The Macca Residence is currently housing the Archeology Institute in Bucharest.
Welcome to a new edition of the Cooking Show. Today I’ll bring you a pork recipe, given that recently the town of Balvanyos, in Covasna county, in...
Pork, cabbage, potatoes and sour cream are the most commonly used ingredients in this region. Lard, ham, cured bacon, gammon, onion and home baked...
Today’s Cooking Show is about dishes typical of Wallachia, the southern part of Romania, between the Carpathian Mountains and the Danube. Its...
Aspic is a traditional dish from Muntenia, the former Romanian historical province of Wallachia, which used to be served at the boyars’ and...
As the holidays have just wound down, we have plenty of leftovers from the holidays here in Romania. One of the most common preparations that gets...
Smoking fish is one of the oldest ways of preserving food known to man, being considered better than salting or freezing. Smoked fish stands out with...
Bean stew is a dish as simple as it is tasty. You need 3 or 4 medium sized onions, two carrots, tomato paste, dried thyme, two bay leaves,...
We will be providing you now with one of the simpler recipes, but one which is an all-time favorite, especially at the New Year party. It is chicken...
Fishermen believe that carp is easier to catch in autumn. Equally popular at this time of the year is carp on a bed of cabbage. You need a large...
Gastronomically speaking, autumn does have its perks. It is perhaps the most abundant season of the year. It is also the time Romanian householders...
Going to the vegetable market in Romania right about this time of the year, you find green peas fresh off the vine. It is a widely used vegetable in...
It doesn’t take much to make the recipe. All you need on top of that is five tomatoes, about 15 sprigs of spring onion and another 15 of green...
Todays Cooking Show is about a dish familiar to our regular listeners, a staple of any festive gathering of Romanians. It is to Romanians what...
You will need a large 2 or 3-kilo carp. First thing you need to do is scale and gut the fish, wash it and cut it cross wise into finger-thick slabs....
