Adjaruli Khachapuri for Breakfast

Does this Georgian savory open pie with cheese and egg need any advertising? Just listing the ingredients will make your mouth water! Freshly baked crusty bread, slightly salty cheese, and a runny egg — what’s not to like?

January 5, 2015
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Honey Cake | Medovik

Medovik (Honey Cake) is known under different names and considered one of the most popular cakes in Eastern Europe.

January 5, 2015
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Magic Beans

For a long time, I was not a big fan of beans. I didn’t like either cooking or eating them until I tried marinated with pesto giant Lima beans once. They were relatively expensive, so I decided to learn to make them at home. Eventually, I discovered a no-hustle way of cooking legumes in my Crock-Pot. Later, I’ve got an Instant Pot, and the process became even easier and faster. I keep strained beans in a covered container refrigerated for up to 4 days and use them for soups, salads, stir-fries, snacks, etc. Isn’t it convenient for a busy home cook? Dry Lima beans absorb a lot of water when cooking, so a cup of dry beans (~8 oz) becomes 3 cups of cooked beans. Follow the link for instructions on how to cook giant Lima beans using slow or pressure cookers without presoak.

January 5, 2015
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The Feast of Seven Fishes: “Fur Coat” Dressed Salted Herring

Thinly sliced potatoes, carrots, and young beets are layered with salted herring, eggs, onions, and mayo to make n appetizer version of famous Eastern European salad known as “Fur Coat”.

January 5, 2015
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The Feast of Seven Fishes: Tequila-Cured Salmon

Miguel Ravago, one of the Fonda San Miguel founders, was served this dish in the Mexico City home of Guadelupe Rivera Marin, the daughter of Diego Rivera and Frida Kahlo. Miguel was so impressed with the taste of salmon that he asked Guadelupe’s permission to recreate the recipe for the restaurant in Austin.

January 5, 2015
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The Feast of Seven Fishes: Whiskey-Cured Tuna

In Texas, we are familiar with cured salmon, but don’t see much cured tuna. The taste, texture, and fatness of yellowfin tuna loin steaks differ from salmon, so does the result of curing it, even if you use the same recipe as for gravlax. In this recipe salt dehydrates tuna to a thick marmalade consistency…

January 4, 2015
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