From time to time, I like to cook some jam – a small production – for short term storage. This time, I made a delicious jam from the ripe yellow plums, which we got from one of our neighbors. I keep this type of jam in my fridge. I also used to give some of it to relatives and friends, as a gift.
This vegan and gluten free pie is “unfussy, hearty, and warming,” says Anna Jones in her cookbook A Modern Way to Eat, which contains more than 200 vegetarian recipes.
I often make this simple but versatile side dish. I serve it with roasted duck – especially at Christmas time – or cooked chicken or fried sausage.
This is a quick, simple, and effortless recipe for two people from the legendary French chef, Jacques Pépin.
This is a healthy and filling salad. One of my favorites. It combines roasted cauliflower, red onion, and spiced chickpeas. All ingredients are tossed with tasty tahini dressing.
Pogácsa is the king of Hungarian savory pastries. These tasty, circular sour cream and cheese biscuits are relatively easy to make, especially if you knead the dough a day before, and let it rest in the fridge overnight. On the day of baking, you only have to spend time on shaping.
This simple tomato sauce from fresh tomatoes is great on pasta, but can be used as an element in many different dishes.
This simple but perfect recipe, using peppery arugula, crisp apple slices, and crunchy almonds, comes from the cookbook Eat a Little Better: Great Flavor, Good Health, Better World by Sam Kass.
Here is a great dish, which is especially perfect when kohlrabies are in season. It uses six different vegetables and some ground meat, but, in my opinion, the meat could also be left out.
This simple, super easy, refreshing fruit dessert will satisfy your cravings for something delicious, and the recipe is very flexible.