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

For this recipe, I use medium-grind cornmeal. Don’t use fine cornmeal, as it might make the mamaliga too mushy. We’re using 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. ...

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 ...

Growing up in the Romanian capital of Bucharest, these were among her family’s holiday traditions.In other regions of the country, people celebrate differently. Swabians in the Banat region of ...

“The food scene in Bucharest is evolving,” says Radu Ionescu-Feher, executive chef at KAIAMO restaurant. “It resembles an escargot, a snail. Slowly moving on its way, I want to believe in ...

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’s happy that, with each book, she brings another element of Romanian cuisine into focus. “With Tava, it was the baking. Nobody expected baking in Romania to be so sophisticated and diverse.

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

3. Cover the base with the oil and heat well. Sprinkle the chicken with salt generously, and fry the thighs in one layer for 15 minutes, turning often.