22-11-2016 - Diana Balahonova

Maple-Glazed Rutabaga. EUROPE, FINLAND

Maple syrup and butter give the root the most addictive flavor and it makes a great side dish for salmon or roast chicken. A total eye opener. The technique would be lovely with any carb – carrots, potatoes, butternut squash – or even a hearty blend of them all.

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22-11-2016 - Diana Balahonova

French Omelet. AFRICA, EUROPE, FRANCE, GABON

Have everything you need out on the counters, ready to go (eggs, filling, topping, plate, paper towel) – Get your pan very hot. The eggs won’t cook quickly enough otherwise.

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22-11-2016 - Diana Balahonova

Eastern European Red Cabbage. EUROPE, GERMANY

Red cabbage is super simple to make - the hardest part is cutting the cabbage. And that’s not very hard. This recipe is served all over Germany and other eastern European countries.

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22-11-2016 - Diana Balahonova

Grilled Garlicky Bacon Bread | Hrianka. EUROPE, SLOVAKIA

At her most basic, Hrianka is plain toast rubbed with garlic. At her most beautiful, she’s a collection of hearty slices griddled in hot bacon drippings, then rubbed with cloves of fresh garlic.

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22-11-2016 - Diana Balahonova

Smoked Salmon | Smørrebrød. DENMARK, EUROPE

Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties.

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22-11-2016 - Diana Balahonova

Bread with garlic and tomato | Pa amb Tomaquet. ANDORRA, EUROPE

Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato.

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22-11-2016 - Diana Balahonova

French Onion Soup | Teardrop Onion Soup. EUROPE, FRANCE

All you have to do is make a pot of French Onion Soup. By the time you slurp your last sip, and crunch on the last of the cheesy crouton, you will be renewed. This particular recipe is made with white wine, which is always nice on a sad kind of day.

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22-11-2016 - Diana Balahonova

Czech Potato and Pickle Soup | Polévka okurková. CZECH REPUBLIC, EUROPE

One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld.

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22-11-2016 - Diana Balahonova

Slovak Sour Bean Soup. EUROPE, SLOVAKIA

The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do.

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21-11-2016 - Diana Balahonova

Bean n’ Barley Soup | Ričet. EUROPE, SLOVENIA

Slovenia is known for her soups – each bite captures the taste of the earth and sky, rolling hills and grand mountains. They are the answer to frosted windows, the worst sort of bone-chill, and that scratchy feeling in the back of the throat.

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21-11-2016 - Diana Balahonova

Balkan Baked Beans | Prebranac. BOSNIA and HERZEGOVINA, EUROPE

Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the “Heart of Europe.” The key is to slowly cook the onion until the golden, sweetness develops.

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21-11-2016 - Diana Balahonova

Warm Christmas Potato Salad | Seasoned Potatoes with Salt Cod. CROATIA, EUROPE

This warm salad benefits from the resourcefulness of Croatians who still enjoy preserved fish with salt. Mixed with creamy red potatoes, a bit of bacon, and green onion – this salad makes a great side dish for any eastern European meal.

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