Picante Peppers Stuffed with Goat Cheese and Fig (Aldi-Style)
If you have had the Aldi Specially Selected Cheese-Stuffed Picante Peppers in the Fig Goat variety, you know. Sweet-h...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
If you have had the Aldi Specially Selected Cheese-Stuffed Picante Peppers in the Fig Goat variety, you know. Sweet-h...
The queen of Levantine tables — a tray-baked version of Syrian-Lebanese kibbeh, with two layers of spiced bulgur-and-...
A Transylvanian shepherd's meal turned national institution — cubes of pork pan-seared with smoked sausage and bacon,...
Soft, airy, round Serbian doughnuts — essentially the Serbian version of the Central European jelly doughnut (Berline...
The Paschal lamb dish of Romania — a loaf made from lamb offal, pork, fresh herbs, garlic, and eggs, wrapped in caul ...
Layers of shatteringly crisp phyllo dough wrapped around a savoury filling of wilted spinach, herbs, and feta. Spanak...
Named for its original version made with pheasant (khokhobi), chakhokhbili is now made with chicken in every Georgian...
Romanian homemade pork sausages simmered and then browned alongside braised sauerkraut. A dish of extraordinary simpl...
The great chicken kebab of the Levant — yogurt-marinated chicken cubes, softly tangy from lemon, grilled over coals u...
Small triangular pies filled with a bright, minted cheese mixture — Lebanese fatayer come in spinach (fasting-friendl...
The centrepiece of Serbian Easter — a whole spring lamb roasted slowly on a rotating spit (ražanj) over wood coals. T...
A warm, vanilla-scented semolina custard wrapped in buttery phyllo, baked until golden, then drenched in citrus syrup...
The traditional soup eaten at midnight after the Paschal Liturgy, magiritsa breaks the forty-day Lenten fast with lam...
A layered holiday salad found at every Romanian Christmas, New Year, and Easter table — diced boiled beef, carrots, p...
A classic Romanian sour soup — gently simmered veal tripe in a tangy broth soured with bors (fermented wheat liquid),...
The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top and a rich filli...
A silken, golden chicken soup thickened with egg yolks and sharpened with lemon or vinegar — Georgia's answer to avgo...
Completely distinct from Greek moussaka (no eggplant, no béchamel), Serbian musaka is a layered casserole of thinly-s...
Пельмени are small meat-filled dumplings, a dish born in Siberia where cooks would make enormous batches and freeze t...
The Greek Paschal bread — a tall, braided loaf enriched with butter, eggs, and scented with two distinctive spices: m...
The simplest Romanian peasant supper and also one of the most beloved — thick golden cornmeal polenta topped with cru...
The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles, and a generous h...
Invented in the 1860s by a Belgian chef in Moscow, Olivier salad (known abroad as "Russian salad") is inseparable fro...
Mtsvadi is Georgia's grilled meat — large chunks of pork marinated simply in salt, pepper, and fresh herbs, then gril...
The ritual bread of the Serbian slava — every Serbian Orthodox family celebrates their patron saint day with a prescr...
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