Tocană de vită și salată caldă de varză roşie şi gutui
Am îndrăznit să abuzez de arome şi nu am greşit, atunci cȃnd mi s-a făcut poftă de o tocană de vită și salată caldă.
Pork scruff for 6
(PUB) My dear ones, I don’t know how about you, but for me, things are like this: I won’t imagine my life without fat and …
Duck leg tartines
(PUB) A sort of paradox in slow motion, as the roast of the fat and benefic meat (specialists not only restrain from stating that duck …
Lovage, metaphysics and a bit of pork
(PUB) Access the page of the contest here. The other day, being in Cluj, I made this multicolored, “multiflavor” and “multivitamin” salsa (which is like …
Spaghetti with pancetta and mushrooms
(P) Pancetta is not just a fancy name for bacon, but the name of a certain type of bacon. It comes from the pork belly …
Salmon and pea tagliatelle
I offered this recipe to my friends at Hills, the restaurant in Bistrița with which I collaborated ever since its opening. I thought you might …
Joe, you burned the meat!
One of the aspects we need to improve, as meat-eating Romanians (I generalized for the sake of keeping short phrases, if you don’t feel you …
Crock-pot lamb shin
(PUB) Why do we cook meat at low temperature, for a long time? For the taste it acquires over time, for the tenderness, for the …
Slow cooked lamb
Two days ago I cooked two quarters of a lamb (it would be like half), in a tray, in the oven. One of the trays, …
Crusted fish and baked sweet potatoes
Inspired by the famous fish and chips, this recipe promises to get you away from cooking monotony. It involves, as usual, a white fish, filleted …