull over, before I sign off to go on my book tour.| emikodavies.substack.com
Apartheid-free accommodation and a growing list of beautiful, small, caring places to stay| Notes from Emiko’s Kitchen
I can still smell the warm cornetti guiding me in the middle of the night| emikodavies.substack.com
The inspiration behind The Japanese Pantry| emikodavies.substack.com
Summer eating, workshop news, what I'm reading| emikodavies.substack.com
My upcoming cookbook! Also discover the food traditions of the mountain villages of Nagano with me| Notes from Emiko’s Kitchen
Summer recipes, green walnuts and a heatwave| Notes from Emiko’s Kitchen
With inspiration from Saghar Setareh and other strong Iranian women| Notes from Emiko’s Kitchen
Inspiration from Puglia and Japan for the first heatwave of the summer.| Notes from Emiko’s Kitchen
Actually it's a schiacciata, and here are all the variations I love| Notes from Emiko’s Kitchen
“A house meal must be adaptable as a chameleon, made of basic ingredients, fast, culinarily undemanding, and seem neither a sin nor a charity to consume.”| Notes from Emiko’s Kitchen
A glimpse into La Specola, a nineteenth century cabinet of curiosities.| Notes from Emiko’s Kitchen
(as an omnivore)| Notes from Emiko’s Kitchen
Cagliata, tuma and primo sale| Notes from Emiko’s Kitchen
Also come join her beeswax workshop with us in December!| emikodavies.substack.com
And what we can do about it| emikodavies.substack.com
