Food cultures
A growing journal of dishes, ingredients, techniques, and cultural notes from the cuisines I make at home.
North Africa
Tunisian food is bright, spicy, and deeply shaped by olive oil, harissa, seafood, semolina, preserved lemon, tomatoes, and slow-cooked stews.
Dishes to feature here: couscous, brik, shakshuka-style eggs, chorba, grilled peppers, and harissa-based sauces.
East Asia
Japanese cooking often balances rice, broth, pickles, vegetables, fish, noodles, and umami-rich ingredients like soy sauce, miso, kombu, and bonito.
Dishes to feature here: ramen, rice bowls, tamagoyaki, curry rice, miso soup, gyoza, and simple bento-style plates.
North America
Mexican food is built around corn, beans, chiles, tomatoes, herbs, slow-cooked meats, fresh salsas, and layered regional traditions.
Dishes to feature here: tacos, quesadillas, salsas, rice, beans, enchiladas, soups, and roasted chile sauces.
Western Europe
French cooking covers rustic home dishes, breads, sauces, pastries, soups, stews, and careful techniques that shaped many modern kitchens.
Dishes to feature here: quiche, gratin, crepes, soups, croissants, custards, pan sauces, and bistro-style plates.