Recipes I have made myself, photographed, tested and tasty
June 16, Father’s Day
You’ll find everything you need to make a meal he’ll love in this grilling page
What’s in season
Strawberries are easy to grow in the garden or even in a pot or container on your balcony, rooftop, patio, or even doorstep on a sunny spot
What’s in season
Rhubarb adds a distinct sweet, tart and tannic tone to pies and tarts, especially when combined with other fruits.
Mother’s Day, May 14
Find some recipes to try for Mother’s Day here!
Cinco de Mayo, May 5
Cinco de Mayo is a national holiday in Mexico to celebrate the victory of Mexican forces over the French army at the Battle of Puebla, May 5, 1862. Cinco de Mayo is widely interpreted as a celebration of Mexican culture, of food, music.
What’s in season
Asparagus- grilled, roasted, or steamed, this springtime vegetable is always a treat!
What’s in season
A delicate member of the onion family, with a hint of garlic. Chopped chives can go with nearly any dish whenever you want the flavor of onion without the bite. Great ingredient for fish and meat, rice, soups and salads, chicken or egg dishes, especially on baked potatoes.
Easter Sunday, April 5. Orthodox Easter for the year 2026 is celebrated/ observed on Sunday, April 12.
Spring is in the air! Celebrate warm weather with a casual-yet lovely- spring dinner!
Potato Latkes
Celebrate Hanukkah (December 25-Jan 2) with a traditional classic! These crispy potato pancakes are a welcome dish all year.
Kartofdzhyn
Kartofdzhyn- the pie stuffed with potato and cheese. These popular Ossetian pies are baked with different fillings and often prepared on holidays. In Ossetia they traditionally serve three pies on a plate and only on days of mourning – an even number. These pies are a cult food in Ossetia and have ritual significance.
Grill time!
Warmer weather means it’s time for backyard burgers, tender kebabs, sizzling steaks, BBQ ribs, cold refreshing drinks and gatherings of family and friends.
Chicken Piccata
Chicken Piccata are chicken breast cutlets coated in flour, fried and served with a sauce of butter, lemon juice, white wine or broth and capers. Simple ingredients, but the result are great, delicious, and tasty!
Slow cooker (crock pot)
Slow cooking allows flavors to steep and blend together. It circulates heat and liquid so food stays moist.
Breakfast
Whether it’s a special occasion, or just the weekend, one of these breakfast ideas will be the best part of waking up!
Love my garden
I love gardening so much, it makes my world beautiful. I have a vegetable/herb garden, flower gardens, fruit trees and berries. When I am outside I feel happy, too bad we don’t have nice weather all year but when we do, we are gardening! 😉
https://you-app.com/ Follow me on my page on YOU-app with Jamie Oliver! InternationalMenu, Olya S
This time I used a bread starter for the dough. For the filling: panela cheese, a bit of feta, and burrata liquid. Finished with an egg on top and butter.
Barramundi with Miso marinade and sauce, amazing recipe!
Ниже этого рецепта мой -по которому я готовила барамунди . Кстати можно приготовит лосось будет супер тоже
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
6 (6- to 7-ounce) skinless black cod fillets, about 1 1/2-inches thick
Rye bread abraded baked beet mixed with a little bit of garlic, mayo and horseradish. Selyodka (pickled herring from Sweden) on top of beets, with mustard, pickles and fresh feel. Delicious!
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Roast plum and clementine duck with new potatoes, I used the recipe from my favorite Vietnamese book with adding some our favorite ingredients.
Roasted clementines and plum sauce give the duck a rich, fruity depth, and the Vietnamese touches make the whole dish incredibly aromatic. Sweet, savory, and umami flavors come together beautifully, with just a subtle hint...
I love fish and love cooking it—especially because it’s so hard to find really well-prepared fish in restaurants. Some of my favorites are barramundi, steelhead, and branzino.
This time I made barramundi with ginger and scallions. I marinated the fish with cornstarch and Shaoxing wine, then fried fresh ginger in a wok, added the fish, and after about...
