Activate the Yeast:

• In a small bowl, combine the warm water, sugar, and dry yeast. Let sit for 5–10 minutes until a frothy layer forms on top.

Make the Dough:

• In a deep bowl, sift the flour with a pinch of salt, add the warm milk, activated yeast, and vegetable oil, and knead the dough.
• Place the dough in the bowl, and brush the surface with vegetable oil.
• Cover with a towel and leave in a warm place for 30-60 minutes until it rises.

Shape the Rolls & Bake

• Divide the dough into 12-14 balls. Grease the baking dish with vegetable oil and place the dough balls in it. Cover and leave for 15-20 minutes.
• Preheat the oven to 190ºC (380°F). Whisk the egg yolk with 2 tbsp of water to make an egg wash. Brush the rolls with the egg wash.
• Bake the buns for 30-35 minutes in the preheated oven at 190ºC (380°F).

Make the Garlic Dressing:

• While the rolls are baking, prepare the dressing. In a small bowl, mix the oil, salt, water, and minced garlic. Stir in the chopped dill or parsley and mix well.

Dress and Serve:

• Remove the pampushki from the oven and drizzle with the garlic dressing. Let them cool slightly and serve with a delicious bowl of red borscht.

• Peel and shred the green papaya using a julienne peeler or knife.
• Julienne the carrot.
• Cut the long beans into 1.5-inch (4 cm) pieces and halve the cherry tomatoes.
• Soak the dried shrimp in hot water, then rinse 4–5 times until clean and softened.
• Peel the garlic cloves and prepare the chilies.
• In a mortar and pestle, roughly pound the garlic and chilies until roughly crushed.
• Add palm sugar, lime juice, and fish sauce to the mortar. Mix well.
• Add the shredded papaya, carrot, long beans, cherry tomatoes, sliced lime, softened dried shrimp, and roasted peanuts.
• Lightly pound and toss everything together until the vegetables are slightly bruised and well coated in the dressing.
• Transfer to a plate and serve immediately as a refreshing side dish or with sticky rice.

• 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!

• Boil & Prep the Potatoes: Boil the peeled potatoes until fork-tender, then drain and let them cool slightly before cutting them into cubes.
• Prepare the Dressing: In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper until smooth. Add optional oregano and garlic powder if desired.
• Assemble the Salad: In a large mixing bowl, combine the potatoes, chickpeas, eggs, onion, bell pepper, pickles, and olives.
• Toss & Serve: Pour the dressing over the salad and mix gently to coat all ingredients. Garnish with chopped fresh dill and serve at room temperature or chilled.
• If you want it extra refreshing, let it sit in the fridge for a few minutes before serving.

• Cook the pasta according to the package instructions, then drain and let it cool completely.
• Once cooled, toss the pasta with the diced tomatoes, mozzarella, and pesto until well combined.
• For extra flavor, garnish with fresh basil, a drizzle of balsamic vinegar, or a pinch of chili flakes if you like a bit of heat.
• Enjoy!

• 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!

Cook the Rice

• In a pot, bring 2 liters (2 quarts) of water to a boil.
• Add washed rice, 2 teaspoons salt, and the cardamom pods to the boiling water. Stir to prevent sticking.
• Reduce heat to medium-low and cook until tender (about 10 minutes).
• Drain the rice, discard the cardamom pods, and set aside.

Prepare the Meat Mixture

• In a large pan, heat ghee over medium heat.
• Sauté chopped onion and grated garlic until soft and fragrant.
• Add the ground beef and 2 teaspoons salt, cooking until browned.
• Stir in seven-spice mix and cook for another 2 minutes to enhance flavor.
• Add frozen peas, cover, and cook for 15-20 minutes. If the mixture starts sticking, add a little water.

Combine Rice and Meat:

• Once the meat is cooked, mix in the cooked rice and stir until well combined.
• Garnish with toasted pine nuts and chopped parsley.

Prepare the Yogurt Sauce:

• In a bowl, mix yogurt, grated garlic, salt, pepper, and dried mint until smooth.
• Serve alongside the rice dish.

• In a bowl, combine the shrimp with chili powder, a drizzle of olive oil, and a pinch of salt and pepper. Mix gently with a spoon and set aside.
• Heat a skillet over high heat, then add the shrimp and garlic. Sauté for 2-3 minutes on each side until the shrimp turn pink and develop a nice color.
• Transfer the shrimp to a plate, let them cool slightly, then roughly chop them.
• In a large serving bowl, combine the chopped shrimp, tomatoes, onion, cilantro, jalapeño peppers, avocado, and lime juice. Season with salt and pepper, and gently mix with your hands while wearing disposable gloves.
• Serve the salad with nachos on the side.

• Heat a pan over high heat, add a little olive oil, the mushrooms, salt, and pepper, and sauté for 2 to 3 minutes.
• Add the onion, garlic, and thyme, stir again, and sauté for an additional 1 to 2 minutes.
• Deglaze with the wine, and once the alcohol evaporates, add the mustard and cream, allowing the sauce to thicken.
• Serve the creamy mushrooms over toasted bread slices, sprinkling with extra freshly ground pepper if desired.

• In a large bowl, combine the white cabbage, red cabbage, carrots, celery, roasted bell peppers, lemon juice, garlic, white vinegar, a bit of olive oil, salt, and pepper. Mix with your hands, wearing disposable gloves.
• Cover the bowl with plastic wrap and place in the fridge for 1 hour to allow the vegetables to marinate and soften.
• Remove the bowl from the fridge, add the pine nuts, raisins, celery, walnuts, and balsamic vinegar to the salad, mix again, and serve.

• In a bowl, combine the raisins and the sparkling wine, allowing the raisins to soak for 30 minutes. After, drain the raisins and reserve the sparkling wine for later use.
• Heat a pot over medium heat, adding a drizzle of olive oil and the sliced onion. Sauté until caramelized.
• Next, add the minced garlic and sauté for an additional minute. Deglaze the pot with the reserved sparkling wine, allowing the alcohol to evaporate.
• Meanwhile, fill a deep pot with water and bring it to a simmer. Add a splash of olive oil, salt, and pepper, then introduce the rice. Cook for about 7 minutes until tender.
• In the pot with the sautéed onions, add the cinnamon and cloves, stirring to combine.
• Drain the rice and add it to the onion mixture. Season with salt and pepper, then incorporate the raisins and chopped cashews. Stir until everything is heated through.
• Transfer the mixture to a 20 cm (8 inch) bundt pan, pressing it down gently with a spoon. Invert onto a serving plate.
• Serve the festive rice garnished with additional raisins and cashews. Enjoy!

• Preheat the oven to 200° C/ 390° F, on convection mode.
• Wash the potatoes thoroughly to remove any dirt (without peeling them).
• Heat a pot with plenty of salted water and boil the potatoes for 15 minutes until they start to soften.
• Remove the potatoes from the pot and let them cool completely.
• Place the potatoes on a cutting board, placing 2 wooden spoons underneath the potatoes to prevent cutting through the bottom. Using a sharp knife, make slices into the potatoes without cutting all the way through.
• Place the potatoes in a baking dish, and insert a piece of ham into each slit.
• In a bowl, mix the melted butter, thyme, rosemary, salt, and pepper, and brush this mixture over the potatoes.
• Top with the grated gruyere cheese and bake for about 20 minutes, or until the potatoes are golden brown.
• Once the potatoes are done, serve them garnished with arugula and cherry tomatoes.