• Roast the vegetables: Grill the red peppers, kapia peppers, and eggplants over an open flame or under a broiler until the skins are charred. Let them cool slightly, then peel off the skins. Grind the roasted vegetables using a meat grinder or food processor.
• Sauté the onions: Heat the sunflower oil in a large heavy-bottomed pot. Add the finely chopped onions along with a tablespoon of coarse salt. Sauté over medium heat until the onions are soft and translucent.
• Combine and cook:Add the ground peppers to the onions and cook, stirring frequently, until most of the liquid has evaporated. Stir in the ground eggplants and immediately add the tomato purée. Season with salt, pepper, and bay leaves.
• Simmer: Cook the mixture over medium heat, stirring continuously, until the oil begins to separate and form bubbles on the surface.
• Jar and preserve: poon the hot zacuscă into sterilized jars and seal tightly with lids. To preserve, place a towel on the bottom of a large pot, arrange the jars on top, and add water to halfway up the jars. Cover with a damp towel and gently boil for one hour, checking the water level as needed.
• Store: Let the jars cool completely, then store them in a cool, dark place such as a pantry or cellar. Let the flavors develop for a few weeks before opening for the best taste.

• Activate the Yeast: In a bowl, mix the dry yeast and sugar with the lukewarm water and cover with a dry towel. Let it sit for 10 minutes, or until frothy.
• Make the Dough: Add the flour, salt, and olive oil, then knead the dough (either by hand or using a stand mixer with a dough hook) until smooth and elastic. Place the dough in an oiled bowl, cover with plastic wrap or a shower cap, and let rise in a warm place for about 40 minutes, or until doubled in size. (Tip: Use the proofing function of your oven, if available.)
• Prepare the Oven: Place a baking stone in the middle rack of your oven and preheat it to 250°C (480°F). The baking stone ensures even heat distribution and helps create a crispy crust.
• Shape the Pide: Divide the dough into four equal portions and shape each into a ball. Roll each ball into an oval about 25 cm (10 inches) long on parchment paper.
• Add Cheese Edge and Shape: Place small mozzarella pieces along the border of each oval. Fold the edges inward to seal in the cheese, forming a rim. Pinch the ends to create a traditional boat shape.
• Add Toppings: Spread a thin layer of tomato sauce inside each boat. Sprinkle with a mix of grated mozzarella, cheddar, and blue cheese. Crack an egg into the center of each pide.
• Finish and Bake: Brush the crust edges with beaten egg and sprinkle with sesame seeds. Using a pizza peel or the back of a tray, slide each pide (on its parchment) onto the hot baking stone. Bake for 12 minutes, or until the crust is golden and the egg is cooked to your liking.
• While one pide is baking, prepare the next one.
• After baking, sprinkle with fresh basil leaves, slice, and enjoy!

• Bring the water to a boil in a medium pot, then add the salt.
• Gradually sprinkle in the cornmeal, stirring continuously to prevent lumps.
• Cook for 4–8 minutes, depending on your desired texture. Stir continuously for a smooth consistency.
• Remove the pot from the heat and use an ice cream scoop dipped in cold water to place portions of mămăligă onto plates.
• With the back of the ice cream scoop, form a hollow in each ball of mămăligă to hold the cottage cheese and sour cream.
• Sprinkle crumbled telemea cheese on top, or substitute with another flavorful cheese like Cheddar, Parmesan or Grana Padano.
• Serve the mămăligă hot!

1. Preheat Oven

• Preheat oven to 180°C/356°F (top-bottom heat, no fan).
• Line the bottom and sides of a 9-inch (22–24 cm) round baking pan with parchment paper.

2. Prepare Batter

• In a large bowl, beat eggs and sugar until pale and fluffy.
• Stir in melted butter, lemon zest, and salt until thoroughly combined.
• Fold in ground almonds and cornmeal, mixing gently until incorporated.
• Combine flour and baking powder separately, then gently fold into batter with wide, circular motions using a spatula until just combined.

3. Assemble Cake

• Pour batter into the prepared pan and evenly distribute the pitted cherries over the top, gently pressing them into the batter slightly.
  
• Sprinkle sliced almonds evenly over the cake surface.

4. Bake

• Bake for approximately 1 hour. After 30–40 minutes, if the top browns too quickly, cover loosely with parchment paper.
• Test doneness with a toothpick or skewer (should come out clean or with minimal crumbs).

5. Cool and Serve

• Let the cake cool completely, then dust with powdered sugar and slice.

• Preheat the oven to 180°C (356°F) and line a loaf pan with parchment paper.
• In a large bowl, whisk together the melted butter, Greek yogurt, and sugar until smooth. Add the eggs one at a time, whisking gently after each addition until fully combined.
• Sift in the flour, baking powder, and salt (if using). Stir until just incorporated—do not overmix.
• Fold in the lime zest, lime juice, and shredded coconut, ensuring the batter is evenly mixed.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes 180°C/355°F, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely before frosting.
• Once fully cooled, spread the frosting made by mixing the cream cheese with powdered sugar.
• In a bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Spread over the cooled cake and sprinkle with grated lime zest for a fresh finish.

• Preheat your oven to 180°C (355°F). Grease a baking tray lightly with melted butter.
• Unroll the phyllo pastry. Arrange the phyllo pastry sheets in a baking tray, folding them into a fan shape two at a time.
• Brush the sheets with the melted butter.
• Bake in the preheated oven for 20 minutes until the pastry is lightly crisp and golden.
• Remove the tray from the oven. You can either mix the condensed milk, heavy cream, vanilla extract (optional), and a pinch of salt together in a bowl before pouring, or pour the condensed milk and heavy cream separately over the pastry. Mixing them first typically ensures a more uniform flavor and consistency.
• Return the tray to the oven and bake for an additional 20 minutes, or until the mixture is set and starts to develop a slight crust.
• Take the tray out of the oven and immediately sprinkle the chopped pistachios over the top. Allow the dessert to cool slightly before slicing and serving.

