Mamushka: Recipes from Ukraine and Eastern Europe, written by Olia Hercules, features over 100 favorite recipes with seasonal ingredients and flavors from Ukraine and surrounding countries in Eastern Europe. Highlights include Kholodnyk (Cold Beet Soup), Frumentaty (Moldovan Lazy Flatbreads), Deruny (Potato Cakes with Goat Cheese), Som (BBQ Catfish), Nudli (Pork Ribs and Dumplings), Kvashena Kapusta…
Philadephia: The Logan Hotel and Cannoli
We recently spent a long weekend visiting Philadelphia, Pennsylvania for the first time and I’ll be covering our experiences in a series of four blog posts. I am starting with our stay at The Logan Hotel and pairing the review with a recipe for the iconic Cannoli. Disclosure: I received a two night stay at…
Culina Europe Cookbook Review and Encharcada (Portuguese Soaked Eggs)
Culina Europe: Dine with Europe’s Master Chefs brings together more than 250 recipes from over 100 award-winning chefs in Italy, Greece, Spain, France, Belgium, Germany, Netherlands, Switzerland, Sweden, Denmark, Luxembourg, Great Britain, Portugal, Norway, and Austria. I will be sharing a recipe for Encharcada, a Portuguese egg dessert from Chef Maria Santos Gomes, and other highlights in the…
Šalša (Croatian Tomato Sauce)
Italy isn’t the only country with spectacular tomato sauces. In Croatia, they are known as Šalša or Paradajz Sos. This particular one comes from the Dalmatian coast and is a created by simmering together tomatoes, plenty of garlic, onion, butter, parsley, and a little sugar. As I was searching through recipes, I found a few different ways to…
Spain: The Cookbook Review and Arroz con Acelgas (Spanish Rice with Swiss Chard)
Spain: The Cookbook, written by Simone and Inés Ortega, features a massive collection of over a thousand recipes. Simone first wrote 1080 Recetas de Cocina over thirty years ago and it was published by her husband. Her daughter, Inés Ortega, updated and modernized the recipes to create this edition in English (it was first published in 2007 as 1080…
Irish Porridge with Berry Compote
Start the day on a great note with this Irish Porridge topped with a warm mixed berry compote. The porridge comes together easily, but it does take a bit of time on the stove. Steel-cut oats are simmered in water and cinnamon until tender, about 40 minutes. Heavy cream and milk are mixed in for…
Irish Crisp Sandwich and St. Patrick’s Day Round-Up
The Irish Crisp Sandwich, Crisp Sambo, is perfect for a quick and easy snack this St. Patrick’s Day. All you need are two slices of bread, some Irish butter (I have seen Kerrygold at most supermarkets lately), and potato chips (crisps). Mairéad of Irish American Mom and The Daily Spud both recommend using Tayto Cheese and Onion…
Yiddish Cuisine Cookbook Review and Pirojkis
Yiddish Cuisine: Authentic and Delicious Jewish Recipes features the favorite everyday and special occasion recipes of delicatessen owner, Florence Kahn. Highlights include Potato and Onion Pierogis, Pumpkin and Hazelnut Strudel, Pastrami Sandwich, Herring in a Fur Coat, Hamantaschen, Blinis, and Poppy Seed Cheesecake. Florence Kahn opened her delicatessen shop in the Jewish District of Paris on the corner…
Panetteria Cookbook Review and Panini All’Olio (Italian Olive Oil Rolls)
Panetteria: Gennaro’s Italian Bakery, written by Gennaro Contaldo, features authentic sweet and savory Italian baking for both special occasions and everyday cooking. Highlights include Treccia Colorata (Braided Sweet Bread), Pizzette Margherita (Mini Pizzas with Tomato, Mozzarella, and Basil), Danubio Salato (Savory Brioche), Panini al Latte (Milk Rolls), Focaccia con Aglio e Rosmarino (Focaccia with Garlic and Rosemary),…
Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle) and Mardi Gras/Carnival Round-Up
Tagliatelle Dolci di Carnevale is a delicious Carnival snack from the Emilia Romagna region of Italy. A sheet of pasta dough is sprinkled with sugar and orange zest, rolled up cinnamon roll-style, and sliced into spirals. These sweet pasta spirals are fried until crisp and golden before serving with a dusting of powdered sugar. I…
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