Celebration of Christmas in Latvia is rich in tradition with a sprinkling of superstition. Although now Christmas has been tamed down to a quiet family celebration,...
Zucchini relish (Kabaču salāti)
When you finally have figured out when produce is in season in Australia, you get pleasantly surprised that squashes – zucchini, marrow, pumpkin – are in...
Sauerkraut (Skābēti kāposti)
Sauerkraut (skābēti kāposti) – something that has recently become a health food obsession, yet has been so common in Latvian kitchens for centuries. I have fond...
Roast chicken (Cāļu cepetis 6 personām)
How many chickens does it take to feed 6 people? I would have thought 2 would be enough. Yet, to my initial amusement, the 1920s cookbook...
Sauteed green peas (Saldie zirņi)
Green sweet peas… In my opinion, they are the best straight from the plant, shelled and eaten while still out in the garden. But with their...
Cauliflower with brown butter (Puķu kāposti ar brūnu sviestu)
Cauliflower is one of my favourite vegetables, so I was naturally attracted to trying this recipe as soon as I can (Recipe #37). The original recipe...
Stuffed rissoles (Graši)
Graši 5 personām (Rissoles for 5 people) is recipe #111 in the book. Although I have never heard of the word graši in food context (it...
The 1926 Cookbook Project
You may be familiar with the premise of this project – take a classic cookbook, cook your way through it, and learn what there is to...
New Year’s Eve Feast
Tradition dictates that there should be at least nine dishes on the table when welcoming the New Year. You still have time to whip up some...
Latvian Eats cookbook finally here!
Latvian Eats: Soups, Stews and Porridge is the first book in a series of cookbooks that explore basics of Latvian cooking. What started as a food...
List time!
A bit of fun – how did you score? Let me know what should be on ultimate Latvian food list! ...
Lilac Ice Tea
Last year I happened to be in Riga when the lilacs (ceriņi) were in full bloom. The scent and cloud like blooms is one of the...