Mici — Grilled Minced Meat Logs
Romania's national grill — small, skinless sausages of beef, pork, and lamb seasoned with garlic, baking soda, and br...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Romania's national grill — small, skinless sausages of beef, pork, and lamb seasoned with garlic, baking soda, and br...
Despite the French name, жульен is purely a Russian restaurant classic — small individual gratins of tender chicken a...
A Serbian comfort dish: slow-braised sauerkraut with smoked meats — bacon, sausage, pork ribs — baked until the cabba...
A singular dish — finely minced jute mallow leaves simmered with chicken broth and garlic until thick and slightly mu...
From Samegrelo (western Georgia): a thick, stretchy polenta of fine cornmeal cooked with vast quantities of sulguni c...
Savoury Serbian cornbread — a quick bread made from cornmeal, yogurt, eggs, and crumbled white cheese. Served warm wi...
The meat version of borscht is deeper, richer, and more complex than its fasting counterpart. Built on a slow-simmere...
Small open-faced meat pies, a specialty of Baalbek — a yeasted flatbread boat filled with a tart mixture of minced la...
The Serbian Sunday soup — chicken simmered with carrots, parsnip, and fresh parsley root, finished with fine home-cut...
A baked farmer's cheese casserole — lighter and more elegant than syrniki, with a slightly custardy crumb that tastes...
Пасха (paskha) is the sweet pyramid of spiced farmer's cheese served alongside the kulich — a perfect complement of s...
Кулич is the crown of the Paschal table. A tall, cylindrical yeasted bread enriched with butter, eggs, and dairy, top...
Seasoned lamb and beef, shaped by hand around long skewers and grilled over charcoal — kafta is the Arab world's answ...
A Vojvodina-style fish soup from northern Serbia — freshwater fish, tomatoes, and paprika simmered into a rich broth,...
An ancient Caucasian dish — large chunks of beef (or lamb) simmered slowly in their own juices with onions, garlic, a...
A classic Serbian layer cake: thin layers of nutty almond-walnut meringue alternating with a rich chocolate buttercre...
A layered dish that is pure pleasure: crisp fried pita, warm chickpeas, tangy garlicky yogurt, and a drizzle of brown...
Kajmak is the soul of Serbian dairy — a fresh, tangy, soft clotted cream skimmed from slowly heated milk, lightly sal...
The sister dish to spanakopita — phyllo layered around a filling of three Greek cheeses, eggs, and herbs. Richer and ...
Greece's most famous casserole — layers of browned eggplant, spiced lamb meat sauce, and a cloud of béchamel, baked u...
Greek street food at its finest — cubes of marinated pork threaded onto skewers and grilled over coals, served in a w...
A Greek Paschal delicacy that polarizes — organ meats (liver, heart, lung, spleen) threaded onto a spit and wrapped w...
A heartier, meat-enriched cousin of the classic lentil-rice mujaddara — bulgur and brown lentils simmered with carame...
Hand-formed meatballs made from a well-seasoned mix of beef and pork, simmered in a thin, vivid green sauce of herbs ...
Summer in Russia means shashlik — cubes of marinated meat grilled over wood coals and eaten outdoors with bread, raw ...
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