• Cut the potatoes into quarters, drizzle with sunflower oil, season, and "fry" them in an air fryer—I absolutely love this gadget!

  If you don’t have an air fryer, bake them in a preheated oven at 200°C (390°F) for 20-30 minutes.
• Chop the sun-dried tomatoes, dill, and red onion.
• Combine all the ingredients in a bowl and mix gently.
• Serve the salad as is—enjoy!

• In a food processor, pulse the green onion, parsley, and walnuts for a few seconds until finely chopped.
• Add the tuna, cream cheese, mayonnaise (or Greek yogurt), salt, and pepper. Blend or mix until smooth and creamy, adjusting consistency as needed.
• Serve with crackers or good sourdough bread! It’s sensational!

• Preheat your oven to 180°C (356°F).
• Grease and line a baking tray or cake pan with parchment paper.
• In a large bowl, beat the eggs and sugar together using an electric mixer for 3-5 minutes, until the mixture doubles in volume, turns pale, and becomes aerated.
• Mix in the vanilla essence and lemon/orange zest.
• Slowly add the sunflower oil in a steady stream while mixing on low speed until fully incorporated.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Gradually add the cornmeal and sifted flour mixture to the wet ingredients, mixing on medium speed after each addition.
• Reduce the mixer speed to low and gently mix in the full-fat yogurt, ensuring everything is fully incorporated but not overmixed.
• Pour the batter into the prepared baking tray, leveling the surface with a spatula.
• Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• If the cake browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
• Let the cake cool completely before slicing with a sharp knife.
• Serve plain, dusted with powdered sugar, or with a spoonful of jam.

• Preheat the oven to 180°C/356°F (no fan setting).
• Line an 18x24cm (7×10 in) baking pan with parchment paper.
• Melt the butter and chocolate together over a double boiler (or microwave in 20-second intervals, stirring in between). Stir in the vanilla extract and let cool slightly.
• Whisk the eggs and sugar together in a mixing bowl until slightly pale and frothy. Then, slowly mix in the melted chocolate-butter mixture.
• Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, avoiding overmixing.
• Pour the batter into the prepared pan, smoothing the surface with a spatula. Scatter the chocolate eggs on top, some whole and some halved.
• Bake for 25-30 minutes, checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs for a fudgy texture or clean for a cakier texture.
• Cool completely before slicing and serving. Enjoy your rich, chocolatey brownies!

• Bring 1 liter (4 ¼ cups) of water to a boil in a large pot and add ½ teaspoon of salt.
• In a bowl, mix cottage cheese, flour, sugar, semolina, egg, zest, and vanilla until well combined. The dough will be soft but should hold its shape.
• With well-floured hands, take a spoonful of the mixture and shape it into 12-15 round dumplings (papanași).
• Flatten each dumpling slightly with a wooden spoon to ensure even cooking.
  
• Carefully drop the dumplings into the boiling water and let them simmer for about 5 minutes until they float to the surface.

Prepare the breadcrumb coating:

• Meanwhile, in a pan, melt the butter over medium heat.
• Add breadcrumbs and fry for 2 minutes, then mix in brown sugar and cinnamon. Remove from heat.
• Once the dumplings are cooked, remove them with a slotted spoon and roll them in the breadcrumb mixture until evenly coated.
  

Serving:

• Serve the papanași warm, topped with blueberry jam and a dollop of sour cream or Greek yogurt.

• Warm the Milk: Slightly warm the milk to an optimal temperature of 37°C (100°F). If you have a thermometer, this is the ideal temperature for activating yeast. If the milk is too hot, it will kill the yeast; if too cool, it will slow the rising process. If in doubt, err on the side of cooler rather than hotter. Mix the yeast with the warm milk.
• Prepare the Dough: Using the dough hook of a planetary mixer, combine the milk and yeast mixture with the flour, oil, sugar, salt, egg white (reserve the yolk for brushing later), and vanilla essence. Mix until the dough comes together into a smooth ball.
• First Rise: Transfer the dough to a bowl greased with oil, cover it with a clean cloth or plastic wrap, and leave it to rise in a warm place for 30 minutes or until it doubles in size.
• Divide and Shape: Divide the dough into eight equal portions and shape each into a ball. Roll out each ball into a circular sheet approximately 20 cm (9 inches) in diameter and 0.5 cm (1/5 inch) thick.
• Layer with Butter: Grease each sheet lightly with soft butter and stack them on top of one another. Once stacked, flatten the layers gently with your fingers and then roll them out into a single large sheet approximately 0.5 cm (1/5 inch) thick using a rolling pin.
• Cut and Fill: Using a pizza cutter, divide the large sheet into 12 equal triangles. If adding filling, place a teaspoon of Nutella, jam, or other filling at the base of each triangle. Roll each triangle from the base to the tip to form a croissant shape, then slightly curl the edges to create the crescent. Place the croissants on a baking sheet lined with parchment paper.
• Preheat the Oven: Preheat your oven to 180°C (356°F).
• Second Rise and Egg Wash: Let the croissants rise on the baking tray in a warm place for 30 minutes. Mix the reserved egg yolk with 25 ml (1¾ tablespoons) of milk and brush the mixture over the tops of the croissants.
• Bake: Bake the croissants for 30 minutes, or until they are golden brown.
• Cool and Finish: Let the croissants cool slightly on a wire rack, then sprinkle them with powdered sugar before serving.