59 recipes in this category
Vegetable dishes, pickles, jams, and preserves — traditional ways to cook and preserve the harvest.
Ripe tomatoes hollowed and filled with oil-packed tuna, dill pickles, and red onion, topped with mayonnaise — a classic no-cook cold appetizer.
A silky Central European mushroom sauce with white wine, zapraška roux, and sour cream — works equally well with fresh or dried mushrooms.
A sharp, emulsified cold sauce of mustard, white wine, capers, gherkin, and olive oil — a bold accompaniment to boiled fish, cold roasts, and aspic.
Fresh asparagus baked under a rich egg yolk cream sauce and a golden meringue-cheese topping. An elegant Central European appetizer.
Tender sliced celeriac layered with grated cheese and butter, baked until golden and bubbling. A simple, elegant Central European appetizer or side dish.
A light, airy steamed pudding of cauliflower and beaten eggs, filled with sautéed mushrooms and garnished with the rest. An elegant Central European appetizer.
Thin egg omelets filled with smoky fried roasted peppers, rolled and served hot as an appetizer. A simple Central European classic with few ingredients.
Traditional gooseberry preserve with precise two-stage cooking technique, strained for a smooth texture and perfect set.
A bold Central European appetizer of pureed broad beans and finely chopped salted herring, shaped into a savory loaf and finished with oil and lemon.