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Provençal-Style Fish Stew aka “Bouillabaisse”

Here is a question — do we dare to make Provençal-style fish stew in Central Texas with the fish coming from H Mart and call it Bouillabaisse if we follow the cooking method? Also, what ingredients can bring us closer to the taste and texture and which ones can be substituted?

July 13, 2018
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Risotto alla Milanese | Bone Marrow and Saffron Risotto

“Some took courage and tasted, and then another, and another, and in the blink of an eye the huge mountain of yellow rice disappeared: the “Risotto alla Milanese” was born.”

December 15, 2016
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