Alissa Timoshkina wrote “Kapusta” to feature vegetable-forward dishes from the region. Many include meat as well.
Cabbage would seem to check a lot of boxes for what’s prized these days in Western food circles. It’s nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable.
The recipes in “Kapusta” range from savory pies (“Patatnik,” for example, a Bulgarian potato pie) to cold-weather stews (such as Ashkenazi “Tzimmes” with carrots, beef and prunes ...
Transylvania, Dracula, The Carpathian Mountains, castles and Bucharest are only some of what Romania is known for. Find out ...
Goulash, Budapest, spas, wine, the Danube and Rubik's cube are some of what Hungary is famous for. Find out the ...
Pepper jelly adds a touch of Southern-loved heat to this classic side dish.
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Smithsonian Magazine on MSNHow the Vienna Vegetable Orchestra Performs Music Using Carrots, Turnips, Radishes and PumpkinsThe band has now secured a world record for playing more than 340 concerts on instruments made from produce. After each ...
At the time of publication, Purple Carrot has 33 ready-to-eat meal options. These meals require zero prep work: Simply pull ...
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Verywell Health on MSNCan You Really Get a 'Natural Tan' from Eating Carrots Every Day?TikTok users say eating carrots can help you get a perfect tan without the sun. Here's what the experts want you to know.
In "Kapusta," a cookbook dedicated to vegetables in Eastern European cuisines, Alissa Timoshkina ventures beyond cabbage.
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Tasting Table on MSNMake Roasted Carrots Taste Amazing With Just 2 Bold SeasoningsAside from roasting carrots to truly highlight their natural sweetness, you can add some much-needed kick to them by using ...
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