Ingredients: ½ (17.5 ounce) package frozen puff pastry, thawed 1 tablespoon lard (I use olive oil – this is just fat to fry the meat in) ½ pound cubed beef ¼…
Hearty “bouillabasque”—Darroze’s tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France:…
While certainly not fluent, Tracy and I have studied enough French language to have an appreciation for the language and especially appreciate its status as the romance language that most seem…
One of the reasons we travel as much as we do is pretty simple – we find cheap flights and hotels. Sound useful to you right now? We thought so! While…
Beef stroganoff is a beloved Russian dish with a rich history intertwined with the culture of Russia. Though the exact origins are debated, it emerged in the 1800s as a hearty,…
This is a standard, easy way to cook chicken casserole for a family. This was a common recipe in the U.S. in the 1950s and 1960s. INGREDIENTS: 1 large red onions…
Agurksalad, meaning “cucumber salad” in Swedish, is a simple chilled salad made from fresh cucumbers and dill. It’s a classic summertime side dish in Sweden, often paired with seafood, meatballs, hard…