They look like peony buds. They taste like childhood. Very delicate, barely sweet. The dough is laminated, but the proportions and the method are somewhat unusual and make the dough very light. But it is the taro stuffing that makes these pastries so desirable. If you are yet to discover the flavor of cooked Taro Areca — the one with pink fibers and the flavor of pastry cream — stick around while taro is being steamed! I bet you’ll be amused with its aroma.

Монастырская изба is one of the most popular cakes in post-Soviet countries. И за что его не любить? Кислые вишни, песочное тесто, крем из подслащенной густой сметаны — простые и хорошо сочетающиеся ингредиенты. Sour cherries are rolled into a thin layer of dough and baked to look like cilindrical pies. The pies are layered with thick sweetened sour cream to represent a log cabin, то бишь дровяную избу.

My amazing frozen wild blueberries were forgotten in the heat of my garage to melt. What was the best way to save them? Make a blueberry jam! What kind of blueberry jam every food blogger and their mom made recently? The one with lavender! So be it. Since too much sugar and long-simmering would kill the natural flavor of blueberries, I decided to use pectin NH and make the process as gentle as possible. Born by accident, the divine purple blueberries and lavender potion surprised me!

Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!

I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one was the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me to experiment with several rye crust recipes available online to see what’s out there. One, in particular, became my favorite — a crust made with butter using the same method as for the flaky Pâte Brisée. The heirloom Wren Abruzzi rye flour and good tasting butter create an exceptionally flavorful dough that pairs well with many toppings, savory and sweet.

I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.

I equally enjoy eating and making dumplings. It’s one of those foods that gives me an opportunity to let my fingers work on something fine and elaborate. That’s why I haven’t given a try to my ravioli maker for years until now. But even a passionate cook who tends to make meals from scratch feels lazy from time to time and I unpacked it.

I had an idea about what kind of dough will be best to use for the maker, and the first try was successful. There were only three convenient ingredients. The dough was easy to make and easy to use. It didn’t need more than 15 minutes to rest and nicely rolled very thin. The dumplings were cooked in about 2 minutes.

I tried it for a few times with different stuffings and now happy to share the recipe! It is perfect for dumplings with the stuffing that benefits from quick cooking — raw herbs, berries, fresh cheese, etc. Enjoy!

This holiday season, add this healthy Alsatian delicacy as a side dish to your festive table!

Do you like sour cabbage served with smoked sausages or pork or poultry? Everything we enjoy eating WITH smoked foods will also taste outstanding when smoke-roasted. This rule works for me every time. Though I experimented with adding smokey flavors to some unconventional foods, sauerkraut didn’t come to my mind until my friend mentioned a restaurant serving it smoked. Now, after making it at home time after time, fermented cabbage with its distinct tang looks like an obvious candidate for roast-smoking.

With Cameron’s stovetop smoker, it takes 20 minutes to add a hickory smoke flavor to fermented cabbage and another 5 to saute it with onions and heavy cream. It is as easy and quick as impressive for its complexity of well-balanced flavors. In France, it is served with cooked white fish, sausages, pork, and various poultry. Enjoy and happy holidays season!

I love this side dish for being so simple to make, yet extremely attractive. Similar to lasagna or moussaka, potato gratin should be cooked in advance, refrigerated to set, removed from the pan, sliced to portions while cold, and reheated before serving. If all steps are done in that order, a humble potato makes an eye-catching side dish, a beautiful element of any plated dinner.

This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.