RECIPES
Time for Leeks: Leek Fritters
Quick, cheap leek fritters with breadcrumbs and eggs, finished with a squeeze of lemon and a pinch of nutmeg. Great as a side or on their own!
Laugenstangen, or Dunked Yeast Sticks and Pretzels
Homemade Laugenstangen: chewy German-style yeast sticks and pretzels dunked in a simple baking soda bath, no special lye needed. Makes about 24.
Sweet Potato and Parsnip Gnocchi
Sweet potato and parsnip gnocchi with arugula, toasted walnuts and a creamy gorgonzola sauce: a colorful, cheerful winter dinner.
Batatas, or Sweet Potatoes
What are batatas? Meet these sweet, tender potatoes from the Americas: what's in them, how to cook them, and why I love them.
Oranges in Syrup
Oranges simmered in a coffee syrup and sprinkled with chopped pistachios: an easy dessert that's a great change from fresh oranges.
Tagliatelle with Brussels Sprouts and Meatballs
Tagliatelle with a hearty winter sauce of Brussels sprouts, yellow bell peppers and browned meatballs in tomato broth. Great with pasta or a baguette.
Thai Cuisine
A few words about Thai cuisine: its influences, fresh herbs and flavors, how meals are eaten, and a bit of table etiquette.
Thai Banana Soup with Chili
The soup has a distinctive, pleasant flavor, and how warming it is! I don't love spicy food, but this time I handled it with pleasure.
Vanilla Cupcakes with Farmer's Cheese Frosting
Fluffy vanilla cupcakes with a creamy farmer's cheese frosting, plus my take on the age-old question: what's the difference between cupcakes and muffins?
Placek po węgiersku (Hungarian-Style Potato Pancake with Goulash)
Hungarian-style potato pancake: a crispy potato pancake folded around a spicy pork goulash with peppers. A hearty, warming winter dinner.
Rogale maślane (Buttery Crescent Rolls)
Tender, light and very buttery crescent rolls (rogale maślane), perfect for breakfast, a school lunch or with coffee, with or without filling.
Pasta Bake with Ground Meat, Zucchini, and Mushrooms
A cozy baked pasta with ground meat, zucchini, mushrooms and tomatoes, made from leftovers and topped with melted, lightly browned cheese.