Romanian soups are well-known for their sweet and sour taste. It is a specific aroma rarely found in any other dish around the world. This prestige is mainly owed to the secret ingredient key to the Romanian traditional cuisine: the sour borș.
The History of Romanian Cabbage Rolls (Sarmale)
There are few foods that have traveled the world the way cabbage rolls have. Sarmale, as they are called in Romania, are today considered an incredibly delicious dish with Romanian-specific ingredients.
I Let My Preschooler Plan and Prepare Our Dinner—Here’s What I Learned
If you have kids, how often do you include them in the meal planning process? For me and my 4-year-old son, it’s almost never. Instead, I make sure to work in meals I know he typically enjoys.
The Wok: An Ancient, Versatile Cooking Staple
The wok appeared over 2,000 years ago during the Han dynasty and arrived in the United States during the mid-19th century.
The Case for Canned Tomatoes
Cooked tomatoes hold a soft spot in my heart. Their rich aroma simmering over a stovetop conjures specific, warm memories from throughout my life—from my mother carefully blowing on a spoonful of hearty stew before handing it off to me, to making a delicious (and messy) homemade pizza sauce with my partner as an adult.
Mangal: Smoldered Russian Magic
Whether you’re having a casual meal with family or friends, celebrating a special occasion, or simply dining at your summertime country house, if there’s meat on the menu, it will be roasted on a mangal.
A Simple Guide to Food and Tea Pairing
You’ve probably seen someone elaborately snorting and swishing wine or know some guy with a hipster mustache who’s really, really into coffee.
Pelmeni: Eurasian Pillows of Childhood
A chilling burst of winds rolls in from the Kazakh Steppe, rattling the thin metal walls of the marketplace. I stride through the maze of crudely disassembled shipping containers that hold clothes, toys, and industrial products.
The Universal Expansion of the Dried Pepper
Festive bundles of red pepper hang ubiquitously on storefronts and roadside stands of New Mexico, where they’ve been grown since 1600.
Pebre: The Chilean Salsa for Bread
Dad hurries to the grocery store after work. It’s rush hour, or la hora del taco, in Chile. The store is packed, and only a few discs of pan amasado remain, but fresh bread is a must for once—the Chilean afternoon teatime.