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This recipe makes a moist loaf reminiscent of banana bread. But this bread has a warm mixture of pumpkin, spices, brown sugar, and molasses. [more]

Herring mostly and well know in Eastern and Northern parts of Europe. Delicious side dish can be pickled, fermented or eaten raw. In Poland is often being used as a chaser for a Vodka shot :) uuh ? … [more]

This is one of my favorites to serve with wine and fruit. It’s a nice change from just a regular cheese plate. [more]

This is one of my favorite variations of Devils-on-Horseback. But instead of prunes, dates are used and pungent blue cheese is added for a counter to the sweetness. Make about 24. [more]

This seems to always be a staple at cookouts. Goes great with Just “2” good ribs or any ribs for that matter and a side of cornbread . Vegetarians will love this too. Makes about 10 … [more]

Cabbage is a favorite in German cooking. The tart, sweet taste, pairs great with grilled meats and sausages. [more]

Here is a good all-round tortilla. Great for side instead of bread or to sop up great chili. [more]

These tortillas have the authentic corn taste. Great for tacos, quesadillas, or baked dishes. [more]

These dumplings go with the Chicken Paprikas recipe also in this book. [more]

If you are looking for a vegetable variation to spice up your family meal, look no further. Japanese shishito peppers make for a refreshing compliment. They are crisp, flavorful with a mild kick that … [more]

For over-stuffed sandwiches or hamburgers, these are the perfect rolls. Their crisp outside texture and soft interior will make them one of your favorites. This recipe will make 4 large (5-6 inches), … [more]

This is a wonderful salad that can be prepared in advance. [more]

These are great by themselves or as a side with your regular meals. [more]

Asparagus season in England lasts only a few weeks. They should be eaten at least once a day during this time. And there is no better way than gently boiled and eaten with melted butter. [more]

Rapini is one of those great vegetables that is both familiar and exotic. It resembles a young, tender broccoli and has a freshness that is hard to resist. Popular in both Italian and Chinese … [more]

You can keep the maror and your bitter herbs… just lay on the charoset. I love the stuff, especially caked on a big slab of matza. The only rule (from a kosher point of view) is that it has to … [more]

As a young child, I came to fear Sunday afternoons. This was a special time, reserved for teas with my elderly aunts and uncles. Why so scary? Imagine being greeted by an Aunty Betty or Uncle Harry , … [more]

This is a delicious salad that can be prepared early in the day and kept in the refrigerator. [more]

I like flatbreads and for that matter, any fresh made bread. This goes great with traditional curries and chutneys, but this is great for just about any meal. [more]

This is one of my favorite dishes from the Armenian market across the street…a good Russian woman also made this for me often…I have now started making my own version, which includes much … [more]