Recipes, tips, and inspiration for home cooking, traditional dishes, and modern flavors.
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Kolivo, the boiled wheat dish served at Orthodox memorial services, is sweetened with icing sugar rather than granulated sugar, because icing sugar blends into the wheat and does not crunch. This recipe, with walnuts…
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Black Sea mussels cook in one pan with garlic, white wine and parsley and are ready in 25 minutes. Serve with bread to dip in the sauce.
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Cold water and a pinch of baking soda make the chickpeas butter-soft in this meat-free stew with fresh spinach, tomatoes and paprika. It serves four.
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A creamy soup that tastes of the forest: button and chestnut mushrooms, potato to thicken it, cream stirred in at the end and crunchy croutons on top.
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This tender veal stew with celeriac and a hint of lemon is cooked slowly on the hob. It fills you up without feeling heavy.
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Mekitsi are the fried dough that monks at Rila Monastery serve pilgrims for breakfast. The dough is made with yogurt and rests for 20 minutes. The…
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This St Luke's Day duck cooks on its own while you relax. It comes with red cabbage braised with apples and vinegar, and crisp honey skin.
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The pumpkin in the tray soaks up the chicken fat and caramelises, while the drumsticks turn golden with crisp skin.
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This Italian soup, made from whatever is left in the fridge, is thick and packed with courgettes, carrots, green beans and tomatoes.
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This fish soup uses Black Sea fish and lemon, with no extra spices, the way Burgas fishermen make it. It serves four and takes about an hour.
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A meat-free meal for St Peter's Day: leeks are at their sweetest in October, and with rice, carrot and lemon they make a warm fasting lunch in 40…
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This cake comes together in one bowl, with no mixer, and the apples melt into the batter. Bake it for 40 minutes and serve it warm.
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Horse mackerel in 25 minutes: the cheap fish that fishermen keep for themselves. It has a crisp crust, juicy flesh and a fresh taste of garlic and…
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A topping of eggs and yogurt, added in the last few minutes, gives the lamb and leek dish its silky texture.
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Squid stuffed with rice, tomatoes and dill, baked slowly in the oven – "sarmi" from the sea, enough for a festive Sunday lunch.
