This recipe can nowadays be encountered all across Romania, and each of the regions has its own approach to making it, using a variety of different in…
A province stretching between the Danube and the Black Sea, Dobrudja has many strong oriental influences because of its Turkish-Tartar minority. These…
There are some dishes in Romania that served as inspiration for festivals, most of the time with double purpose: to pass down traditional di…
Since bell peppers are in season, we dedicate this edition to the pickling of bell peppers in vinegar. This is by far the most popular met…
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Todays guest is Amarjit Sidhu, who is an aircraft pilot, a journalist, a photographer and a cook. He says that in Romania he feels like ho…
It may come as a surprise that Romanians love crawfish. It is not exactly a wildly popular dish, but it is a delicacy prized by connoisseurs, especial…
Bucharest and Bordeaux are at the same latitude, but they couldnt be further apart. Pascal Le Hen shuttles between them: “Even though the environs of …
Claypot baked bread is typical of the region of Oltenia, in southern Romania, and its history goes way back millennia, as it is still made as the anci…
Sour cherries are quite popular in Romania, and are the basis of a wide variety of desserts. They are even turned into a widely enjoyed swee…
The summer is the time for picnics, where the main attraction is a charcoal grill. Steaks and kabobs skewers are very popular, but so is c…
New Europe College is an institute of advanced social-human studies established in 1994 in Bucharest with the aim of creating an international network…
