Cooking Deliciously Home
If you’re craving something creamy, satisfying, and easy to prep ahead, this PB&J chia pudding is such a good one to keep in your rotation. It combines rich peanut butter, creamy Greek yogurt, and sweet, jammy raspberries with a touch of maple syrup for the perfect hint of sweetness.
Today, I’m presenting Celery Root and Cannellini Bean Cream Soup—one of my favorite cold-weather comfort dishes.
This soup brings together the gentle, slightly sweet flavor of celery root with the creamy texture of cannellini beans. The celery root is slowly cooked until tender, which softens its earthy notes and brings out its natural sweetness. Cannellini beans are added to give the soup body and a smooth, velvety consistency without making it feel too heavy. Everything is blended until silky, creating a balanced, nourishing dish that feels both wholesome and satisfying.
Polish chocolate block (in Polish: blok czekoladowy) is a nostalgic, no-bake chocolate dessert that became especially popular in Poland during the communist era (PRL period). It is rich, dense, and slightly crumbly—somewhere between fudge and a chocolate cake— filled with crushed biscuits, dried fruit and nuts.
Veggie Cups seem to be everywhere lately—at your favorite coffee shop, at the bakery counter, and on grocery store shelves. Everyone loves them, and that’s reason enough to start baking them at home. They come together quickly, require simple ingredients, and taste far better than anything store-bought.
My version bakes up soft on the inside, lightly crisp on top, and full of colorful, wholesome vegetables. Every bite feels light yet satisfying, with a delicate texture and savory flavor that pairs beautifully with your favorite dips or sauces.
Chocolate cramique comes from northern France and Belgium. Bakers there have made it for generations. It is part of daily life, not a festive dessert.
Cramique is a soft, lightly sweet bread. It sits between brioche and milk bread. Eggs, butter, and milk give it a rich texture. Bakers add chocolate chips, raisins, or pearl sugar to the dough.
Today, chocolate cramique stands as a small but delicious example of how regional food traditions ignore political borders, evolving instead through local tastes, ingredients, and habits—warm, simple, and meant to be eaten fresh.
Ribs in a sweet and spicy sauce are all about balance and indulgence. Slow-cooked until tender, the meat practically falls off the bone, soaking up a rich glaze that brings together deep sweetness and a gentle kick of heat. The sweetness—from maple syrup or honey—caramelizes as the ribs cook, while cayenne pepper or a touch of paprika adds just enough spice to keep every bite exciting. The result is sticky, glossy ribs with bold flavor: comforting, smoky, and just spicy enough to make you reach for another bite. Perfect for casual dinners or anytime you want something messy, satisfying, and unforgettable.
When simple, hearty food is what you need, Sauerkraut Pancakes—Fuczki (pronounced “FOO-ch-kee”)—step in with flavor and history. I’m sharing a traditional dish from the Lemko people of the Bieszczady Mountains in southeastern Poland. Families in rural villages once relied on them during hard times, using only what they grew or preserved themselves. Today, fuczki are more than survival food—they’re a beloved regional specialty in Podkarpacie, often served with garlic sauce, sour cream, or mushroom sauce. This recipe keeps that spirit alive: simple, satisfying, and full of character. Let’s bring a taste of Lemko tradition to your kitchen.
I adore classic pot de crème, but I often find myself buying it from stores, which can be quite expensive and gone too soon. Creating the traditional French version seemed time-consuming with tempering egg yolks, straining the cream, and baking. That’s when inspiration struck me—I devised a shortcut approach that’s easy to make and just as tasty.
My faux pot de crème is a creative twist on the traditional French dessert. Unlike the classic recipe, mine requires no baking and is incredibly easy to prepare. The only cooking step might be melting chocolate in warm cream. This dessert idea came to me after I had leftover cream from a Yule log cake. I transformed it into bite-sized treats topped with chocolate glaze, and my family devoured them instantly. Thus, “fux pot de crème” was born—a playful, no-fuss dessert that still packs a luxurious punch.
