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Traditional recipes

Salad of roasted peppers

Bake the peppers and put them in a covered pot, then clean them of the skin, remove the stalks and all the seeds and cut them into strips. Put the boiled egg yolk on a small grater. Add the raw yolk and mustard over the boiled and grated egg yolk. Mix them well then add oil to make mayonnaise.
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Traditional recipes

Best Healthy Dessert Recipes

Healthy Dessert Shopping TipsThere are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.Healthy Dessert Cooking TipsThink beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
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Traditional recipes

Peach Mustard

Peach Mustard Recipe Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.Ingredients1 teaspoon apple cider vinegar½ teaspoon kosher salt, plus more⅓ cup whole grain mustard1 tablespoon finely chopped fresh chivesFreshly ground black pepperRecipe PreparationUsing the tip of a paring knife, score an X in the bottom of peach.
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Traditional recipes

Traditional Christmas Dinners Around the World

Wherever you are this Christmas, chances are you’re looking forward to a special dish at your holiday feastistock.com / goleroA peek at what people aound the world have on their table for Christmas dinner.The holidays are a time for reflection, for stepping back and taking time to appreciate those closest to us.
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Traditional recipes

Spiced Oat and Pear Blondies

Spiced Oat and Pear Blondies Recipe A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids adults coming back for more.Ingredientstopping⅓ cup cup all-purpose flour⅓ cup cup old-fashioned oats¼ cup cup (packed) dark brown sugar¼ teaspoon tsp.
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Traditional recipes

Caviar Sturgeon Burger with Caviar Crème Fraîche Recipe

IngredientsFor the sturgeon burger:1 ounce clarified butterFour 4-ounce portions of sturgeonSalt and pepper, to taste4 brioche buns, cut in half, drizzled with olive oil and toasted1 ounce extra-virgin olive oil1 vine-ripened tomato, sliced thin1 head of lettuce, preferably Red OakCornichons, for garnishFor the caviar crème fraiche:6 ounces crème fraîche30 grams Petrossian Transmontanus caviar1 teaspoon caviar salt (dried and pulverized caviar) (optional)DirectionsFor the sturgeon burger:Place a sauté pan on medium-high heat and add clarified butter.
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