A light and fresh recipe perfect for the summer!

You should take out the kernel first. Because they are quite small, a lot smaller than the avarege cherries, it could be pretty annoying, but it's worth it. When it boils you should pick up the foam that rises above. And that's it! Store in jars and you're done.

This is a traditional regional dish. If you try to prepare the salad, let me know the results!

PS. Use only Sudtiroler Speck!

It is a fresh, oriental-mediterranean recipe for a rice salad.
it is also a wordplay: In italian language the word sorRISO=smile, RISO=rice

This is one of ten recipes I made for my graduation at art school in the Netherlands

After cooking for about 25 minutes put the jam in jars and cover either with a twist-top lid or with celophane lids. Moisten the cellophane cover with a drop of water, stretch over the jar and secure with an elastic band. The moistened side of the cellophane should be on the outside.

this recipe is one of Korean food and my mom's own recipe that I often make it. All my artwork is done by paper cut.

Curd-rice is a South Indian rice preparation which is perfect for lunch on a hot summer day. Its creamy texture and simple taste makes it a favorite amongst children as well.

It's water bamboo season in Taiwan. A friend gave me some very cute le creuset bowls as the wedding gift. I love these bowls very much and make my own Vegetable Gratin.

This is my first recipe for 'They Draw and Cook'. This is from a cooking course I did in Morocco. it can be served cold or hot.

This is a recipe from my friend Simon from Simon Said Providores. It's delicious and if you don't have all the ingredients that's ok you can mix it up or throw a poached egg on top!

Hi!
Uh oh, I'm getting addicted to this site.
I invented this recipe as a substitute for Tabouli if you're gluten-free but if you're NOT.. it's also amazing.