Most store-bought versions of marshmallows are made with corn syrup and we don't use this in our house. These special marshmallows are made with honey and oh my, they're so good! Gelatin has gut-soothing properties and also supports healthy skin, hair, joints, and nail growth. As you get older, it's so important to get more collagen in your body. Collagen is the most abundant protein in your body, and gelatin is a different form of collagen. Both are proteins made of amino acids, but the amino chains of collagen peptides have been cut into smaller pieces through a specific hydrolysis process. Collagen peptides do not have the gelling functionality of gelatin and are soluble in cold water. They virtually have the same nutritional composition.
Czech Apricot Dumplings made with yeasted dough are so delicious. Because fresh apricots are at their peak from May through August, we decided today was the day to share this recipe. Apricots are filled with a burst of summertime color..
This Latvian recipe came up frequently when looking up Latvian food. It's actually delicious on its own, but also quite good on po...
Great recipe for Romanian donuts (Gogoși).
Get a taste of old-school Czech Republic with these classic Bohemian dishes and desserts. From kolaches to paprika pork, to caraway bread and goulash, you'll feel like you're in Prague with each bite.
Skruzdėlynas translates to “anthill” and is called a cake, but it is not a cake in the traditional sense. It is layers of fried dough, covered in honey and topped with poppy seeds. It is only as sw…
Packed with rich sauces, succulent seafood, and velvety textures, Belgian food brings so much depth and flavor to European cuisine. Internationally known for its mouthwatering chocolate and rich beers, there's so much more to this
Hi, Everyone! I'm so excited to share this recipe for traditional Czech "buchty" (sweet filled buns) with you today! Every time I get a little homesick and miss Prague, I know that cooking or baking something that reminds me of home will cheer me up! These sweet buns are one of my favorites, and just
It’s time to hop on a virtual plane as we head into the Eat the World recipe challenge! This month we’re heading to Africa to the country ...
Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes
I enjoy cooking for my family and try to incorporate healthy new foods into our menus. This authentic Indian dish is a favorite. —Aruna Kancharla, Bentonville, Arkansas
These deliciously comforting potato kreplachs come straight from the kitchen of celebrated Jerusalem chef, Shmil Holland. Topped with fried onions and sour cream, they deliver an authentic Eastern European taste that is worth all the effort.
This traditional Hungarian dish features tender bulbs of kohlrabi stuffed with a flavorful pork and rice filling, and served alongside a kohlrabi soup made with the leftover scraps and greens.
Creamy and buttery whipped potatoes with sauteed tender baby kale, green onions and parsley make up this delicious authentic Irish colcannon. This traditional Irish dish is perfect to serve alongside roasted chicken or a seared steak.
Falafel is practically the health food of our dreams
This delicious Swiss rösti recipe consists of layers of potato and Swiss cheese. The recipe comes from Basel, Switzerland. Enjoy!
The best traditional Georgian food recipes are pulled from regions of the Georgia Republic. Each has its own distinct style of food preparations. Cooks all around Georgia are adamant about buying the freshest local produce,
The best — golden, crispy, perfectly flavored — and most doable spanakopita I’ve ever made or eaten.
Here are 14 popular and best Serbian foods you should try on your trip to Serbia.
The Acadians have kept French language and culture alive in Maritime Canada. And they took these to Louisiana where it still survives as Cajun. But somehow, Louisiana never inherited their real culinary gift - Acadian rappie pie.
The medium chain fatty acids found in coconut milk will support your thyroid and give you energy. They also provide important minerals needed to maintain blood volume, regulate heart health, and help with digestion. This recipe is a great way to enjoy kefir. Remember, you can make kefir using any kind of milk.
Big, hearty round potato dumplings with a piece of bacon inside simmer slowly in a rich ham broth. Serve the dumplings with the broth and pieces of ham for a Scandinavian soul food supper that's perfect on a wintry day.
The best Peruvian Snack Foods - as important in Peru as culinary creations of the country’s top chefs. Your foodie bucket list of nibbles for your travels to Peru.
For Purim, we're giving hamantaschen a savory makeover, with culinary influences from Spain, Russia, India, Mexico, and the Middle East
Gluten Free Samosas
An easy recipe to prepare pardulas - Sardinia's favorite Easter sweet.
Just three ingredients get you more flaky layers than you can count.
A trip to experience the beauty of Scotland isn't complete without trying these traditional Scottish foods, steeped in rich and fascinating history.
Between Scandinavia and Eastern Europe, Latvia has an intriguing food scene. Here are the top dishes you can't leave Riga without digging into.
The joy of this German speciality lies in the dumpling's irregular shapes and sizes.
Impress your friends and become a pierogi expert in no time!
Trim most of the visible fat from the meat and cut into 1-inch cubes. Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, and black pepper.
How to stuff deviled eggs Estonian-style with mashed egg yolks plus a secret ingredient that makes for an ultra-smooth, ultra-creamy filling...
Although rhubarb will thrive for another few months, my annual Spring-time romance with rhubarb is coming to an end. I've made more muffins and cakes than I care to count, and local strawberries have just hit the markets, so bye-bye to Rheum rhaponticum and hello to Fragaria family :) To end the rhubarb season, I'll share a very popular Estonian cake recipe with you. I've baked no less than three batches of this during the last two months (including one last night), and I've been doing that for umpteen years. Before that I either ate my mum's (or bought from a Tartu University café - I've got fond memories of long leisurely mornings, sitting at the uni café, drinking copious amounts of tea and eating this cake). If there is one rhubarb cake that every Estonian knows - and probably likes - then that's the one. Note that it works also very well with gooseberries and even apples later during the year. Did you know that rhubarb has such lovely-looking seeds? Estonian rhubarb cake Biskviitkattega rabarbrikook About 16 pieces Sweet pastry (pâte sablée): 150 g butter, at room temperature 100 g caster sugar 1 large egg 250 g all-purpose flour 0.25 tsp salt 0.5 tsp baking powder Filling: 400 g rhubarb (about 4 large stalks) 85-175 g caster sugar (100-200 ml) Sponge topping: 4 large eggs 4 Tbsp caster sugar 4 Tbsp all-purpose flour First make the sweet tart pastry. Cream the butter with sugar in a mixing bowl, then and the egg. Sift flour, salt and baking powder into a bowl, then tip into the mixing bowl and stir until combined. Using your hands, press into a medium-sized baking tray (mine is 24x32 cm) and place into a fridge for about 30 minutes. (I must admit I sometimes skip this part to no ill effects). Pre-heat the oven to 200 C/400 F. Take the rested pastry out of the fridge and pop into the pre-heated oven. Bake the pastry for about 10-15 minutes, until it looks dry and is slightly golden. Reduce the oven heat slightly. Meanwhile, wash and dry the rhubarb stalks (I never peel young local rhubarb), then cut into short 1 cm (just under half an inch) lenghts. Mix with sugar, scatter over the partially baked base. Break the eggs into a clean mixing bowl, add the sugar and mix until very thick and pale and foamy. Gently sift the flour into the mixing bowl, then very gently fold it into the egg and sugar mixture. Spoon over the rhubarb layer. Bake at the 175 C/380 F for about 35-40 minutes, until the topping is golden brown and fully cooked.
Learn about Mediterranean cuisine and the best 20 Mediterranean foods you need to try!
This recipe reminds me of my German mother's cooking. It's so delicious and always a crowd-pleaser!
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
