Húsleves is a traditional Hungarian soup that typically consists of tender pieces of meat (such as beef, pork, or poultry) cooked in a flavorful broth along with an assortment of vegetables. Common vegetables used in Húsleves include carrots, potatoes, onions, and celery. The soup is often seasoned with salt, pepper, and various herbs and spices, …
Brandade is a traditional French spread made with salt cod, potatoes, garlic, olive oil and cream. It is usually served as a spread or dip, accompanied by toasted bread or baguette slices. It may also be served as a filling for savory tarts or as a topping for baked potatoes. The dish pairs well with …
Ktipiti is a creamy dip from Greece made with feta cheese and fresh red bell peppers. This dip has a Greek yogurt base and is seasoned with a mixture of lemon juice, dill, oregano, and raw garlic. It is a Greek meze, or appetizer, and is often used as a dip for toasted flatbreads such …
Uborkasaláta is a refreshing cucumber salad originating in Hungary. It is mixed with dill, vinegar, and sour cream, giving it a slightly acidic and sour taste. Paprika and ground black pepper are sprinkled on top to bring a final pop of color and flavor to the dish. Uborkasaláta is served as a light side, eaten alongside …
Svíčková na Smetaně is a traditional dish from the Czech Republic consisting of larded beef and dumplings served with a creamy vegetable sauce. The beef is slow cooked over the vegetables until tender. The vegetables are then used to make the sauce. Svíčková na Smetaně is usually served with a dollop of cream, a slice …
Cepelinai is Lithuanian dish of dumplings stuffed with a pork and onion mixture and smothered in creamy bacon and mushroom sauce. Cepelinai is considered the national dish of Lithuania and is a point of comfort and pride, as cepelinai take a careful hand to form correctly. Due to the recipe’s difficulty, it comes as no …
Buchty are Czech baked buns prepared using yeast dough, which includes a sweet stuffing, brushed with rum and melted butter. The texture is similar to French brioches. Some of the commonly used fillings include tvaroh, poppy seed, chocolate, or plum jam. Buchty is usually topped with powdered sugar or vanilla sauce, but one can also …
Grah is a hearty stew popular in Bosnia and Croatia made of smoked sausage, beans, vegetables, and the iconic Vegeta seasoning. It is best served in winter to fend off the cold and is often enjoyed alongside a cabbage salad and freshly baked bread. The stew takes some planning in advance, as its mixture of …
Trdelník is a traditional Bohemian tube-shaped dessert that is generally prepared using yeast dough. The strips of dough are then wrapped around a trdlo and traditionally baked over hot coals. Finally, the dish is topped off with sugar combined with nuts or cinnamon. Whilst most commonly associated with Prague and the Czech Republic, Trdelník is …
Pearà is a traditional sauce from Verona, Italy, made from stale bread, marrow, broth and black pepper. The marrow is melted before adding the grated or crumbles stale bread. Then broth is added as the sauce cooks over several hours. The ground pepper is reserved for last. Pearà sauce is popular mostly in the Verona …
Lepinja is a type of Balkan flatbread prepared using three ingredients: salt, flour, and water. Generally accompanied by minced meat (cevapi), it is widely consumed in the Balkan countries of Serbia, Bosnia, Croatia, and Slovenia. Lepinja is normally baked at a high temperature, which gives the bread its golden-brown crust. It is usually served at …
Bacalhau à Brás is a Portuguese dish consisting of salted cod, straw potatoes and eggs that are seasoned and stir-fried together to create a creamy meal. It is often garnished with olives and parsley for that signature Mediterranean flair. While this dish can take some planning in advance (a must when using salted cod), Bacalhau …
Schweinshaxe is a German dish made using pork knuckle. The knuckles are seasoned with a spice rub then cooked until tender, usually slow roasted or simmered. The roasted version is well liked for its crispy skin. The spice rub includes caraway if roasted, but bay leaves and cloves if simmering. Most recipes also call for …
Foie Gras is a traditional French dish prepared using a duck or goose’s liver which has been fattened by force feeding. It is consumed in several ways, such as baked, pan-seared, or as a terrine. It is often served as an appetizer or as a main course and is typically paired with crusty bread, fruits, …
Lobio is a bean stew originating from the country of Georgia. Traditionally, dry beans are used and prepared by first soaking in water before cooking. The beans are cooked with onions, garlic and spices. They are stewed until tender. Since lobio simply means beans, it has a lot of different recipe variations and appearances. Lobio …
Kaiserschmarrn is an Austrian dessert made from pancakes. The rich batter for this pancake is made using eggs butter, milk, sugar, flour. Before flipping over, rum soaked raisins are added to the cooking pancake. The cooked pancake is then torn into small pieces and cooked again, in butter and sugar until it is caramelized. It …
Revani is a traditional cake which is popular throughout the Middle East and the Mediterranean. It usually contains, flour, yogurt, eggs, sugar, baking powder and semolina. After baking, the cake is soaked in a light syrup before serving. Semolina is a type of course flour made from durum wheat. Since revani is enjoyed in many …
Knedlíky is a type of Czech dumpling made using flour, milk and yeast. It is known for its unique cylindrical shape, similar to a roll, that is then boiled and sliced into flat and oblong dumplings. They are often eaten as a side to savory dishes such as soups and stews. While Knedlíky refers to …