Irina Georgescu
@irinageorgescu.bsky.social
James Beard Award winning food writer and cookbook author. Culinary Tours in Transylvania. Website: irinageorgescu.com
Romanian cuisine unveiled: three essential cookery books. Cookery books as a gateway to Romania’s regional flavours.
Three books, along with their translations in German, Dutch, Hungarian and Romanian, reveal how people cook at home, their daily dishes and their feasting customs. Time to order them.
Three books, along with their translations in German, Dutch, Hungarian and Romanian, reveal how people cook at home, their daily dishes and their feasting customs. Time to order them.
November 19, 2025 at 5:34 PM
Romanian cuisine unveiled: three essential cookery books. Cookery books as a gateway to Romania’s regional flavours.
Three books, along with their translations in German, Dutch, Hungarian and Romanian, reveal how people cook at home, their daily dishes and their feasting customs. Time to order them.
Three books, along with their translations in German, Dutch, Hungarian and Romanian, reveal how people cook at home, their daily dishes and their feasting customs. Time to order them.
A hitchhiker’s guide to the galaxy of jams, confitures and jellies in Romania. I am, of course, paraphrasing the famous book title, which is perfect for our intergalactic journey of preserving what’s in season: petals, fruit and flowers. Recipes here: irinageorgescu.substack.com/p/a-hitchhik...
June 21, 2025 at 5:20 PM
A hitchhiker’s guide to the galaxy of jams, confitures and jellies in Romania. I am, of course, paraphrasing the famous book title, which is perfect for our intergalactic journey of preserving what’s in season: petals, fruit and flowers. Recipes here: irinageorgescu.substack.com/p/a-hitchhik...
Sunday Baking: Covrigi cu Șuncă, ham-filled bread loops. This recipe highlights the variety of loop breads found in Romania and is featured in the 'Danube' cookbook.
June 15, 2025 at 11:26 AM
Sunday Baking: Covrigi cu Șuncă, ham-filled bread loops. This recipe highlights the variety of loop breads found in Romania and is featured in the 'Danube' cookbook.
A beautiful morning here in Wales. Some of these roses will be turned into jelly soon. I’ll share the recipe with you in a new post.
June 11, 2025 at 9:00 AM
A beautiful morning here in Wales. Some of these roses will be turned into jelly soon. I’ll share the recipe with you in a new post.
This Sunday, I’m sharing a captivating story about Curban, a feast and private ritual in the Christian Balkans, which I hope you'll find intriguing. It features a recipe for a comforting and healing lamb soup from Bulgaria. Link in the first comment.
June 8, 2025 at 9:02 AM
This Sunday, I’m sharing a captivating story about Curban, a feast and private ritual in the Christian Balkans, which I hope you'll find intriguing. It features a recipe for a comforting and healing lamb soup from Bulgaria. Link in the first comment.
Toast spread with curd cheese blended with honey and lemon zest, topped with fresh apricots and thyme. If you can’t find curd cheese (or twarog), use crème fraîche or farmer’s cheese. Also, instead of the sourdough toast, you can use toasted bagels, brioche or croissants.
June 1, 2025 at 11:19 AM
Toast spread with curd cheese blended with honey and lemon zest, topped with fresh apricots and thyme. If you can’t find curd cheese (or twarog), use crème fraîche or farmer’s cheese. Also, instead of the sourdough toast, you can use toasted bagels, brioche or croissants.
Cornmeal, wild strawberries & sour cream? Read about this speciality from Moldavia, Eastern Romania here irinageorgescu.substack.com/p/cornmeal-a... where I explain this culinary tradition and provide a recipe for cornmeal cheesecake, called Alivancă, and strawberry compote called chisăliță (kisel).
May 18, 2025 at 10:26 AM
Cornmeal, wild strawberries & sour cream? Read about this speciality from Moldavia, Eastern Romania here irinageorgescu.substack.com/p/cornmeal-a... where I explain this culinary tradition and provide a recipe for cornmeal cheesecake, called Alivancă, and strawberry compote called chisăliță (kisel).
