These paliushky are related to halushky and lazy varenyky. Here is how much flour to add and how to tell they are cooked.
This soup is made with cream, potatoes, dill and wild mushrooms. Here is what you need and how it is seasoned at the end.
The sauerkraut is ready, so it is time for a hearty soup. Here is what you need and when to add the millet.
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.
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.
