Lecho from bell pepper they are prepared for the winter as often as. And surprisingly, I again don’t remember my grandmother or mother canning lecho. That's what we bought it in the store, and it was Bulgarian lecho, or rarely Hungarian, I remember that for sure.

There has been no Bulgarian lecho in stores for a long time and I’m not sure that they make it in Bulgaria industrial scale. But you can buy sweet peppers at any time of the year. True, lecho from such pepper does not turn out as tasty as before.

Therefore, everyone is trying to prepare it during the mass ripening of vegetables in open ground. And they do it right. These vegetables make lecho the most delicious and can be stored for a long time.

Recipes for making lecho from tomatoes and peppers, carrots and onions for the winter at home

How to cook lecho. We will now look at the simplest recipe, but very tasty, so to speak, classic recipe lecho for the winter, as well as a recipe for lecho made from peppers, tomatoes and carrots.

Menu:

1. Lecho from peppers and tomatoes is simple and tasty

Ingredients:

Our glass = 250 ml

• Tomatoes – 2 kg
• Bell pepper – 3 kg
• Onions - 10-12 pcs.
• Vegetable oil - 1 cup
• Sugar - 1 glass
• Table vinegar 9% - 100 ml.
• Salt to taste

Preparation:

1. Wash the vegetables and let them dry or pat dry with paper towels.

2. Peel the tomatoes from the stalk and cut them in large pieces and scroll through a meat grinder. We have thin-skinned tomatoes, so we don’t peel them. If you have such a need, pour boiling water over the tomatoes for 2-3 minutes, then cool cold water so as not to burn yourself and then the skin will come off the tomatoes very easily.

3. Cut the pepper into strips about 1 cm thick. Try to use multi-colored peppers. This way your treatment will look much more beautiful.

4. Onions can be cut into half rings, quarter rings, according to the recipe rules, all vegetables in one dish are cut the same way. But we'll cut it into cubes, I like it better.

5. We will also need a glass of vegetable oil, a glass of sugar, 100 ml. 9% table vinegar and salt to taste. Usually we take 2 tablespoons for this amount of vegetables. Take coarse salt, rock salt, there are no additives in it.

We put the jars to sterilize. After washing the jars with soda or mustard, place them in a cold oven, turn on the oven at 120°-130°C and, after heating to the set temperature, heat for another 7-10 minutes. Turn off the oven, open the door and leave the jars there until needed.

Pour boiling water over the lids and leave for 5-7 minutes.

Let's start cooking lecho

6. Place the bowl of tomatoes on the fire. Add sugar, pour in vegetable oil and add salt. You can add one and a half spoons, then add more salt if necessary. Add chopped onion, stir and bring to a boil.

7. After boiling, cook for 1-2 minutes and add chopped pepper. Stir and bring to a boil again, stirring occasionally. After it boils, cook for about 15 minutes. The pepper should become soft, but not overcooked. So try it, you may need a little more time or less.

8. About 1-2 minutes before the end of cooking, add vinegar. Let it boil and our lecho is almost ready. We definitely try and at this moment we can add what we think is missing. Think about salt.

Place in jars

9. Pour the lecho into jars and roll up or screw on the lids that you have prepared.

10. Turn the jars upside down. We check if there are leaks anywhere. Wrap it in something warm and leave it until it cools completely.

We usually store this kind of lecho in a cool place, but I think that it can also be stored at room temperature.

Well, here we are with you delicious lecho from bell peppers for the winter.

Bon appetit when you open it!

1. Lecho from bell peppers with tomatoes and carrots for the winter

Ingredients:

• Tomatoes – 3 kg
• Pepper – 0.5 kg
• Onion - 0.5 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 250 ml.
• Vinegar 9% – 200ml.
• Sugar - 200g.
• Salt - 100g.

Preparation:

1. We use homemade tomatoes; they have thin skin, so we don’t remove it. Wash all the vegetables first. Peel the onions and carrots.

2. Cut the tomatoes into large slices.

3. We took multi-colored peppers. We remove stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

4. Grate the carrots to Korean carrots. Well, if you don’t have one, grate it on a large ordinary grater. We also add carrots to tomatoes and peppers.

5. Cut the onion into half rings and add to the vegetables.

6. Place the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

7. After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

8. During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on a table or especially on a metal surface, as they may burst. Can be placed on a towel or wooden board.

