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

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

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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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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21-11-2016 - Diana Balahonova

Ham and Cheese Bread | Prisnats. EUROPE

Breakfasty, bready prisnats are great comfort food. You’ll want to cut the ham smaller or add more flour so the little pieces won’t sink to the bottom. Enjoy warm!

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21-11-2016 - Diana Balahonova

White Asparagus a la Flamande | Asperges op Vlaamse Wijze. BELGIUM, EUROPE

White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.

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21-11-2016 - Diana Balahonova

Potato Pancakes | Mushroom stuffed Draniki. BELARUS, EUROPE

Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although Americans will like them with ketchup.

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21-11-2016 - Diana Balahonova

Spaetzle with cheese and caramelized onion | KasNocken. AUSTRIA, EUROPE

This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.

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21-11-2016 - Diana Balahonova

Green Beans with Speck | Schinkenspeck. AUSTRIA, EUROPE

Speck, technically called Schinkenspeck, is a dry aged prosciutto product. Bacon or ham can be substituted if your grocer does not carry this Austrian favorite. Enjoy Green Beans with Speck with chicken, fish, or pork.

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21-11-2016 - Diana Balahonova

Shopska Salad | Shopska Salata. BOSNIA and HERZEGOVINA, EUROPE

This cheese is just like regular feta with a tad stronger – and a “hair” funkier – flavor. In fact, Barrel-Aged Feta is a great “first” funky cheese for those of you trying to convince a family member to “go funky.”

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