STARTER: Egg Salad Sandwich with Tomato, Chives & Parsley
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The egg salad sandwich likely originated in late 19th–early 20th century Europe and the U.S., when chopped boiled eggs mixed with mayonnaise became popular. It spread quickly as a cheap, protein-rich lunch, especially in American delis and lunchboxes. Your version with tomato, chives, and parsley is a fresh modern twist.
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• Appetizers
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SOUP: Italian Wedding Soup
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Italian Wedding Soup traces its origins to Italy, where it was called "Minestra Maritata," meaning "married soup." The name refers to the blending of ingredients like meat and leafy greens, a tradition dating back to ancient Roman times when similar soups were made with whatever was on hand.
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• Soups
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SALAD: Coleslaw
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Feel free to customize this recipe by adding ingredients like thinly sliced green onions, bell peppers, or a dash of hot sauce for some heat.
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• Salads
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MAIN COURSE: Grilled Asparagus with Lemon Vinaigrette
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Perfect as a side dish for spring and summer meals. Great with grilled fish, chicken, or as part of a Mediterranean spread.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Торт "Эскимо"
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• Baking
• Tortes
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NEW RECIPE
Spinach Artichoke Dip
This rich and creamy dip became popular in American restaurants in the late 20th century, combining tender spinach, artichokes, and melted cheese into a warm, comforting appetizer. Using marinated artichokes adds extra depth of flavor and a slight tang that makes the dip even more irresistible.
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Ossetian Pies
Ossetian pies are traditional round stuffed breads from the Caucasus Mountains, especially associated with Ossetian cuisine. The dough is soft and airy, while the filling is generous and flavorful. Authentic Ossetian pies are traditionally thin, with almost equal proportions of dough and filling.
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