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Braised Beef Short Ribs

Braised Beef Short Ribs

  As with any other beef stew the main secret in good braised short ribs is in the long cooking time. Even if the ribs are prepared just with salt, black pepper and water, the stew will be delicious after two-three hours of cooking – […]

Beef Bourguignon

Beef Bourguignon

    It is winter. It is time to cook beef Bourguignon – a hearty and rich stew. There is a kind of miracle about this dish: even though everyone is using mostly the same list of ingredients, the final results differ from home to […]

Holiday Ham

Holiday Ham

    Holiday ham was the last thing I wanted to eat at any holiday feast. It was always too salty and/or too sweet – you couldn’t taste the meat. But I adore those old-fashioned cookbooks picturing huge chunks of glazed ham topped with oranges […]

Porchetta

Porchetta

    Generally speaking, any pork roasted with herbs and spices typical for this dish can be called porchetta. In old times, in Italy, porchetta was made from a whole pig. It was first deboned, then the meat and the fat along with its skin […]

White Pizza with Anchovies

White Pizza with Anchovies

    If you are a food lover, but hate anchovies, once in your lifetime, you have to try a piece of anchovy pizza. Exactly like a sharp overwhelming taste of fennel is disappearing when you are roasting or frying the bulb, the anchovy taste […]

Turkey Roulade (or Pork Roulade)

Turkey Roulade (or Pork Roulade)

    If you are not in a mood of dancing around the bird in the oven while roasting a whole turkey for an upcoming holiday, you might love this recipe. Preparing (‘unfolding”) the fillet for the stuffing is the most complicated part in making […]