● Gastronomy
Plan for tomorrow: a camp kitchen that actually works
Eggs on the eye, bacon sizzling and coffee on the stove before the fog lifts off the river — but only if the gear is packed in the right order.
16·09 / 3 min#recept
39 Editorial
● Gastronomy
Honey that is sugared is the real one
The lumpy honey in the jar is not spoiled — it's proof that no one heated it above 40°C. Here's how to return it to liquid without losing its flavor.
16·09 / 3 min
● 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
● Enology
Mošt i šira, slatki sok koji sam počinje da radi
Sipate čašu slatkog soka uveče, a ujutru na površini stoje sitni mehurići. Niko ništa nije dodao — grožđe je samo nastavilo posao.
15·09 / 4 min
● Gastronomy
Five spices without which beans are not beans
Chubar is not a decoration but the reason why no one avoids you after a plate of beans. Five spices and exact measurements per pound of grain.
24·08 / 4 min
● Gastronomy
The allspice goes in last, and it's removed from the heat
Gulaš najčešće ne pokvari meso nego kašika paprike bačena u vreo lonac. Ima tačan trenutak, i on je posle vatre.
24·08 / 4 min
● Gastronomy
Five barbecue sauces with exact gram ratios
Chimichurri, Kansas City, garlic and two other sauces — each with a precise ratio, because barbecue without sauce is half the job.
22·08 / 4 min
● Gastronomy
Grilled corn: komusina, direct zar and salt at the end
A grain that bursts under the tooth, butter that melts into the grooves, lime that cuts the sweetness. Here's why salt goes last.
22·08 / 4 min
● Gastronomy
Homemade ice cream without a machine: a base that does not split
Egg yolks, milk and sugar in the right ratio make a cream that stays soft even from the freezer. And a pinch of salt is a secret enhancer.
20·08 / 4 min
● Gastronomy
Bruschetta at the end of the harvest and a burning sensation that you can't get over
That scratch in the throat after the first sip of new oil is not a flaw — it's oleocanthal, the only fair test that the oil is young and alive.
19·08 / 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
Ceviche at home: fish, lime and leche de tigre
Acid doesn't cook fish indefinitely — it squeezes it. Ten minutes too long and you've got a rubber cube instead of a silky ceviche.
17·08 / 4 min
● Enology
Five rum cocktails for a hot evening and the right rum for each
The daiquiri calls for fresh lemon and dry white rum, a mai tai with two rums and orgeat. Five recipes with proportions in milliliters and the type of rum that doesn't lie.
17·08 / 4 min
● Enology
Kombucha at home: SCOBY, two rows and real carbonation
Live culture, two weeks of patience and a closed bottle: how to get kombucha that fizzes like champagne and doesn't hit with sugar.
17·08 / 4 min
● Gastronomy
Five pieces for the grill that the butcher keeps for himself
Hangers, flat irons and bavettes end up in minced meat for years. They deserve zar, salt and three minutes per side.
16·08 / 4 min
● Gastronomy
Grill without error: two zones, grill and thermometer
Most of the burnt crust and raw center comes from one mistake: all on the same fire. Two zones, a thermometer and salt at the right moment change everything.
16·08 / 7 min
● Gastronomy
Watermelon, feta and mint: why salt enhances sweetness
The salty feta and sour mint don't fight the watermelon — they bring its sweetness to the surface. And here's how to choose the right one by sound.
16·08 / 4 min
● Gastronomy
Cold brew at home: 1:8, twelve hours and zero bitterness
The same coffee, two sacred flavors. Cold water and time take out the sweetness and leave the acidity and bitterness in the grain — here's the exact recipe.
15·08 / 4 min
● Gastronomy
Cream, spring onions and hot bread: a breakfast that doesn't bother you
Young cream that melts on bread from the oven and a scallion waist that roasts at the end — a three-ingredient breakfast that doesn't suffer from a rush.
01·08 / 4 min
● Gastronomy
Espresso without bitterness: grinder, 25 seconds and one cup
Bitterness in espresso is not a matter of beans but of seconds. Here's how the grinder setting and extraction time change the cup.
30·07 / 4 min
● Gastronomy
Al pastor without trumps: how not to disappoint yourself at home
Al pastor that isn't burnt around the edges is braised pork pretending to be something else. Here's how to get him fired up in the kitchen.