Strawberry inspiration ahead of a post I’m writing about a culinary tradition in Moldavia (follow me to make sure you see it). This one in the photo is only half-traditional: strawberries, sour cream, ground pepper and fig balsamic vinegar.
May 16, 2025 at 12:15 PM
Strawberry inspiration ahead of a post I’m writing about a culinary tradition in Moldavia (follow me to make sure you see it). This one in the photo is only half-traditional: strawberries, sour cream, ground pepper and fig balsamic vinegar.
Deal with the heat like a Romanian: eat brine-fermented gherkins with ice. Eating fermented foods helps maintain the right level of salt and iron in our bodies (which we tend to lose very quickly in hot weather through sweat) and keeps us cool for longer.
May 1, 2025 at 8:54 AM
Deal with the heat like a Romanian: eat brine-fermented gherkins with ice. Eating fermented foods helps maintain the right level of salt and iron in our bodies (which we tend to lose very quickly in hot weather through sweat) and keeps us cool for longer.
Last of the spring flavours: dandelions. Two recipes: one for Dandelion Flower Fritters and the other for a Romany Potato Salad with Dandelions. I hope you'll find the story interesting. irinageorgescu.substack.com/p/last-of-th...
April 24, 2025 at 7:43 PM
Last of the spring flavours: dandelions. Two recipes: one for Dandelion Flower Fritters and the other for a Romany Potato Salad with Dandelions. I hope you'll find the story interesting. irinageorgescu.substack.com/p/last-of-th...
For those who don't want to roast an entire leg or shoulder of lamb for Easter, try this simple recipe from my new book, Danube: pastrami lamb chops served with creamy polenta. The spice blend for the pastrami includes fenugreek, paprika, cumin, thyme, garlic and ground pepper. Happy Easter.
April 18, 2025 at 9:52 AM
For those who don't want to roast an entire leg or shoulder of lamb for Easter, try this simple recipe from my new book, Danube: pastrami lamb chops served with creamy polenta. The spice blend for the pastrami includes fenugreek, paprika, cumin, thyme, garlic and ground pepper. Happy Easter.
No other dish in Eastern Europe rivals Romanian Pască. This rich brioche is filled with a blend of curd cheese, sugar, eggs and sultanas. In my family, we celebrate the arrival of Easter with a slice of Pască at midnight. Recipe here: irinageorgescu.substack.com/p/romanian-p...
April 13, 2025 at 9:07 AM
No other dish in Eastern Europe rivals Romanian Pască. This rich brioche is filled with a blend of curd cheese, sugar, eggs and sultanas. In my family, we celebrate the arrival of Easter with a slice of Pască at midnight. Recipe here: irinageorgescu.substack.com/p/romanian-p...
A Spring Tradition in Romania: nettles with polenta. I would be thrilled if you could make this tradition a part of your life too. See how: irinageorgescu.substack.com/p/a-spring-t...
April 10, 2025 at 5:53 PM
A Spring Tradition in Romania: nettles with polenta. I would be thrilled if you could make this tradition a part of your life too. See how: irinageorgescu.substack.com/p/a-spring-t...
I recorded a video about Danube, only to discover it is no longer needed. So I’ll share the first part here, and I hope you enjoy it.
April 9, 2025 at 11:13 AM
I recorded a video about Danube, only to discover it is no longer needed. So I’ll share the first part here, and I hope you enjoy it.
Garden pea and broad bean stew with cheesy polenta wedges. Easy and light, it can serve as a vegetarian lunch or a side dish for fish or chicken...or both. Garden peas and dill make a combination that will change your mind about this herb. Recipe here: irinageorgescu.substack.com/p/a-dish-tha...
April 8, 2025 at 6:26 PM
Garden pea and broad bean stew with cheesy polenta wedges. Easy and light, it can serve as a vegetarian lunch or a side dish for fish or chicken...or both. Garden peas and dill make a combination that will change your mind about this herb. Recipe here: irinageorgescu.substack.com/p/a-dish-tha...
Spring is the right season to embrace the bounty of green and wild foraged plants, which are rich in vitamins and nutrients as they begin to sprout. It’s the perfect time for spinach, red orach, nettles, wild garlic and dock leaves. Find the recipe here irinageorgescu.substack.com/p/the-green-....
