22-11-2016 - Diana Balahonova

Ratatouille. EUROPE, FRANCE

Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means "to toss food together."

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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

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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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

Cornbread. ALBANIA, EUROPE

The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews.

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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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