Subscribe
Sign in
Home
Notes
Archive
About
Latest
Top
Discussions
Guest Post: Turşu – Türkiye’s Most Popular Wild Ferment
A side dish that changes with the seasons
Jul 18
•
Julius Fiedler
and
Sam Cooper
20
A Guide to Ethiopia's National Dish - Injera
Fermented teff flour flatbreads for a traditional Yetsom Beyaynetu
Jul 11
•
Julius Fiedler
33
2
Eating My Way Through İzmir
Plus a recipe from the book and notes from the test kitchen
Jul 8
•
Julius Fiedler
21
Ethiopian Feast - A Traditional Yetsom Beyaynetu
Spiced Red Lentils, Collard Greens, Chickpea Flour Stew, Spiced Veg and a Fiery Tomato Salad
Jul 4
•
Julius Fiedler
26
5
June 2025
Ajo Blanco (Spanish Bread & Almond Soup)
The original Gazpacho - a perfect summer soup from Andalusia
Jun 27
•
Julius Fiedler
17
June Roundup II: My First Product Collab
With a Californian Ingredient-Driven Brand + What’s Cooking in the Test Kitchen
Jun 24
•
Julius Fiedler
11
2
Watermelon Jelly (Gelo di Melone)
A symbol of hope and resistance for a free Palestine
Jun 17
•
Julius Fiedler
74
23
Adas bil Hamod (Lebanese Lentil Soup)
A simple hack to turn a humble soup into a flavour sensation
Jun 13
•
Julius Fiedler
21
June Roundup I
Radio, Podcast, Print & my return to the test kitchen (with Injera and Adas bil Hamod)
Jun 10
•
Julius Fiedler
19
2
Mallorca - A Naturally Vegan Guide
Exploring the island's traditional dishes that just happen to be vegan
Jun 6
•
Julius Fiedler
20
May 2025
Çiğ Köfte (Turkish Bulgur Balls)
How a health regulation created a vegan classic
May 30
•
Julius Fiedler
20
May Roundup II
Food highlights from London + book update
May 27
•
Julius Fiedler
8
This site requires JavaScript to run correctly. Please
turn on JavaScript
or unblock scripts
