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.
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.
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.
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.
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.
Savory Cheese Pastry | Banitsa. BULGARIA, EUROPE
Bulgarians serve this vegetarian cheese pastry room temperature or cold with plain yogurt on the side. Add spinach for a healthy variation.
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!
Cornbread. ALBANIA, EUROPE
The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews.
Cardamom Sweet Bread | Pulla. EUROPE, FINLAND
Pulla is the ultimate Finnish bread dough. Pulla always tastes of glorious cardamom.
Rye Bread. BELARUS, EUROPE
A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.
Artisan French Bread (or diary of a bread-aholic). EUROPE, FRANCE
Flavor: Mixing the yeast with a little flour and water ahead of time gives a big flavor boost. This is called a poolish or preferment. Slow and cool yeast development is the secret to good flavor. Texture: Achieving a soft interior and thin, shattering crust. You do this by adding moisture while baking and using steady, high heat. A spray bottle and baking stone are the best we can do in our homes.
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.
