As you explore the rich culinary landscape of Romania, you’ll inevitably encounter tuica, the country’s version of plum brandy. This traditional spirit is more than just a drink; it’s a gateway to ...

Boil the water with the salt in a heavy cast iron pot. When the water boils, start adding the cornmeal, very slowly, mixing all the time. Keep an eye on the consistency.

A dish once firmly rooted in the realm of home cooking, mamaliga became a restaurant staple in the 20th century, when dairy restaurants — mainly kosher spots that eschewed meat for dairy-based ...

7. Cozonac. This is the traditional Romanian celebration bread for both Easter and Christmas. It’s rectangular and braided in two strands, like a twist.

Whenever my mother made this dish, she flooded our one-bedroom apartment with the aroma of charred eggplant. The appetizers at any Romanian gathering inevitably include an eggplant dish, the most ...