Ayran, also known as doogh, is a yogurt-based drink popular in Eastern Europe and Central Asia. It is usually consumed as part of the breakfast during the…
Directions When the sauce is almost done cooking prepare your béchamel or ricotta filling. If you want you can add 3-4 handfuls of grated emental cheese …
The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), he…
Gnocchi is a pasta based on potato, making it a less bloating alternative to other kinds of pasta. They are substantial and can be roasted in butter and o…
Damper is a no-yeast australian campfire bread. It is easy to scale up and down. ⏲️ Prep time: 30 min 🍳Cook time: 30 min 🍽️ Servings: 15 Ingredients 4 …
⏲️ Prep time: 5 min 🍳 Cook time: 0 min 🍽️ Servings: 14 Ingredients 1 1/4 lbs (600 grams) tomatoes 1 14.5 oz (400 grams) canned tomatoes 1 green onion 1 …
Rösti This swiss classic works great together with fried eggs and steamed peas or spinach. Can be useful to get rid of leftover potatoes from the day bef…
1/4 teaspoon cumin, ground (if you have whole, toast in a dry pan until fragrant before grinding) 1/4 teaspoon za’atar (optional, if you can find it) 1 T…
A hearty and cheap stew, that’s easy to make and is my go to dish to make and freeze on weeknights. This dish is really flexible and goes with virtually …
Mashed potatoes in Belgian style ⏲️ Prep time: 10 min 🍳 Cook time: 30 min 🍽️ Servings: 4 Ingredients 500g potatoes 300g carrots 100g bacon 50g butter 1…
Kvass is a Slavic fermented beverage which is both simple to make and rich in flavour. ⏲️ Prep time: ~30 min ⌛ Fermentation time: ~1 week Ingredients 100…
Ingredients 2 thermos, ½l capacity each thermometer 1l milk 100ml yogurt Directions bring the milk to 45°C (113°F) pour the yogurt into the milk wisk w…
Zaatar This is a traditional Palestinian-Lebanese way of making Zaatar. It can be then eaten by dipping bread in olive oil and in the Zaatar or as part o…
Cheese The success of this recipe depends entirely on the quality of the milk. The fresher the milk the better. Your regular UHT milk won’t work, because…
A swiss classic for cold winter dinners. Traditionally cooked in a “Caquelon” pot and served on a candle heated stove, to keep the cheese from going solid…
Mazurek is a traditional Polish flat cake made in many homes for Easter. Many different toppings are possible. Ingredients 2 1/2 cups flour 1/4 cup powde…
This is a recipe for a basic loaf of bread. The dough itself can be used however. I’ve made buns, rolls, and whole bread loafs using this same exact doug…
⏲️ Prep time: 10 min 🍳 Cook time: ≈ 30 min 🍽️ Servings: 4 Omelets Ingredients 2 tablespoon quick-cooking tapioca 1/2 teaspoon salt 1/8 teaspoon pepper 3…
⏲️ Prep time: 10 min 🍳 Cook time: 2 h Ingredients 1 kg fruit of your choice 1 kg sugar Directions Cut the fruit in small pieces and place it in a pot.…
Rice is easy to make in any pot. The simple use of different spices can change its use or what it accents. Ingredients rice chicken stock (optional) onio…
Eggs are great. This page will contain all sorts of “basic” ways of having an egg. Feel free to suggest more, as per the instructions on the homepage. In…
Oats are great for breakfast. On their own they’re pretty bland, but become great when you add some things to the bowl. This recipe offers some suggestio…
⏲️ Prep time: 30 min (plus one hour rising) 🍳 Cook time: 30 min Ingredients 1kg white wheat flour ½L milk 125g butter 14g dry yeast 1½T salt 1 egg Dire…
Ingredients 1 pound tubular dried pasta 1 pound sweet Italian sausage 1 onion, minced 1 carrot, minced 1 celery stalk, minced 28oz (825 ml) can of whole …
Tuh’u (Akkadian for possibly “beetroot”) is an ancient Mesopotamian spring festival dish, a lamb stew of sorts, extracted by historians at Yale Babylonian…
plant-based cooking. She released the plant-based cookbook I Love You: Recipes from the Heart (2024), and has hosted the Flavour Network plant-based cooking
based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water to cook the food. Oil based cooking techniques
from 2013 to 2025. Yonan's 2024 cookbook Mastering the Art of Plant-Based Cooking won the 2025 James Beard Award. Yonan was born in Albany, Georgia, and