The traditional Easter feast requires lamb specialty among other delicious things. The well cooked lamb has rich and complex flavor - it is soft and juicy on the inside and crispy on the outside. The tradition in my family is to stuff a whole lamb with spinach and rise, and to bake it slowly until all the juices and flavors come together.
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Pelmeni are the Russian equivalent of the Italian ravioli and the Chinese dumplings. Actually, almost every cuisine has it's version of dough balls stuffed with sweet or savory filling. The word pelmeni literary means "ear bread." Back in the days, peasant women in Siberia used to make hundreds of pelmeni, stuff them into canvas bags, and hang them outside to freeze.
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I just spent a few hours defrosting a large tuna steak wandering how to cook it, when it turned out that we are going to have company for dinner. To feed 4 people with one tuna steak I made grilled tuna fajitas. Bellow is how I cooked it. Bear in mind, this recipe is very spicy.
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This vegetarian dish is typical for the Balkan cuisine and is known largely by its Turkish name. The legend about the origin of the name tells about a Turkish imam (spiritual leader) who swooned with pleasure when presented with the dish. There are many ways to make the dish, but I will show you my favorite one, where the eggplants are stuffed like boats.
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This recipe is great. You can cook the cutlets really quickly outside on the barbecue or roast them in the oven. Either way, the result will have incredible taste and flavor.
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