These baked cottage cheese biscuits are soft, airy, and pleasantly chewy, with a lightly golden exterior and a tender interior. Made with pressed cottage cheese, they deliver a surprising texture somewhere between a biscuit, pancake, and cheese puff – while naturally packing a high-protein boost.
Parmesan Risotto (Risotto al Parmigiano) is a classic Italian dish made by slowly cooking rice in hot broth and finishing it with butter and Parmigiano Reggiano until creamy and fluid. This traditional recipe relies entirely on technique rather than added ingredients, producing a smooth, elegant dish with a naturally rich, glossy texture and a clean dairy finish.
Classic spaghetti carbonara is a traditional Italian pasta dish made with spaghetti, egg yolks, guanciale, Pecorino Romano, and black pepper. This version follows the classic Roman method, using no cream and relying on careful technique to achieve a rich, silky sauce.
Karjalanpaisti, also known as Karelian hot pot, is a traditional Finnish meat stew made with beef and pork, slowly braised in the oven until deeply tender, savoury, and comforting. This classic Finnish stew relies on simple seasoning, gentle heat, and time to develop its characteristic clean, meat-forward flavour and rustic texture.
Italian butter pasta, also known as fettuccine al burro, is a deceptively simple dish made with pasta, butter, Parmigiano‑Reggiano, and starchy pasta water. This authentic Italian butter pasta relies on technique rather than extra ingredients, resulting in silky noodles coated in a glossy, emulsified sauce that feels rich yet restrained.
Hungarian goulash (gulyás) is a deeply comforting beef dish built around slow-cooked onions, sweet Hungarian paprika, and simple aromatics. This classic paprika beef stew is rich, warming, and meat-forward, with a broth-like consistency that sits somewhere between a soup and a stew.
