The minute my reader Gunel from Azerbaijan sent me this recipe, I was hooked.  Savory potato-carrot loaf? Baked in a loaf pan? Really?  I mean, I am familiar with potato breads, but this is no bread. This is something different. Its texture it is more like kourkouto I am still addicted to,  but it comes in ...

These rolls are essentially made from a tender pizza-style dough, spread with roasted garlic, cut into strips and rolled into knots. Thanks to their moist, tender texture and sweet garlic flavor, they really don’t need any butter when served. Try them as a complement to a meal featuring a substantial soup like our Hearty Minestrone ...

Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces. Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry. While ...

The calendar is telling me it is May, but it is April weather. Here in northern part of Sweden, April weather means rain, snow, hail, and chill mixed with a moderate amount of sunshine which warms up our frozen winter bodies. We have lost spring as a season and are left with three. A short ...

The secret to this light and tangy dish is a marinade that’s made with Italian vinaigrette. It comes together quickly, and the chicken strips are so flavorful you may find you don’t even need dressing for the salad. Ingredients MARINADE * 1 (8-ounce) bottle Italian dressing * 2 tablespoons Worcestershire sauce * 1 tablespoon lemon juice * 1 teaspoon Creole ...

Serves 4 Ingredients: * 8 spring roll skins * 2 oz. thinly sliced pork, cut into thin strips Mixture A: * 1 tsp Chinese rice wine or sherry * 1 tsp coy sauce and cornstarch * A few grain of pepper * 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips. * 2 ½ oz. boiled bamboo shoots, cut into ...