Giambotta
This is a vegetable stew from the southern regions of Italy, popular south of Naples. The preparation of this stew varies slightly across different regions, but it typically includes key summer garden vegetables such as zucchini, eggplant, carrots, tomatoes, potatoes, onions, garlic, etc. This dish is somewhat similar to minestrone soup and is likely a […]
Tapenade
It is a bread spread from the Provence region of southern France, which contains crushed black olives, capers, olive oil, often salted anchovies, and lemon juice. The components are crushed almost homogeneously, sometimes they are also left in larger pieces. It depends on the food maker.Similar variants of this dish were prepared in this region […]
Grilled Chicken Soup
This is a pure inspirational dish, where the method of preparation was aimed at making the food taste delicious. The only component in the whole soup that should not be changed is the chicken, which has been cooked on high heat on the grill and then allowed to sit and stew for a long time […]
Salmon Soup (Finnish Lohikeitto)
This dish is common in Finland and other Scandinavian countries. It typically consists of salmon fillet, potatoes, carrots, and leeks. Adding herbs also enhances the soup’s flavor. Many people make this soup with cream, but I have found and been taught that this soup is more authentic without cream, and instead, a good amount of […]
Blanquette de Veau
Veal Blanquette is a classic recipe from French cuisine. It originated sometime in the 18th century. It is prepared in various ways, using different vegetables and mushrooms in the cooking process. The general idea of this dish is veal stewed in a broth for a long time, then a nice white sauce is prepared from […]
Keeled
Baked Potatoes with Herbs
May 4, 2025
Vietnamese Spring Rolls
May 1, 2025
Pasta Aglio e Olio
April 26, 2025
Bolognese Schnitzel (Cotoletta alla Bolognese)
April 20, 2025
Kedgeree
April 17, 2025