Graši (Latvian) – Stuffed Rissoles
The term “rissoles” derives from the French verb “rissole” which means to brown. The term has gone through extensive changes from when Auguste Escoffier used…
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Estonian Ham and Cheese Rolls (Bagelid Singi ja Juustuga)
These rolls are easy to make and using a pasta maker and cookie cutter makes the work even easier. They are delicious and a wonderful…
Sauerkraut Pierogi (Kapusta)
As with most pierogi recipes the dough is not a yeast dough, but it handles well. It can be made, as can the filling, the…
Taiwanese Beef Pepper Bun
It is not known exactly where the pepper bun originated, however most state it originated in the province of Fujian in the city of Fuzhou.…
štrudla s makom (Serbian Poppy Seed Cake)
The poppy plant is thought to have originated in the Mediterranean and Middle east centuries ago. The Sumerians, Egyptians, Greeks and Roman’s harvested this seed…
Pivčiće – Serbian Apricot Cookie
These Serbian cookies are fast friendly. They are fairly easy to make and don’t take lots of time. Further they are delicious. There is very…
Mughlai Paratha
Mughlai Paratha is a Bengali dish that is believed to originate during the rain of Jahangir 1569-1627 and the Mughal Empire. His cook Adil Hafiz…
Gateau Savoyard aux pommes de terre et lard (Savoyard cake with potatoes and bacon)
Gateau is the French word for cake. This recipe is a very unique take on the concept of “cake”. The history seems to suggest that…
Galette des rois
Puff pastry with an almond filling, what is not to like? The galette des rois is such a desert. The history of this dish is…
Ravioles de homard et St. Jacques
This is a fascinating, unique and delicious dish, that I first saw in Michel Roux Jr’s book The French Kitchen (which I highly recommend). Recipes…