recipe
-
Fisherman’s Risotto
“My wife’s a better cook than yours” was the common refrain on fishing boats plying the Adriatic Sea. These rugged men would leave home for three or four days at a time, each carrying a lunch toolbox of sorts. What… Read full article
-
Sachertorte
Some would argue that Sachertorte is THE dessert one thinks of when you think of Vienna and we agree it is hard to go wrong when you combine butter, chocolate, jam and whipped cream. The Sachertorte has a long and… Read full article
-
Cazuela de Vaca-Chilean Beef Stew
It’s wintertime, so a warm soup sounds nice in the northern parts of this country, but for those of you who are living farther south, we hope that this Chilean specialty will pique your taste buds too. Named for the… Read full article
-
Apple Spice Cake: Modern Pain d’Epices
History of Pain d’Epices (Spiced Bread) According to the World History of Beekeeping and Honey Hunting by Eva Crane, spiced bread originates from honey cakes from Ancient Egypt. The middle ages marked a widespread consumption of these bread-like cakes with… Read full article
-
Tortillas from Catalonia
Spanish omelets or tortillas are one of the most common dishes in Spain and though most are made with potatoes the French influenced Catalan version uses chick peas instead. You can enjoy a tortilla for a snack, lunch or light… Read full article
-
Neeps and Tatties
A delicious twist on a traditional Scottish recipe which should technically be accompanied by Cock a Leekie soup, Cranachan, and haggis all washed down with whisky, but we’ll leave it to you to decide how authentic you’d like to be.… Read full article
-
Classic Italian Minestrone Soup with Pesto
Classic Italian Minestrone Soup with Pesto Every family in Italy makes its own variation of minestrone, which means literally “big soup,” from the word “minestra.” One may insist on using spinach, while another may argue for leeks and swiss chard.… Read full article