Fall in a cast iron kettle
The cast iron kettle is one of my favorite “tools”. Its round base diffuses the heat in a way that allows you to use it …
Chicken stew
Some time ago, when I was in France, I made this dish for a gathering of good French people (they were over 200). They enjoyed …
Narrated recipes
On Saturday I cooked for the third time at Escargot Bistro (at 101 Toamnei street, Bucharest). Well, for the fourth time if we count the …
Veal tail stew
Our urban culture doesn’t appreciate the true value of veal tail. It is a pity, but it’s not too late to turn the tables in …
Sausage stew – the new version
The stew made from winter vegetables (potatoes, carrots, turnip cabbage, celery) is one of the first things I started cooking in my childhood. First, without …
Mushroom and veal stew
Ever since my lady got pregnant, cooking at home has slightly changed. I can no longer add a lot of anything (for example, I can’t …
Lamb stew
“The food for the personnel” is food cooked in restaurant, catering or campaign kitchens to feed the ones who are cooking. It rarely has anything …