Food
Goose for St Martin’s Day: how Germans cook goose legs with red cabbage
On 11 November goose is a traditional dish in Germany and Austria. Here is how to make a simpler version with legs and what to serve with them.
Food
Carpathian banosh made with sour cream: the Hutsuls say it must be stirred all the time
This cornmeal porridge is cooked in homemade sour cream and served with chanterelles. Here is how to tell the banosh is ready.
Food
Beef bourguignon for the weekend: a French classic that tastes even better the next day [photos]
This French dish is cooked in one large pot, but it is worth setting aside an evening for it. Here is what you need and when to add the mushrooms.
Food
Red lentil soup like in Turkish lokantas: a meatless dinner from a single pot
This soup takes less than an hour, and the ingredients are in almost every kitchen. Here is how to make it meatless and what to drizzle on top before serving.
Food
Pears in red wine: a Spanish dessert that needs a few hours in the fridge
You do not need an oven, just a saucepan and a few quiet hours. Here is which pears to choose and what to serve them with.
Food
Potato paliushky with mushroom sauce: a dinner made from yesterday’s mash
These paliushky are related to halushky and lazy varenyky. Here is how much flour to add and how to tell they are cooked.
Food
Kulajda from South Bohemia: a mushroom soup served with an unusual topping
This soup is made with cream, potatoes, dill and wild mushrooms. Here is what you need and how it is seasoned at the end.
Food
Poltava-style kapusniak with millet for Monday: two kinds of cabbage go into the pot
The sauerkraut is ready, so it is time for a hearty soup. Here is what you need and when to add the millet.
Food
A moka pot for Sunday morning: how much ground coffee to use depending on the size
A moka pot makes strong, slightly bitter coffee, but the right technique brings out subtler flavours too. Here is how to brew it and look after the pot.