French cooking site Marmiton suggests a simple soup with cheese toasts. It takes just under an hour.
Italian food portal GialloZafferano shares a risotto recipe with four kinds of mushrooms. October is the time for porcini and chanterelles.
Hungarian outlet Telex shares a recipe for töltött káposzta, cabbage rolls with sauerkraut. Here is what you need and how to layer the dish in the pot.
German magazine ÖKO-TEST shares a classic recipe for Bratäpfel, or baked apples. Here is which apples to use and what to put in the filling.
Ukrainian cookbook author Alona Bogdanova shares her family recipe for varenyky. Here is what you need for the dough, filling and topping.
Olia Hercules, who was born in Nova Kakhovka, adapted the borsch from her own book for British readers. Here is what you need and how long it takes.
British families make this dessert as soon as apple season arrives. Here is what the topping is made of and how long it bakes.
Dried apricots make them sweet without much sugar. Here is what you need and what light sauce to serve with the syrnyky.
Zelňačka is one of the most popular soups in the Czech Republic. Here is what to make it from at home and how it differs from Ukrainian kapusniak.
This hot dish is loved in many countries. Here is how to make the sauce for it and how long to keep it under the lid.
In Hungary goulash is first of all a thick soup rather than a sauce for a side dish. Here is how to make it at home in an hour and a half.
Potato pancakes, or deruny, are made in almost every family in autumn. Here is what you need and how to get a golden crust.
