Veal pâté is a smooth spread that is both an appetizer and a side dish.

Macedonian baked beans (tavče gravče) are a classic side dish present for every holiday, and on many days in between.

Walnut overtones combined with chocolate dots, and buttery dough goodness really took me on a trip of tastes.

Chocolate cake rolls are deep and rich two-layer rolls that keep well in the freezer for a while, yet are fresh every time you serve them.

Chocolate pudding biscuit cake: three tier no bake dessert made from ingredients you already have in your kitchen.

Dry beans soaked, added to simmered vegetables and meat, cooked over low fire, then thickened with a paprika based roux.

Lush, wide and flat beans, quartered and softened, topped with heavy cream-plus-garlic then baked.

Stuffed cabbage (sarma) isn’t called the queen of winter for nothing.

Ground beef phyllo pie. Ground beef (or veal) layered in phyllo sheets softened with butter, then baked until golden.

Cream of pumpkin and potato soup. Only a few simple steps until you have the beloved fall classic.

Mushroom lasagna prepared with bechamel and bolognese sauces.

Compote: a combination of dried and fresh fruit, cut and stewed in water with sugar and cinnamon.