There are countless dishes you can prepare using the same ingredient by simply adding different spices and seasonings. Which ones? The options are vast. Some can be found in grocery stores, while others are available at pharmacies (yes, dried juniper berries, sage, mint, coriander seeds, dill, etc., have long been used not just as medicine), and many home cooks make their own preserves during the summer. However, before expanding your culinary arsenal, it’s essential to remember one key point: s…

Ingredients:
For 6 three-liter jars:
4-5 buckets of apples
Sugar to taste
Citric acid to taste (add if the apples are sweet)
Apple season is just around the corner, so I hope this recipe comes in handy. The apples can be picked or even fallen from the tree. The variety doesn’t matter much; it will only affect the flavor and aroma of the juice.
Wash the apples and cut them into 4-6 pieces (depending on the size of the apples). There’s no need to core them. Cut the apples into a 40-liter pot alo…

Grease the molds with fat, crack an egg into each one, season with salt, sprinkle with grated cheese, and place them in a hot oven. Once the eggs are cooked, remove the molds and top with crushed, browned breadcrumbs mixed with melted butter. Garnish with chopped onions or parsley. Serve as a hot appetizer.

5-6 eggs, 30g of Swiss cheese, a tablespoon of fat, sugar, and chopped herbs.
…

Prepare the peppers by stuffing them with a filling made of meat and rice, placing them in a sauté pan, covering them with a creamy sauce, sprinkling with breadcrumbs, and then braising them in the oven.
**Making the Filling:** Boil the meat, then grind it using a meat grinder. Add fluffy cooked rice, lightly sautéed onions, season with salt, and stuff the peppers.
**Making the Sauce:** Chop the onions, carrots, and parsley, sauté them, then add tomato paste and continue to sauté for another 8-…

Over 90 percent of the world’s population suffers from the phenomenon known as an earworm. Researchers have proposed various theories about why this occurs in our brains and how to get rid of it.
Emery Schubert, a professor at the Laboratory of Empirical Musicology at the School of Arts and Media at the University of New South Wales in Australia, has offered a scientific explanation for the persistent replay of melodies in our heads.
What the Professor Said
Why does it sometimes feel like a phra…

Start by making a broth with meat, carrots, parsnips, and onions. Finely chop or grind 5 ounces of lean ham. Slice green onions and lightly sauté them with the ham in 0.35 ounces of butter. Transfer the mixture to a greased baking dish, pour in a mixture of one egg and 0.85 cups of milk, sprinkle with grated cheese, drizzle with melted butter, and bake in the oven. Before serving, place the pudding on a plate and ladle the broth over it.
Ingredients: 5.3 ounces of meat with bone, 0.35 ounces of…