As you probably already know, stock and broth are not the same things. There’s also another confusing French word, bouillon. So what’s the difference? Or they mean the same thing?...
I wouldn’t say that making a good picture of this dish was easy peasy… 🙂 Despite not being a picture of photogenicity, pickled aubergines stuffed with carrot is one of...
Ragù alla Bolognese is one of the most known meat-based sauces in the world. The sauce originates from Bologna, Italy. It’s interesting that on the menu we often see spaghetti...
Inspired by my trip to Ireland, I suggest you one of the classic Irish recipes – pot roast. This recipe is not purely Irish but rather a traditional, classic dish...
An incredibly delicious chicken or turkey meatloaf. For this you can use store-bought minced chicken if you know a good manufacturer or mince chicken by yourself. The latter is of...
This salad is one of those unforgettable “tastes of childhood” that despite their simplicity have a magic power to spark memories and have us go back to them. Such sauerkraut,...
