feride buyuran

Interview with Feride Buyuran (AZ Cookbook)

Feride Buyuran is the culinary expert for Azeri cuisine on 196 flavors.

tenbel pakhlava

Azerbaijan: Tenbel Pakhlava

Baklava, pakhlava, paxlava… Not the kind of traditional baklava that Vera prepared a few months ago and that is made with phyllo. Because this month, we are visiting Azerbaijan.

yarpaq dolmasi

Azerbaijan: Yarpaq Dolmasi (Dolma)

We are still in the kitchens of Azerbaijan!


Azerbaijan: Dovgha

Azerbaijan! It’s about time we got serious about this cuisine which is rich and varied! It is said that Azerbaijani cuisine is so rich it features approximately 2,000 different dishes!

tandir bread

Azerbaijan: Tandir Bread

Occasionally, I have major cravings for tandir bread, or tandoori bread as it is better known in the US. Nothing comes close to the taste of a freshly baked crusty bread coming out of a piping hot clay oven.


Denmark: Rødkål

We are closing this short Danish special with one of the most ubiquitous side dishes of Scandinavian cuisine and especially Danish cuisine: rødkål.


Denmark: Knækbrød (Crispbread)

Knækbrød! It was about time I prepared this recipe that I have been dying to try for 18 years! I came across these famous little crackers while expecting my second son, Ruben.


Denmark: Aebleskiver

These last two weeks of April, we are doing a short feature of Danish cuisine to celebrate Store Bededag. After Vera’s traditional varme hveder, I am sharing the no less traditional aebleskiver!

varme hveder

Denmark: Varme Hveder

Today, we are beginning a culinary journey to the land of fairy tales, a royal country full of castles, mansions and beautiful gardens, the country of Hans Christian Andersen’s Tales! I am of course talking about Denmark!