A stunning appetizer made from roasted bell peppers, originating from the Balkan Peninsula. It pairs...

In soups with beetroot, everything is more or less clear: you need to sauté or simmer it, then pour ...

Satsivi is both a sauce and a dish: in the latter case, it is poured over boiled turkey. After a few...

According to legend, monks in a monastery used egg whites to starch their robes, while they made pas...

Pissaladière is a classic dish from the Provence region of France, known for its savory flavors. Thi...

The iconic Soviet salad 'Herring Under a Fur Coat,' whose recipe slightly varies based on the prefer...

Ceviche, a Peruvian treasure. This is a basic version — using it as a foundation, you can experiment...

Trout with almonds and asparagus

A beautiful and festive salad. The peach and radish are used in equal proportions, and this seemingl...

This classic Spanish appetizer is usually served in bars with a glass of wine or a shot of brandy. T...

A hallmark of Slavic pastry, vatrushki are well-known. While we are accustomed to those filled with ...

Blue panna cotta