Have you ever tried to mix butter beans and roasted peppers? If not you are in for a treat!
Appetizers
balsamic vinegar chicken wings
And is again time to play with Cooked in Translation and this month we are fusioning an American classic: chicken wings. As soon as Lin proposed chicken wings as this month’s theme for Cooked in…
Homemade pork belly
And as I promised, here the recipe for the pork belly. It is easier to tackle than the sopressata of last week and it doesn’t require finding a head (or staring at it – i.e., the head – while you c…
Friselle
It is time for the recipe swap again and this time we are dealing with tomato pudding. How can this little book chose by Christianna be so full of wacky recipes is a mystery to me, but I guess that is…
Sundried tomato bread
Today I am sharing a bread that smells like summer. It is a simple bread to which I added sundried tomatoes and oregano. The result is a bread that brings summer to all of us who have been fighting…
Eggplant Caviar
Honestly, I think the name of this dish is a little silly. But here it is, baklazhannaya ikra. Eggplant caviar. Suggesting some luxury where there is none. Fancy stuff for the poor. Which is unfair,…
Old fashioned pumpkin bread
Hi there. Have y’all gotten a fill of all things pumpkin? It seems that every single blog I have read in the past few weeks has a pumpkin recipe, including my own, with pumpkin soup and lots and lots…
Roasted Eggplant Sandwich
Eggplant is one of the favorite vegetables in the Russian cuisine (yeah, yeah, it’s not all about beets and cabbage). The most common way to cook it is Eggplant Caviar, which can also be canned and…
Butternut Squash Toast
In case you couldn’t tell, I am a big fan of butternut squash. I thought up this recipe as a way to enjoy my favorite winter vegetable at brunch. What you will need:
How to Make Welsh Rarebit: The Ultimate Cheese Toast
I haven’t the faintest clue where Welsh rarebit gets its name. What on earth is a rarebit? I know I could just look it up on Wikipedia, but I sometimes like my food with a bit of mystery. What I do…