As you explore the rich culinary landscape of Romania, you’ll inevitably encounter tuica, the country’s version of plum ...

A one-pot wonder with rich, comforting flavours - Irina Georgescu’s chicken pilaf combines tender thighs, creamy rice and a hint of garlic courgette for a dish that’s as satisfying as it is simple – a ...

Georgescu reminisces about her favorite desserts and baked recipes while surveying the Romanian table in "Tava." It earned a 2023 James Beard Media Award in the Baking and Desserts cookbook category. ...

This recipe has been corrected. Though food was scarce during the Nicolae Ceausescu regime in 1980s communist Romania, cookbook author Irina Georgescu’s memories of growing up there are ...

Curd cheese is integrated into dishes using immature cheeses in the spring that aren't available at any other time of the year. Lamb, often seen on Easter tables, is used nose-to-tail in Romanian ...

Chef Anca says the food pays tribute to the country's working class: "It's a combination of these stews and braises, things that are kind of making the most with what you have." ...

Food Stylist: Barrett ... mici (Romanian flavored meat rolls), couscous and cabbage rolls, plus homemade pickles ... 100 Delicious, Highly Shareable, Everyday Recipes” by Carolina Gelen ...

In our conversation over the phone, Georgescu reflects on an old saying that succinctly describes the attraction of Romanian cuisine during the start of the 19th century.

She learned to cook at home, whipping up Romanian food from recipes passed down over generations. The country's cuisine centers around lamb and beef, root vegetables, and plenty of polenta.