Portuguese cabbage soup Caldo Verde

Many national dishes have humble origins and are unlikely to grace any fancy recipe book next to gastronomic courses with noble products. With water, potato and this cabbage the northern Portuguese made Caldo Verde, green broth, and Portuguese all over the world still eat it with pleasure and as an antidote against homesickness. Most peopleRead More

Turbot on a bed of kale

A while ago, we were in Fécamp on the Normandy coast. It is not the prettiest coastal town of France, in fact it is rather drab due to its role as a commercial and fishery port in an industrial area. The boats and their owners traded far away and fished the coasts of Newfoundland. SoonRead More