Hello,my friends! Today, we’re cooking a simple salad featuring boiled beetroot, salted herring, cooked rice, canned beans, and fresh apples. Given the ingredients, I’ve practically told you the whole

Hello,my friends! We’ve cooking a dish called "chana masala" before, but today we’re trying a different variation. The "secret" here is that a tea bag is added to the water while boiling

Hello,my friends! New stoty of Svinni the pig and co. right now! Count Irwin McOink managed a rather devious resurrection, rising from the ashes to slip secretly into the cellar of his own Scottish castle.

Hello,my friends! Today we’re cooking a simple yet delicious dish: meat (pork leg fillet) and carrot chunks in a sweet and spicy tomato-based sauce, served alongside boiled green buckwheat. In my opinion,

Hello,my friends! Today we’re cooking Semmelschmarrn—a sort of sweet omelet based on white bread, eggs, milk, and raisins. The recipe is simple, though it does require some time for the bread to soak in

Hello,my friends! Today, we’re cooking pan-fried pasta with cheese. It’s a super simple recipe, though it does have a few nuances—there are always nuances, aren't there? Beyond just being delicious, it’s

Hello,my friends! New stoty of Svinni the pig and co. right now! Count Irwin McOink has risen from the ashes and dust! His first order of business was to pay a visit to his beloved castle in Scotland.

Hello,my friends! Today, we’re going to cook perhaps the simplest dish possible using canned cod liver—it truly doesn’t get any easier. All you need to do is open a tin of good-quality cod liver. Since

Hello,my friends! Today we’re cooking kimchi using soybean sprouts and daikon radish. Kimchi consists of fermented vegetables in a spicy marinade. While the most popular version is made with Napa cabbage,

Hello,my friensds! Today, we’re going to cook a delicious soup using instant noodles. You can use any similar type of noodle, whether it comes in a packet or a cardboard/plastic cup. I’ll be using only

Hello,my friends! New story of Svinni the pig and co. right now! A full moon. The bloated moon peers sheepishly through a veil of black clouds driven by a cold, biting wind from the north. Gusts of gale-force

Hello,my friends! Today we’re cooking a delicious red cabbage salad. Red cabbage can be a bit dry and lacks juice, but the mayonnaise and apples help make up for that. The star of the show here is the

Hello,my friends! Today I’m cooking a hearty soup using cod cheeks (or cod fillets), onion, and buckwheat noodles—commonly known as "soba." It’s a simple recipe, but the result is a delicious

Hello,my friends! Today we’re cooking pumpkin again! In fact, we’re essentially cooking it twice. First, we’ll grill pumpkin pieces (skin-on), then cut them into smaller chunks and stew them with canned

Hello,my friends! New story of Svinni the pig right now! The beginning of the glorious story of the Scottish family castle’s founder Svinni had always been interested in history—especially the history

Hello,my friends! Today, we’re cooking another dish featuring tteokbokki (Korean rice cakes). I’ve been meaning to make these rice cakes from scratch for a while, but I kept putting it off (though I eventually

Hello,my friends! Today, we’re cooking an appetizer salad featuring salted herring fillets, boiled potatoes, onion, fresh apples, and a mustard dressing. We’ll cook the dressing using unrefined sunflower

Hello,my friends! Today we’re cooking a salad using fresh white cabbage and fresh tomatoes. The unique thing about this salad is how the cabbage is prepped: first, it’s salted for a while, and then we

Hello,my friends! New story of Svinni the pig right now! Svinni had planted a couple of new bushes in his vegetable patch—or perhaps the orchard. But one day, someone ruthlessly trampled them! The strange

Hello,my friends! No authentic Caesar salad was harmed in the making of this dish; it’s an impostor. Then again, given the dish's popularity in restaurants, just about anyone makes it—often simply slapping