Today's baked sauerkraut is for all our foodies who are specific in their tastes and jump in without much fuss, only to find themselves enamored with a new delicacy they just discovered. Does this describe you? (BOSANSKI) Recently, while browsing a food forum, I discovered a woman who was wondering the same thing as me. What should one do with fermented cabbage heads left over from the past winter's fermented batch? Although mine was by no means large, there was still cabbage I needed to use up before the spring arrived. One recommendation was to slice the cabbage ... Read more
Filed Under: Side Dishes
Soft and flavorful buckwheat mini breads further enriched with sunflower seeds. A simple way to inspire you to make your own dough.(BOSANSKI) When I returned to Sarajevo there was a period of loneliness. I needed to make new friends, and new memories with the old ones. And so started our monthly dinners. Two ... Read more
Satarash, or risotto stir fry: a contemporary take on a classic. Round grain rice simmered in a sauce of bell peppers, yellow onions and tomatoes for a light and filling vegetarian favorite. (BOSANSKI) Similarly to Read more
Sautéed spinach, a sophisticated way to eat more greens. This velvety side dish requires minimal preparation and is ready in 25 minutes.
Here and there I search for recipes that should be matter of fact. Dishes, snacks, and tastes I grew up with and took for granted knowing how to do, only to later find out I'm not as proficient at making ... Read more
Leek and ground beef risotto, a quick, one-pan dish to get all your basics in: protein, carbs and fat.
Leeks are a strange creature. They're the onion's forgotten cousin, and in taste this is mildly reminiscent. They don't deviate from the onion family in looks either, as they're a more ... Read more
Filed Under: Main Courses