Babbo's eggs (poached in tomato sauce)

I love poached eggs overall, but this particular Italian way of making and serving them was a great finding for me. I learned it in London from Katie Caldesi and since then I keep making it as a breakfast, appetizer, light lunch or dinner. Somehow the tomato sauce complements the egg really well and brings is up to a balanced meal. Moreover, poaching an egg in tomato sauce doesn't involve any stress associated with poaching eggs in water.

Seafood paella

I have serious emotional attachment to seafood paella since I first tried it in Barcelona. I had it many times in restaurants before I finally visited a Catalan cooking school. That was double luck: the paella we made at school was even better than those really good ones I tried before. Simultaneously I figured out how to make it. The recipe performed really well both at our family kitchen and at our Moscow cooking classes for half a year and it feels like a good time to share it.

Apple cobbler with Cheddar cheese

I know it's not the season for apples, but what can I do? I have a favorite apple dessert. I first tried it at Coffee Bean cafe no less than 5 years ago and since than I kept coming back there for it. In parallel I made several attempts to to recreate it at home from time to time and this time it really worked. Not that it tastes the same, but it is equally good. It would make me stay at home.

Singapore food: a personal guide

I was lucky to once spend a couple of months living in Singapore and since than it is always there at the back of my mind as a place I'd love to once move to. Food is one of the reasons and an important one. In addition to Singapore's own amazing flavors you can get great quality food from all over the South East Asia and China so easily and so inexpensively.