The Story Behind the RecipeI first tried this dish at a lovely little taverna I enjoy visiting, and I was hooked. It was so delicious that I had to recreate it at home. By trying different ingredients and adjusting the quantities, I reached the result I wanted. In the end, I may even prefer it to the version I used to order out. The chicken thigh stays juicy, the sun-dried tomatoes add intensity, and the feta brings the wine and chicke…

The Story Behind the RecipeI first tried Swedish meatballs at IKEA and became hooked. That was how I discovered this Swedish dish, and I decided to research how to make it myself. The homemade result amazed me. I expected to enjoy it, but I did not expect to prefer it so much to what I had eaten out. For me, that is the difference homemade food makes. It is a rich, hearty recipe, with aromatic meatballs and a sauce you want with every …

The Story Behind the RecipeThis was one of the first recipes I learned to cook, alongside my smoked salmon pasta and creamy tuna pasta. The basic approach is similar: sauté, deglaze with white wine and finish with cream. Each version changes the main ingredient and herbs, giving the sauce a different character. Here, I use peeled shrimp, parsley and basil. There are no shells and no separate shrimp stock in this particular recipe.Try m…

The Story Behind the RecipeWe often have plenty of whole milk at home because someone I know works in the dairy industry. When I cannot use it all, I turn it into cheese for other recipes. That is how I started making this easy homemade anthotyro-style cheese. I prefer whole milk and strongly recommend the optional cream because the extra fat gives a creamier result. Draining lets us choose between a softer, moister cheese and a slight…

The Story Behind the RecipeThis chicken is closely tied to my childhood memories. My mother made it for me all the time, and it is her own recipe, something she came up with herself. You could describe it as our version of chicken à la crème, but the cooking method gives it a different character. Bone-in chicken cooks in the wine and its own juices, leaving a generous, loose sauce. It thickens more the following day, partly because coo…

The Story Behind the RecipeThis is one of the easiest, most aromatic side dishes you can make in a pan. I am generous with the butter here: together with the garlic, it makes the mushrooms fantastic. Onion adds sweetness, white wine lifts the flavour from the pan and thyme finishes everything off. It does not take a complicated recipe to make a side dish that works with so many different meals.The TechniqueGive the onion a little colou…

The Story Behind the RecipeI had not made tomato-braised chicken for a long time and had really been craving it. It is a familiar, much-loved dish, and this is my version: plenty of peppers, mushrooms and the spices I enjoy in the sauce. I brown the ingredients separately before bringing them together in the pot, keeping all their flavour. White wine is the main cooking liquid, and the sauce comes together around the chicken as it simm…