On Forest and Wild Edibles.
Once we realise that food doesn't come from the supermarket, we discover that we're capable of enriching our diets in edibles hitherto unknown. And with the knowledge of where the food comes from - comes respect for it.
139 Uszka, tiny dumplings that are love.
As long as there are people who care enough to commit a good few hours of their time to prepare foods that, apart from sustenance, are there to bring smiles on the faces of their loved ones, the life is worth living.
Motovun, Istria’s Minas Tirith.
Lit by the shy autumn sun, surrounded by mist, towering above the landscape, there it was - Motovun, the Minas Tirith of Istria.
In Poland, autumn is for mushrooms.
If you find yourself at the table with a family of mushroom pickers in Poland, with a bowl of wild mushroom pierogi in front of you, don’t freak out if you hear the “hope we’re not eating for the last time in our lives” joke. Mushroom picking is a national hobby here, after all!
138 Pierogi with Wild Bilberries
Not a fan of sweet lunches? These pierogi with wild bilberries might be able to change it!
Obwarzanek in the Arctic.
Who would have thought that this humble bake from Krakow will have such an international career? A story about food at Polish Polar Station Hornsund.
Horchata de Chufa: Valencia’s tasty secret.
Horchata is one of these things that are a must-try when visiting their place of origin. Have it with fartons, horchata and farton combo doesn't disappoint.
137 Monas de Pascua
Monas de Pascua are the most adorable Easter buns I have seen so far. And they are delicious, too!
135 Very Berry French Toast
A truly feel-good breakfast recommends itself for Tuesday morning! No waste, no hassle, good vibes only.
