● Gastronomy
Ajvar season: which peppers and how much patience is needed
Whoever skips the peeling and just cuts the burnt pepper with the peel, has made something red and thick — but it is not an ajvar, but a trick for the eye.
15·09 / 4 min#paradajz
4 Editorial
● Gastronomy
Three Belgrade markets and August that smells like tomatoes
Kalenić, Bajloni and Zeleni venac on Sunday morning — and exactly what is on the counter in mid-August has full flavor, not just color.
21·08 / 4 min
● Gastronomy
Gazpacho and salmorejo: tomatoes, bread and oil for +35
Andalusian cold soup is not drunk, it is strained through a sieve and drunk from a glass. Here's a relationship that saves an August afternoon.
18·08 / 4 min
● Gastronomy
Tomatoes, oil and salt: breakfast that has nowhere to hide
Three ingredients, zero technique, zero wiggle room. Tomatoes from the market, good olive oil and coarse salt — a breakfast that either sings or sounds.
29·07 / 4 min