This American Thanksgiving dessert is increasingly baked in Ukraine too. Here is what you need and how to tell when the pie is done.
This Tuscan dish is made with tomatoes, bacon and porcini. Here is what you need and how to serve the chicken.
White cabbage is in season now and inexpensive. Here is what you need and how long to braise it under a lid.
The moths can appear even in a very clean kitchen, and their larvae get into sealed packets. Here is how to get rid of them in four steps.
This peasant dish is made from the most affordable ingredients. Here is what you need and how to make the patties even more tender.
The quince goes into the pot for the last half hour. Here is what you need and how to thicken the sauce.
The recipe comes from the cookbook of a famous Vienna hotel. Here is what you need and how to stretch the dough almost transparent.
Pumpkin is in season now, and millet is in almost every kitchen. Here is what you need and how to finish the porridge.
This pie is assembled right in the frying pan and turned over only after baking. Here is what you need and how not to ruin the caramel.
This salad is made from boiled beetroot, potatoes and carrots. Here is what you need and in what order to mix everything.
This autumn dish comes from Mantua in Italy. Here is what you need and how to cook the gnocchi so they do not go soggy.
Italian portal GialloZafferano shares a recipe for polpette al sugo, meatballs in tomato sauce. Here is what you need and how not to break them in the pan.
