Braised pork shoulder in apple juice is a warm, aromatic stew in which pork shoulder—the marbled, juicy pork shoulder—is slowly cooked in unfermented apple juice. The juice acts as a braising liquid and gives the dish a refreshing sweet-and-sour depth that perfectly complements the creamy, fat-marbled meat. It's a quintessential comfort food dish for autumn and winter, served with parsnip purée, celeriac purée, mashed potatoes, or caramelized vegetables. In short: → A tender,

Pea soup, also known as snert, originated in Northern Europe and has evolved over the centuries into a typical Dutch dish. Snert is a traditional dish that has existed since the early 16th century. Originally, it was a cheap and nutritious meal for ordinary people, prepared with simple ingredients like dried peas, vegetables, and meat. Dutch snert evolved into a thick, hearty soup with distinctive ingredients like split peas, smoked sausage, and pork, which was slow-cooked an

The dish is a classic French stew made with beef slowly braised in red Burgundy wine, along with onion, carrot, bacon, garlic, mushrooms, and bouquet garni (herbs). Originally a peasant dish, it was intended to tenderize tough cuts of beef by braising them in wine for a long time. Later, it was refined by French chefs into an icon of French cuisine, thanks to chefs like Auguste Escoffier and Julia Child, who made the dish internationally famous. Recipe for 6 people Prep time:

The dish is deeply rooted in the culture of the Minangkabau people, who are known for their culinary traditions. The name comes from the Minangkabau word 'merendang' or 'randang', which means "slowly" stewing. The dish was created as a way to preserve meat for long journeys. The meat was slowly cooked in coconut milk and spices until it was completely dry and shelf-stable. Rendang is therefore much more than just a meal; it is a symbol of tradition and the rich culinary histo

The evenings are getting longer and autumn has started. It is time for a nice stew in the slow cooker. The delicious autumn scents of...