MELT-IN-THE-MOUTH MEATBALLS by Devaki Das

Kugelhopf from Alsace, France by Guest of winter

Kugelhopf is a sweet bread enriched with butter and eggs, related to brioche, with a characteristic grooved shape and a central hole. Its introduction in France is attributed to Marie Antoinette (originally from Austria, therefore) and its name appears to derive from its resemblance to a hat used in the Middle Ages, named gugelhut.

Pasta in asparagus sauce by Easy Cook - Laka kuharica

Pasta in asparagus sauce is a smooth, silky and mild springtime meal.

Veal steaks with asparagus bundles by Easy Cook - Laka kuharica

Asparagus bundles make this easy easy and delicious springtime meal really special.

Pickle . by treder27

Soup with pearl barley and pickles popularly called pickle , we only did it with chicken broth and chicken meat .It turned out better than meat and delicious.

Penne with Tomato-Mushroom Sauce by ShaleeDP

Penne is one of the nice cuts of pasta that I like. This recipe is a twist of the white sauce penne with mushrooms recipe.

Easy Koulourakia by Ella Mangelos Velthoen

Hearty cookie, easy for packing to ship. A very common Greek cookie, served for Baptisms and when company comes. Freezes well and remains flavorful

Pumpkin cornmeal Quick bread by Chez la mere

as seen in The French Market Cookbook

Meatloaf muffins with BBQ sauce and veggie mash by Easy Cook - Laka kuharica

Each meatloaf muffin is personal sized and loaded with many yummy ingredients!

Gilt-head bream with romesco sauce by Easy Cook - Laka kuharica

Cooking the fish on top of the vegetables is an effective way to add loads of flavor.

Risotto with asparagus and prosciutto by Easy Cook - Laka kuharica

Originating from Venetian cuisine, this risotto is truly mouthwatering.

French Dessert: Tarte au Cafe/Coffee Tart by Robert-Gilles Martineau

The French desserts series continue! Notice that this tart is served with a sauce, both lukewarm!

Aromatic perch fillets by Easy Cook - Laka kuharica

Crispy, aromatic and tender fried perch fillets.

Potica by Bob Towlson

NOTES : To prepare in one day: In step 4, let rise in warm place until dough is almost doubled, about 2 hours; omit refrigeration. Continue with steps. Rising could take up to 2 1/2 hours depending on temperature in your kitchen.

Cabbage soup with smoked meat by Judit Hogya Demcsak

Cabbage are perhaps the most famous traditional Slovak dishes. Boil usually on special occasions such as Christmas or weddings. Cabbage soup is a soup made ​​of sauerkraut, smoked sausage, mushrooms, and at Christmas time!:)