I have already described the process of making caramelized onions in a recipe for Pisaladier, a French onion tart with anchovies. But this time I want to touch on the…

Frittata is the Italian version of an omelet. As a rule, various vegetables, cheese, and meat are added to it. You can put anything you want as a filling. In…

These scones have a “pocket” of filling inside as they are baked, just like pan-cooked pita bread, but the dough here is more bready and airy, due to the use…

Continuing to share zucchini dishes with you. This time a savory zucchini salad recipe from Korean cuisine. Thanks to the relatively neutral flavor of zucchini – they go well together…

Zucchini and zucchini can be used to make anything. Appetizers, salads, soups, side dishes, and even cakes. But this time we are going to make a simple appetizer that even…

I’m not a big fan of pumpkin and pumpkin soups, but this one won my heart. Perfectly balanced, moderately sweet, bright, and with spicy curry notes. Unlike other recipes, the…

I like to share recipes that not only describe the cooking process, but also introduce readers to features, tips and tricks that go beyond a single recipe. In a recent…

This recipe is from one of my favorite cookbooks — The Food Lab. I’ve adapted it a bit and so far it’s the best shrimp pasta recipe. I’ve ever tried.…

This dessert is called flan in Mexican and Spanish cuisine, and crème caramel in French cuisine. The taste is incredible and the texture is more delicate than tender! The Mexicans…