Today we take you to Oltenia, a Romanian region bordered by the Danube, Southern Carpathians and Olt river. Leek is a staple produce of the...
This is the season for going out for picnics, and Romanians are no exception. Having a barbeque is the norm when going out on picnics, and a grill is...
To make a grill people in Romania use pork, chicken, sausages and the traditional minced meat rolls. Sometimes fish is used in grill recipes, such as...
You can use most kinds of fish. It is easy to prepare, but a bit time consuming, it takes about an hour. Take about 2 kg of fish, either 10 to 12...
The Cherry Festival was held on the last Sunday in June in a small town in Bistrita-Nasaud County, 45 km away from the country seat. This is a...
Today's Cooking Show takes you to the west of Romania, to its largest province, Transylvania, which showcases heavier cooking, displaying...
It is easy to cook, but you need to be very careful, because the meatballs may easily break up. To make this soup, you need around 750 grams of...
This baking method was used during the Roman colonization, then later in the Middle Ages, and the recipe has been passed down from one generation to...
Dobrogea is the Romanian region between the Danube and the Black Sea, and has a very colorful history and population, a veritable melting pot of...
This dish is to Romanians what burgers are to Americans. We are talking about the so-called ‘mici’ or ‘mititei’, skinless sausages grilled to...
Although Palm Sunday is a Lent day, when people are generally fasting, fish dishes are permitted on this day. So here are...
Today's recipe is a very special one, it is a Lent dish as prepared in monasteries in Oltenia Country. It is stuffed cabbage which has fish...
Here is a very special recipe, a lent dish as prepared in monasteries in Oltenia Country. It is stuffed cabbage which has fish instead of the regular...
The migration of the mackerel occurs in spring. The mackerel is a Black Sea fish, which periodically moves upstream the River Danube to reproduce....
Banat, a region in south western Romania, has a distinct cuisine, as a former Austro-Hungarian province. It is somewhat similar to Transylvanian...
