7 recipes in this category
Homemade breads, pies, and baked goods made with simple, wholesome ingredients.
A traditional Central European potato bread with an exceptionally soft crumb that stays fresh for several days — a hallmark of early 20th century home baking.
Flaky millet pastry strips with Emmental, kajmak, egg yolks, and red pepper—savory tea snack from early 1900s Central Europe.
Toasted kaiser rolls hollowed and filled with butter-creamed spinach, topped with a fried egg and grated cheese.
Savory Serbian gibanica layered with boiled pasta, aged white cheese, and kajmak, wrapped in a hand-stretched lard pastry crust.
Flaky yeasted pastry laminated with raw pork fatback, filled with milk-cooked walnuts, raisins, and lemon zest. Sliced and dusted with sugar.
A richly fruited Central European holiday bread packed with prunes, apricots, dates, dark chocolate, nuts, and homemade quince paste.
Tender, layered pastries made with hand-laminated pork fatback dough, filled with creamy ham or a rich egg-and-cheese mixture.