While smorgasbord has come to mean any old buffet offering a choice of foods here in the United States, the term originated in Sweden. Its roots are found in the upper class of 14th century Sweden where a small spread of bread, butter, and cheese was offered before mealtime. More

Usually, when you offer to snap a photo of fellow tourists, the exchange is quick and polite and you forget each other long before you ever return home. But this time was different. This time I came home with a recipe. More

Croatian Stonska Torta & "Real" Irish Scones

When people talk about the great cuisines of Europe, what they really mean, much of the time, is France. And maybe Italy. The mother sauces of France, the pasta of Italy... but wait. There's a lot more to Europe than these two vastly popular and influential cuisines. What about the Netherlands? England? Ireland? Germany? Croatia? Greece? Poland? What's your favorite European cuisine (that's not French or Italian)? More

Some food lovers collect spices, others collect vintage cake stands. I collect recipes for flatbreads. I love them. Can't get enough. Lefse, in particular, is a flatbread I've been eyeing for some time now. You might even say it's my birthright. More

On my recent trip to Croatia, I went to Mali Ston, a tiny little village at the end of the isthmus that connects the Pelječac Peninsula with the mainland of the Dalmatian coast. My good friend Amy told me I must go there because "it's an oyster town!" and these were some of the best she'd ever had, so of course I went straight for Mali Ston.

She was right; it was oyster central. Oysters have been farmed here since Roman times. You can smell the salty oyster beds exhaling as you walk along the ancient Roman walls. I'll tell you about those farms and all the different ways I ate these little sea jewels soon, but today I want to tell you about a cake I encountered in a harbor-side restaurant. More

I had a wonderful meal at the restaurant Bar Tartine in San Francisco a while back. One of the many highlights was the first thing on the table: a delightful array of brine-pickled vegetables served up in jars gathered on a rough wooden tray. Read on for three recipes from this repertoire and a few hints on how to create a pickle platter at home. More

Grey drizzly days that get dark at 4 o'clock? Fingerless gloves in my pocket? Ever-present mug of tea at my elbow? Yup, I'm thinking it's time for a massive pierogi chow-down. More

We weren't quite sure what to expect when we wandered into Dom itp European Housewares & Gifts. The store carries products made in Poland and the front half is filled with more traditional decorative items. But in the back, we found quite an interesting collection of cookware. More

We've established that most of us are starting the day off right with a breakfast meal, so we went to Flickr to see what everyone else was eating. We have to warn you — we found some mighty tasty and inspirational photos. Make sure to let us know which is your ideal breakfast — that is, if you can choose just one! More

Americans have their salads right off the bat, prelude to the main event. At the very least, salad is served alongside the main course. In Europe, however, salad is often served after dinner. It's considered a cleansing finish before cheese or dessert. We know two people (both Americans) who do this, and they have different reasons why... More