Solyanka is a 15th century Russian soup adapted for different meats and vegetables. Made in meat, fish, and vegetable versions, with meat being most common. Considered a hangover cure by replacing lost salts
Pesto is a Genoese paste made from garlic, pine nuts, basil, cheese, and olive oil. Name comes from Genoese verb 'pestâ' meaning 'to pound'. Ancient Romans had similar paste called 'moretum'. Modern recipe documented from 1850s with basil as main ingredient
Ravioli are stuffed pasta enveloped in thin dough. First mentioned in 14th-century cookbook The Forme of Cury. Word "ravioli" borrowed from Italian in 14th century. Origin uncertain, possibly related to turnip or cheese
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Classic Italian dish made with ground beef, tomatoes, and aromatic herbs. Recipe created by author's sister for family dinners. Simple ingredients create gourmet-like taste at home
Bento is a Japanese box lunch containing balanced, visually appealing meals. Japanese bentos are meant to be eaten at room temperature. Food preparation requires more seasoning and modifications