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.
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.
