We love eggs for breakfast. Most of the time it’s classic scrambled eggs or hard- or soft boiled eggs, but sometimes I prepare them in the oven.
Haricots verts and white bean salad with shallot vinaigrette – Zöldbab és fehérbab saláta mogyoróhagymás öntettel
This wonderful two-bean salad recipe comes from David Tanis, author and chef, columnist of The New York Times. The creamy white beans and crunchy green beans make an interesting and delicious mix.
Full of flavors and rich in protein. Quick and easy to make. Needs only five ingredients. Give it a try!
Written by my husband, Steve: From 1987 to 1989, I was a Peace Corps Volunteer on the Eastern Caribbean island of St. Kitts. In that role, you can expect to be exposed to new life experiences, stressors, and anxieties on an almost daily basis.
These delicious mashed potatoes are creamy, rich in butter, and quite unique as a result of rosemary and garlic.
I cut out this recipe from a magazine some time ago (I can’t remember the title of the magazine) because I liked its simplicity. It’s a healthy side dish, but it’s excellent on its own too.
This is an incredibly quick dish, rich in color and taste. You can use fresh or frozen raspberries or even mixed berries.
Our raspberries are doing incredibly well this year – we can hardly keep up with eating and freezing them. What else to do with them?
What to do when you have strawberries that ripen faster than you hoped for? Make a quick, luscious, no-bake mousse.
The first cookbook I owned is the one my mother gave me when I started living on my own after college. It’s called Édeskönyv (Sweets) by Mária Hajková. It’s a baking book written in Hungarian, more precisely translated into Hungarian from Slovak, published in 1957. It promises that its 745 recipes will turn out good. Some of my very favorite desserts come from this book.