Three other agribusinesses have been certified in Dibra region with GLOBALG.A.P, one of the most important international quality and food safety standard, in the framework of the Cross Border EU funded project between North Macedonia and Albania. Mr. Sokol Dovolani and Mr. Fisnik Dika, two of the largest hazelnut farmers and producers in Debar, are…
Category: TRADITIONAL
10 Top Taco Photo
Tacos continue to surge in popularity and it’s easy to see why –– the small tortilla bundles are filled with a variety of meat, seafood and vegetables cooked in savory sauces and are piled with bright, spicy toppings. Here are some of Cooking Channel’s best.
Warm and Cozy Soups
Ingredients Poached Chicken Breasts 6 pieces bone-in, skin-on chicken breast 1 leek, trimmed and quartered 1 onion, peeled and halved 2 ribs celery, quartered 1 large carrot, peeled and quartered on an angle 1 lemon, sliced Few sprigs fresh parsley Few sprigs fresh dill Few sprigs fresh thyme 1 large fresh bay leaf Super Chicken…
How to Get Out of Bed When Depression Is Keeping You Down
Depression presents so many challenges I’ve been living with depression for so long that I feel like I’ve gone through every symptom the condition has to offer. Hopelessness, check. Fatigue, check. Insomnia, check. Weight gain — and weight loss — check and check. Living with depression is hard, no matter what symptoms you’re experiencing. Sometimes,…
Does the Oatmeal Diet Get Real Weight Loss Results?
Oatmeal is made from dry oats. Oats are considered to be a whole grain with a number of nutritional benefits. Oatmeal is a favorite breakfast for many people, especially during the winter season. Its flavor and nutrient content can be increased by adding fruit or other items. Given these facts, it’s not surprising that there’s…
How To Cook Perfectly Fluffy Rice Every Time
Say good-bye to sticky rice, undercooked rice, or dry, overcooked rice: With the right technique—this video shows how easy it is—cooking rice perfectly is a snap. What You Need Measuring cup Water Saucepan with lid Salt Rice Wooden spoon Fork Follow These Steps Boil water and add salt Pour water (for every cup of rice,…
Poached Eggs in Chicken Broth with Mixed Vegetables
4 servings This simple veg-forward broth (with #aneggonit) is the ideal cure for whatever ails you. Don’t skip the splash of vinegar at the end—it adds an acidity to the broth that helps brighten it and really brings it to life. INGREDIENTS 8 cups homemade chicken stock or low-sodium chicken broth 4 large eggs 1…
Spinach & Feta Spanakopita
Directions for: Spinach & Feta Spanakopita INGREDIENTS 1 Tbsp butter 1 medium onion, diced 1 garlic clove, minced 2 tsp finely grated lemon zest 1 pkg frozen chopped spinach 1 cup crumbled feta cheese Salt and pepper 8 sheets frozen phyllo pastry, thawed ½ cup unsalted butter, melted 1 egg, whisked with 2 Tbsp (30…
Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream
When you’ve eaten your fill of corn on the cob, here’s another delightful way to enjoy one of summer’s best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It’s a fresh yet luxurious weeknight meal you’re going to make all season long. INGREDIENTS…
Flat-and-Chewy Chocolate-Chip Cookies
YIELDMakes 30 to 35 cookies TIME30 minutes Craig Lee for The New York Times It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic…
Ultimate Veggie Burger
6 Servings Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation…
I Made This Garlicky Grand Aioli in 5 Minutes with My Trusty Immersion Blender
I am a Hellmann’s loyalist and always have a jar of it in the door of my fridge for artichoke dip, Magic Crispy Chicken with honey mustard, and every sandwich (especially tuna). Mayonnaise is always there, and I’ve never switched brands or thought to make my own until I saw this new recipe for grand aioli. Grand, you say? I…
Beauty Cooking ealth 