Here we go:

Heat 3 tablespoons vegetable oil in a wok. Toss in:

• 1 very finely sliced onion, medium size
• 3 finely chopped garlic cloves (big ones!)
• 1 finely chopped piece fresh ginger (think 2 of your thumbs)

After 3 minutes of frying the stuff, add:

• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric (ideally organic)
• 1 teaspoon ground chili
• 2 teaspoons garam masala powder

After another 3 minutes of stirring this intoxicating mixture around (warning: your hair will likely smell of all these spices, which is not an entirely terrible thing), lower heat a bit and stir in:

• 500g thick chunks of boneless, skinless fish (I usually go for a mixture: salmon + tuna + cod or monk fish, or any fish that doesn’t flake)
• 1 can (400g) peeled, diced tomatoes (with the liquid)
• 1 teaspoon salt
• 1 teaspoon brown sugar

Within 10 minutes max the fish should be cooked through, reduce heat for another 5 minutes to let sauce thicken. You can add a little bit of hot water at this stage, very gradually, to create more sauce. Dish out immediately onto individual plates with sticky or basmati rice (which I like to mold individually, using desert ramequins for a neat and stylish effect) sprinkle with generous amounts of fresh, very roughly chopped coriander leaves and a lemon wedge, on the side.

You’ll be making this dish more than once.

Preheat oven to 180 degrees.

In a salad bowl combine the following:

• 2 tablespoons coarsely chopped fresh rosemary
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt (aka “gros sel” in French)
• 2 tablespoons melted butter (5 seconds in the microwave if you live in Northern latitudes, 30 seconds on your window sill if you live in, say, Dubai!)

On a baking sheet covered in aluminum foil, evenly spread your assorted (raw, unsalted) nuts. Ideally 100g each of peeled peanuts, cashews, hazelnuts, walnuts, pecans, whole unpeeled almonds or 600g of any nut assortment you can get your hands on.

Toast the nuts in the oven for about 10 minutes, until they become golden brown. An amazing smell will fill your house.

Remove and toss the nuts directly into the bowl of seasonings to coat them thoroughly. An even more amazing smell will fill you house (and hair). Distribute into little bowls, serve warm, watch them disappear. Be prepared to field questions, refer your guests to this blog.

(Provide napkins, fingers get a tad buttery).

A crunchy, sweet, savory, aromatic, aesthetic snack that satisfies all the senses, with minimal effort and maximal impact. Everything in life should be that way

I cook a lot. Generally with the phone on my ear but sometimes with my mind (mindfully, even, as in the Kabat-Zinn way), but mostly with my heart and hunch. I tend to know by now, pretty intuitively, what ingredients work well together and which ones will insult each other. And measuring out exact amounts is not for me anymore. I’m into throwing together big time, particularly when it comes to marinades. Here’s one that’s a winner with my kids and their friends (it’s their enthusiasm this evening that had me write this up!).

• 2 generous glugs soya sauce
• 2 generous tablespoons honey
• 1 average glug mirin rice vinegar (alternative: juice of 1 lemon)
• 2 crushed or finely chopped garlic cloves
• 2 tiny, man-killing Thai chilies—green or red—finely chopped (and hands thoroughly washed, right after you chop, lest you unwittingly graze a nose, eyes and possibly other anatomical parts. Ignore this warning at your peril). Alternatives to fresh chili: 2 generous squirts of wasabi, tubes of which can be kept in the fridge forever like toothpaste (just as handy), or a teaspoon of harissa paste.
• 1 thumb-sized piece of fresh ginger, grated or finely chopped, no real need to peel
• 1 bunch fresh coriander, coarsely chopped
• 4-6 stems scallions finely sliced

With a fork, blend all this together thoroughly in a flat baking dish and toss in thick slabs of salmon, tuna or swordfish. Turn them over several times to coat them fully and marinate in the fridge for at least 2 hours, the longer the better. Throw the fish on the BBQ or on a thick, cast-iron skillet (even better with ridges) and cook as little as possible.

The fish will be moist, spicy, tangy, slightly sweet and guaranteed to zing your mouth in different ways. Equally yummy served cold. In both cases you can jazz it up with a side of mango salsa: mash up 1 very ripe mango with a finely sliced and peeled cucumber + 1 finely chopped red chili, and chopped red onion (half), salt and juice of 1 lime.

It may sound sophisticated but it truly is dead easy. And it will taste sophisticated.

At his on-the-button café, on the up-and-coming Rue Marché au Charbon, Frederik welcomes visitors not only with perfect cakes, creative bagel sandwiches and exotic, multi-textured, multicolored teas but also with the kind of easy, relaxed smile usually reserved for close friends in one’s kitchen. On Sunday mornings, in socks and pajamas.

Campy, cute, no-fuss Rachel is one month old and fast attracting Brussels’ media attention—from the free 1960’s jukebox to the jumbo leather kangaroo staring mischievously out the window (touting his own monogrammed ‘R’ pendant and lotsa lollypops in his pouch), to the clutch of neo-kitsch teapots, retro kiddy tea sets, to the vintage mugs filled with delightfully corny memorabilia spoons (you know, the touristy kind no one would ever dream of buying), I love it all.

But beyond that, I love the man behind this venture (whom I’ve known since he was 7), cauz’ it takes guts to open a café in a city already teeming with creative places. Frederik has spent the past 12 years groping around for what felt right and true. Economics studies in Louvain-la-Neuve? Nahh. Applied economics? Mmm ok, done. Management degree? Ok, tick. Psychology degree, interesting but not really. Comps and benefits management for a large pharma firm? No, didn’t think so. It took some heartache and much soul-searching to circle back to what he loves and, as he says, “I’ve never felt as good or as alive in any job as I feel this minute. Even though I’m still nervous about whether it will all work, I’m happier than I’ve been in years.”

Frederik oscillates between feeling overwhelmed and deeply at peace, and I, for one, can’t help but celebrate this bracing range of emotion and applaud his courage and authenticity.

If you’re in the mood for a deep chocolate muffin (with its sidecar of crème anglaise), a guacamole & turkey bagel (my favorite) or just a pot of amazing tea, Rachel is open from 11:30 to 19:30 Tuesday through Sunday. I’ll be there listening to Aretha Franklin or Nancy Sinatra, blissed out over cheesecake.

• 1 tablespoon dried oregano
• 1 tablespoon garlic salt or sea salt
• 1 teaspoon cayenne
• Grated lemon peel (1 lemon), ideally use a micro-grater (magical, 30 seconds to grate a whole lemon)