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A savory-sweet ancient Roman dish of mashed peas (or fava beans) seasoned with pepper, lovage, ginger, honey, garum, wine, vinegar, and hard-boiled egg yolks. Named after the gluttonous Emperor Vitellius, this unique side is a historical predecessor to British mushy peas, but with a distinctly Roman flavor profile.
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A savory-sweet ancient Roman dish of mashed peas (or fava beans) seasoned with pepper, lovage, ginger, honey, garum, wine, vinegar, and hard-boiled egg yolks. Named after the gluttonous Emperor Vitellius, this unique side is a historical predecessor to British mushy peas, but with a distinctly Roman flavor profile.

Shrimp dombré, a traditional Guadeloupean dish. Small flour‑based dough balls cooked directly in a spicy tomato stew with garlic, onion, chili and lime, enriched with fresh shrimp and parsley. An economical, flavorful and authentic meal, perfect for a Caribbean lunch or dinner.

A nostalgic German meatball recipe that’s ultra‑fluffy inside and perfectly crisp outside. Soaked brioche gives a light texture, while a blend of pork, mustard, smoked paprika and fresh herbs creates a deep, comforting flavor. Pan‑fried in hot neutral oil for a golden crust, these frikadellen are ideal with potato or cucumber salad and a generous dollop of mustard.

A simple recipe for potato balls that are crispy on the outside and creamy on the inside. Ideal as a snack or side dish. You only need potatoes, cornstarch, parsley and hot oil.

A moist strawberry cake flavored with vanilla, lime zest, and almond flour. Easy and quick, ideal for a snack or a light dessert. The batter is layered with fresh strawberries, then the top is glazed with strawberry jam and dusted with powdered sugar.

Learn how to make fresh homemade noodles with only three ingredients: high‑protein wheat flour, water and salt. The video details the resting technique, folding, traditional stomping and rolling to achieve a perfect texture. These noodles can be served in soup, stir‑fried or frozen for future use.