While Norwegian frozen herring fills the shelves, Ukraine has its own — the Danube shad, with a fat content of around 35 per cent. It is caught only in spring, and the qu
Homemade spaghetti sauce from August tomatoes simmers for half an hour and goes into jars for the whole winter. In winter, dinner is just boiling pasta and opening a jar.
In August peppers, courgettes and tomatoes are at their cheapest of the year — and they make a stew that holds its own against a meat one. The secret to its heartiness is
Aubergines, courgettes, tomatoes and onion bake in a single dish in 45 minutes. The trick is to add the cheese and nuts at the end, not the start, or the feta melts away
After being wounded at the front and undergoing long treatment, veteran Fedir Samburskyi opened his own restaurant, ShoPoisty, in Irpin. In the autumn of 2025 he received
Pancakes from raw potatoes fry faster than boiled ones, but they are also where things go wrong: uneven shape, burnt edges and a raw middle. The fix is a method where the
Late July is that short window when the corn at the market is still milky. Here is how not to miss it, and what to do so the kernels do not toughen over the fire.
Yeast dough, halved plums and a buttery crumble on top — a bake that even a complete beginner can manage. There are about twenty minutes of actual work; the rest of the t
Three mistakes turn aubergines into an oily sponge. Here is how to avoid them — and a simple summer dish that tastes good warm or cold the next day.
One deep pan, four tomatoes and three eggs — and breakfast looks like a restaurant dish. The secret of shakshuka is not exotic produce but a thick sauce and a runny yolk.
July is prime time for young zucchini. Here's a simple homemade recipe for crispy fritters with sour cream and dill — good for a weekday dinner or for guests.
Tasty Bucha: an open shortcrust pie with raspberries under a crumble. One layer in the filling solves the problem that usually leaves berry pies soggy.