26·07 / 4 min
● Enology
Paloma and four more tequila cocktails for a hot afternoon
Margarita is not the only way to make tequila work at +35. Paloma, Ranch Water and three more cocktails that cool better because they are less sweet.
26·07 / 4 min
● Gastronomy
Peach, grapes and almond: a zinnia for a slow Sunday morning
A ripe peach that releases juice as soon as you bite into it, cold grapes and toasted almonds — a breakfast that is not cooked, just assembled.
26·07 / 4 min
● Gastronomy
Five Japanese foods from Belgrade and what to replace them with
Kombu is sold out, mirin has run out, there is no dashi powder — here are five Japanese foods from Belgrade stores and what they do when the shelf is empty.
25·07 / 4 min
● Gastronomy
Dashi and ramen at home: the foundation of Japanese cuisine
The whole taste of Japanese cuisine rests on one clear soup that is made in 20 minutes. Here's how and where to find kombu, miso and nori in Serbia.
25·07 / 6 min
● Gastronomy
Iced matcha at home: a Japanese morning without bitterness
Bitter matcha is not a ritual, but a mistake in the water temperature. Here's how to get a green morning without a bitter note in your own kitchen.
25·07 / 4 min
● Gastronomy
Smoothie before departure: market at seven, steering wheel at nine
The blender works for a minute, a bag from the market costs 400 dinars, and the stomach remains light until the first break. This is how you drink Friday morning before the trip.
24·07 / 4 min
● Gastronomy
Lamb under the sun: timing that separates the meat from the rubber
Sach does not tolerate haste. Here's how to distribute the heat, how long it takes to cook, and when to remove the lid so the meat falls off the bone.
23·07 / 4 min
● Gastronomy
Cream, honey and hot bread: a mountain breakfast like no other city
Ripe cream from the top of the tub, honey that smells like a meadow and bread that is still cracking — a breakfast worth climbing 1,200 meters for.
23·07 / 4 min
● Gastronomy
Four summer aperitifs from the terrace, from zove to bermet
No Aperol, no imported syrups and no excuses — four aperitifs that you make from what grows behind the house and sits in the fridge.
22·07 / 3 min
● Gastronomy
Balkan-style gazpacho: cold soup for +38
Andalusian cold soup with flea market tomatoes, home-grown peppers and a spoonful of cold-pressed oil — no stove, no sweat.
22·07 / 4 min
● Gastronomy
Spritz without Aperol: a summer aperitif that costs twice as much
An orange hour on the terrace is not a law of nature. Here's how to make a serious aperitif with homemade ingredients for less money.
21·07 / 4 min
● Gastronomy
Breakfast in the car: what to take for 1400 km without weight in the stomach
A burger at the gas station at 9 am is driving sabotage. Here's what fits in the fridge-bag and keeps you awake until the sea.
21·07 / 4 min
● Gastronomy
Grilled Fish: Everything from the Market Stall to the Plate
Fish doesn't fall apart on the grill — it falls apart before it. A guide through the varieties, the salt, the fire, and three things the taverns won't tell you.
20·07 / 7 min
● Gastronomy
Fig, Prosciutto, and Coffee: A Balkan Morning on the Terrace
A ripe fig splits open under your thumb, a slice of prosciutto melts on the tongue, the coffee's still simmering — a breakfast that only asks you to get up before the heat does.
17·07 / 4 min
● Gastronomy
Fresh Fish for the Grill: How to Spot It at the Market
The eye, the gills, the smell — fish gives itself away long before you touch it. Here's what the fishmonger hopes you won't notice while you're picking your catch.
17·07 / 4 min
● Gastronomy
Fresh Bread and Market Cheeses: A Leisurely Breakfast for Two
Warm bread, three cheeses, ripe tomatoes and a chilled glass of white — a Sunday morning that needs neither a recipe nor a clock.
17·07 / 4 min
● Gastronomy
Grilled Sea Bass: Queen of the Fish and a Glass of Rosé
A whole fish, salt under the fins, two minutes too many and dinner's done. Here's how to grill sea bass so the skin crackles and the flesh stays succulent.
17·07 / 4 min
● Gastronomy
Iced Frappé: How to Make It Properly When It Really Sweats
Greek frappé isn't just iced coffee. It's foam, chill, and three companions that turn it into a summer-morning ritual.
17·07 / 4 min