5 recipes
Pan-fried peppers layered with garlic, parsley, celery, and horseradish, then preserved in wine vinegar — a tangy, aromatic winter relish.
A century-old walnut-and-garlic paste, strained through a sieve into a thick, pourable sauce — the ancestor of the modern cold yogurt soup.
Pork leg fillet studded with garlic, braised in white wine, sliced and served in a rich tomato sauce with hard-boiled egg — a Central European pot roast.
Large mushroom caps stuffed with a wine, tomato and garlic filling made from the stems and skins, gratinated with breadcrumbs.
Tender boiled chicken pieces served over a rich, garlicky walnut sauce — a hearty Central European classic with deep, nutty flavor and satisfying weight.