Cabbage is the queen of winter. Rich in fiber and vitamins, it appears on store shelves and at markets in many varieties such as white, red, Savoy, kale, cauliflower, bok...
It’s an ingenious dish where you can combine whatever vegetables are in season. You can enjoy it both warm and cold, at any meal or have it with meat, fish...
According to culinary historians, the Waldorf salad was born in 1893 at the Waldorf Astoria Hotel, after which it was named. The very first published recipe (1896) was straightforward: dice...
It’s a variation of the well known American Coleslaw to which we will add red seaweed. It’s even got a fancy name, Dulse Slaw. Dulse is a type of red...
This recipe is fantastic. It has a minimum of ingredients and a minimum of active cooking, which means no browning. All you do is put the ingredients in a frying...
It’s the secret recipe for how to make vegetables for the center of the table:) Proper cooking will ensure bright colors and the perfect crunchy texture. Cooking time is short,...
The ramsons always open the spring green season in Vienna. You can pick it up in the Vienna woods before it blooms or buy a garden one at the supermarket....
Green borscht is about spring and sorrel. This disch has its “nutrition” story. In the past sauerkraut the primary source of vitamin C in winter for our grand-grand parents. But...
This dish has a certain romantic appeal to me. First, it takes me back to my childhood. My best friend’s mom would often make it and leave it on the...
What are our best helpers in the kitchen? The microbes, of course! Easy, I mean fermentation or souring. 🙂 There is much talk about now, and rightly so! As a...
