na-tur-al:

i follow back

Budapest! This is Budapest! Please tell me this is Gelarto Rosa in Budapest.

(Source: pocahontes, via fitmess)

americastestkitchen:

You Can Make This: Dutch Apple Pie

Let the experts in our Test Kitchen Cooking School walk you through the step-by-step instructions for a classic Dutch Apple Pie. Get access to this lesson, and hundreds more (including Deep Dish and Apple Cranberry Pies!) with a trial subscription to the Cooking School. 

Currently in Amsterdam and have already enjoyed a delicious slice at Cafe Hoppe. Excited to try making it myself!

thehealthyfoodie:

Dried Prunes and Chestnut Bulgur (unstuffed) Stuffing

Dried prunes, chestnuts and bulgur come together in this super healthy stuffing that can also be enjoyed as a great side dish. 

To glorify the glorious glory of pomegranates. All you crazed fangirls from the Caucasus, why didn’t we think of it befooooore?

Here you go.

ianyanmag:

Figs have been just as common a fruit in the cultural landscape of Armenians as pomegranates, and come fall, households fill with the aromatic, warm scents of figs being cooked for hours in a vat of sugar, water and spices. Known as “tooz” in Armenian, fig jam, once canned and refrigerated, can last at least until the next season and eaten throughout the year if a peculiar craving for this meaty fruit creeps up.

Though most jams do not contain whole fruit, but rather preserves, the Armenian recipe calls for the fig to be left whole, swimming in a bath of its honey colored sauce, to be drizzled on a piece of buttered toast, or eaten whole with a side of piping hot tea. Read more and learn how to make fig ham here - The Khohanotz: Fig Jam

Photo: ianyanmag/L.Aghajanian

Quit school, become a historian of coffee and baklava. Play the kanun on street corners to fund this delicious career.

(Source: vochinch)

In my aspirations to domestic divinity, I decided to make baklava. In the oven 25 minutes—stay tuned to see the finished product.