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Europe
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Braised Red Onions with Red Wine, Balsamic and Thyme
Make braised red onions with red wine, balsamic vinegar and thyme. Includes metric measurements, a gentle braising method, chef notes and storage tips.
Creamy Mushroom Soup with Garlic and Thyme
Make creamy mushroom soup with crème fraîche, garlic and thyme. Includes metric measurements, blending tips, substitutions and storage guidance.
Perfectly Poached Eggs: 62°C Steam for 50 Minutes
Steam whole eggs at 62°C for 50 minutes, then finish with a short poach. A practical guide with chef notes, serving ideas and egg-safety…
Classic Hollandaise Sauce
Make classic hollandaise sauce with butter, pasteurized egg yolks and lemon. Includes gram measurements, a gentle whisking method and fixes for split sauce.
Bulgarian Bob Chorba — White Bean Soup with Savory and Mint
Bob chorba is a Bulgarian bean soup traditionally made with white beans, onions, carrot, peppers and herbs such as mint or summer savory. It…
Bulgarian Kavarma — Pork, Peppers and Mushrooms in a Clay-Pot Stew
Kavarma is a Bulgarian slow-cooked stew of meat, vegetables and savory aromatics, often served in small clay pots. The balance differs by region and…
Bulgarian Banitsa — Sirene Cheese and Filo Pastry Pie
Banitsa is a beloved Bulgarian baked pastry, often eaten at breakfast and celebrations. Layers or spirals of fine filo enclose a filling of salty…
Bulgarian Tarator — Cold Cucumber and Yogurt Soup
A chilled Bulgarian soup of yogurt, cucumber, garlic and dill, finished with chopped walnuts and sunflower oil.
Bosnian Tufahije — Poached Apples Stuffed with Walnuts
Tufahije are a traditional Bosnian dessert of whole poached apples filled with sweet walnuts and finished with cream. The Ottoman-influenced preparation is delicate rather…
Bosnian Begova Čorba — Chicken and Okra Soup
Begova čorba, often translated as Bey’s Soup, is a classic Bosnian chicken-and-okra soup with carrots and root vegetables. Dried okra is common in traditional…