Panettone, this sweet Italian Christmas bread, loaded with candied citrus and raisins, is excellent not only on its own, but also as the main ingredient in bread pudding.
I love roasted vegetables very much, including roasted winter squashes. Roasted squashes are delicious on their own, but I also add them to salads.
I love a good soup. This is one of my favorites; it uses kohlrabi – a quite underrated and, in the US, a not very well-known vegetable. Kohlrabi is fantastic in vegetable soup, but it really shines on its own (with the help of some potatoes) in this soup.
Simple, quick, easy, colorful, healthy, delicious, comforting. Equally great from fresh or canned tomatoes. This time, I cooked it using freshly picked tomatoes from our garden.
When tomatoes are in season, even though we eat a lot of them, we don’t get tired of them. This very simple creamy salad is one of our favorites. Fresh and tangy and comes together in no time. Perfect on its own or with grilled meat or chicken.
The heart of my cooking for some time now is tomatoes – we had many of them in our garden. I am in a constant search for easy recipes resulting in tasty dishes.
The traditional Greek salad is probably one of the most popular salads. I sometimes make it with a little twist by adding cooked chickpeas and leaving out the olives (because my husband doesn’t like olives but loves chickpeas).
When I want to find a good recipe for a certain ingredient, I will often consult Alice Waters’ great cookbook “The Art of Simple Food.” This time, it was our ripe tomatoes for which her fresh tomato salsa gave me an inspiration.
This simple salad is versatile, and you could put it together in the last minute. You can change some of the ingredients, depending on what’s available at home. You don’t really need a recipe here.
We have so many tomatoes this year! Hungarian heart heirloom and yellow cherry tomatoes from our garden, mozzarella cheese and basil from the farmers’ market. This simple salad is not even a recipe, just an arrangement. Perfect for a summer dinner.
These waffles are a variation on the popular American breakfast food. The recipe comes from the cookbook A modern way to eat by Anna Jones. I got very excited about this recipe because instead of the usual all-purpose flour the main ingredient here is ground oats; I rushed to try it.