It’s a staple in Romanian cuisine and is widely known for its affordability and versatility. Why is mămăligă so special? It’s ...

In a large pot, heat the meat broth. Add chopped onion, sliced carrots, cubed tomatoes, bell pepper, potato, and celery.

Our cookbook of the week is Danube: Recipes and Stories from Eastern Europe by Irina Georgescu, a Wales-based, Romanian-born food writer. Enjoy the latest local, national and international news.