March 30, 2025 at 10:46 AM
Spring is the right season to embrace the bounty of green and wild foraged plants, which are rich in vitamins and nutrients as they begin to sprout. It’s the perfect time for spinach, red orach, nettles, wild garlic and dock leaves. Find the recipe here irinageorgescu.substack.com/p/the-green-....
Baclava de Tulcea comes from the Turkish and Tatar communities in Tulcea, a city on the Danube in eastern Romania. The filo triangles are shaped individually, filled with chopped walnuts, and then soaked in lemon-flavoured syrup after baking. You will find its story and recipe in my book, Danube.
March 16, 2025 at 6:54 PM
Baclava de Tulcea comes from the Turkish and Tatar communities in Tulcea, a city on the Danube in eastern Romania. The filo triangles are shaped individually, filled with chopped walnuts, and then soaked in lemon-flavoured syrup after baking. You will find its story and recipe in my book, Danube.
In today's YOU Magazine from The Mail on Sunday, I have six recipes from my new book, ‘Danube’ including a Fried Pepper Salad, complete with a video on the Daily Mail website. The real joy of my writing journey is knowing that you’ve cooked dishes from my part of Europe and loved them.
March 9, 2025 at 11:16 AM
In today's YOU Magazine from The Mail on Sunday, I have six recipes from my new book, ‘Danube’ including a Fried Pepper Salad, complete with a video on the Daily Mail website. The real joy of my writing journey is knowing that you’ve cooked dishes from my part of Europe and loved them.
Celebrating Pancake Day with these fabulous Hungarian crêpes, known as Hortobágyi Palacsinta. The crêpes are filled with a beef ragù, I then strained some of the sauce and thickened it with sour cream mixed with flour. It is served with more sour cream on top, parsley, and chilli oil.
March 4, 2025 at 3:55 PM
Celebrating Pancake Day with these fabulous Hungarian crêpes, known as Hortobágyi Palacsinta. The crêpes are filled with a beef ragù, I then strained some of the sauce and thickened it with sour cream mixed with flour. It is served with more sour cream on top, parsley, and chilli oil.
Come cook with me! I'm delighted to announce this online cookery class. Check the link to see what we are going to make. I also have a few discount codes for you:
• 15% off with no usage limit: IRINA15
• 50% off, but only for the first 20 uses: PASTRY50
www.eventbrite.com/e/pastry-dum...
• 15% off with no usage limit: IRINA15
• 50% off, but only for the first 20 uses: PASTRY50
www.eventbrite.com/e/pastry-dum...
February 25, 2025 at 7:16 PM
Come cook with me! I'm delighted to announce this online cookery class. Check the link to see what we are going to make. I also have a few discount codes for you:
• 15% off with no usage limit: IRINA15
• 50% off, but only for the first 20 uses: PASTRY50
www.eventbrite.com/e/pastry-dum...
• 15% off with no usage limit: IRINA15
• 50% off, but only for the first 20 uses: PASTRY50
www.eventbrite.com/e/pastry-dum...
Thank you, Paul Dring, for choosing Danube as the Book of the Week in the Waitrose Weekend newspaper (out now). I've really enjoyed our conversation, and I hope you'll try some recipes from it. www.weekend-online.com/issue732/ (page 34) x
February 6, 2025 at 2:55 PM
Thank you, Paul Dring, for choosing Danube as the Book of the Week in the Waitrose Weekend newspaper (out now). I've really enjoyed our conversation, and I hope you'll try some recipes from it. www.weekend-online.com/issue732/ (page 34) x
I’m thrilled to see two recipes from my new book, Danube, featured in today’s The Guardian: a fish papricaș from Budapest and a leek and olive stew from Oltenia. They are in excellent company, so do pick up the newspaper today and enjoy all these dishes.
February 1, 2025 at 10:55 AM
I’m thrilled to see two recipes from my new book, Danube, featured in today’s The Guardian: a fish papricaș from Budapest and a leek and olive stew from Oltenia. They are in excellent company, so do pick up the newspaper today and enjoy all these dishes.
