Those canned chickpeas in the back of your cupboard could be doing so much more right now.
Ways to enjoy bread
Wrinkled, rustic and hand-rolled grissini.
A seafood specialty from the Polish city of Gdańsk.
Mozzarella, a bit different than usual: rich, flavorful, and aromatic. Try it on a crispy baguette; it’s simply delicious!
Make a batch while the fruit is still in season and enjoy on fresh bread, with a croissant or as a topping over ice cream.
The natural sweetness of ripe Italian plums (in Poland known as węgierki, literally Hungarians) blends perfectly with the earthy, pungent aroma and spicy flavor of fresh ginger and the sweet, woody fragrance of cinnamon. Since ginger has a very strong flavor, I suggest that you add it gradually, spoon by spoon, to match your taste. […]
Baba Ghanoush is a popular Levantine appetizer of puréed roasted aubergine mixed with tahini, olive oil, lemon juice, and various spices. Some recipes also include freshly minced garlic. I decided to skip the garlic, but free to add some if you prefer.
Do you have leftover bread? Make croutons!
The art of making the perfect garlic bread is to make it neither too greasy nor too dry. Other than that it’s super simple and it goes well with a wide range of grilled dishes.
Spread it on bread or crêpes, or…spoon it straight from the jar 🙂