9. Let the jars cool and put them into storage.

In winter we take it out and enjoy the smell of summer.

Bon appetit!

Lecho for the winter - 16 recipes

We continue to roll up the jars. Today we have a treatment for the winter. There are many recipes for lecho, some like it with carrots, some with onions, and some just tomato juice, or just tomatoes (tomatoes) with sweet peppers. How many people, so many tastes. Therefore, in our selection there are 16 recipes for every taste!

Pepper lecho for the winter

Making pepper lecho is very simple and quick! And in winter it’s so nice to open lecho and enjoy this delicious preparation, to potatoes or pasta.

We will need:

For 4 liters:

Tomato - 2 l

Bell pepper -2-2.5 kg

Vegetable oil - 150g

Salt - 1.5 -2 tbsp. l.

Sugar - 2 tbsp. l.

Garlic - 4 large cloves

Preparation:

Wash the pepper, remove seeds, cut lengthwise into 2-4 parts. Cut the onion into thin rings. Mix everything, pour in the tomato, put the lecho on low heat.

When it boils, add salt and sugar and mix gently. Keep at a low simmer for 10 minutes, then add chopped garlic, stir and immediately roll into sterilized jars.

Pepper lecho is ready!

Lecho with carrots for the winter

This recipe is the most delicious in my opinion. I advise you to prepare it. There is little hassle, the consumption of pepper is good (we plant a lot and don’t know where to put it now), there is no need to sterilize the jars with this lecho.

So, we need:
For 1 liter of tomato juice
1 tbsp. - salt
2 tbsp. - sugar
5-6 large carrots
1 head - garlic
8 dec. spoons - 9% vinegar
Sweet pepper

Preparation:
Prepare tomato juice in any way convenient for you. I make juice by putting tomatoes through a juicer. Then I boil tomato juice for 20 minutes.
I add salt and sugar to the boiling juice.
Three carrots on a medium grater and also in tomato juice.
Garlic through a press and also into the pan.
Add vinegar and cook for 25 minutes.
Peel the sweet pepper and cut into strips.
When the tomato juice and carrots boil for 25 minutes, add as much pepper as you can fit.
For 5 liters of juice it takes me 2 buckets of pepper.
Cook the pepper for 8-10 minutes.
Place in jars and roll up iron lids and “under a fur coat” until it cools.

Lecho from zucchini and eggplant for the winter

We will need:
1 kg eggplants
1 kg zucchini
1 kg pepper
1 kg carrots
bunch of dill, bunch of parsley

for the sauce:
2 kg tomatoes
2 heads of garlic
1/2 cup 6% vinegar
1.5 cups vegetable oil
1.5 cups sugar
1/3 cup salt
4 allspice peas
5 black peppercorns
2 bay leaves
1 tsp coriander (optional)

Preparation:
1. Cut eggplants and zucchini into slices, pepper into rings, grate carrots, chop greens
2. To make the sauce, twist the tomatoes. Add grated garlic, vinegar, oil, salt and sugar. Mix everything
3. Pour the sauce over the vegetables, add spices and simmer over medium heat for 40-60 minutes.
4. Place the vegetables in jars, roll them up, turn them upside down, and cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Lecho with sweet pepper for the winter

A lecho recipe that has been proven over the years. I make 2 servings every year - it’s never enough. The lecho turns out sweet, children especially like it.

We will need:

3 kg tomato
1.5 cups sugar
1 cup vegetable oil
8-10 black peppercorns
2 tablespoons salt
3 bay leaves
2 tablespoons vinegar 9%
3 kg sweet pepper

Preparation:

1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, Bay leaf, vinegar.

2) boil for 30 minutes, then add pre-cut pepper

3) boil for another 5-10 minutes

4) roll into jars, turn over, wrap until completely cool

I always take jars with a screw cap, sterilize them in the oven (put them in a cold place so they don’t burst and sterilize them for 30 minutes).

Lids can be sterilized simply by boiling for 2-3 minutes.
You can store lecho without refrigeration all winter.

You can eat lecho the next day.

Lecho with onions for the winter

We will need:

1.3 kg sweet pepper,

1 kg of tomatoes,

250 g onions,

15 - 20 g salt,

ground black pepper to taste

2 - 3 tbsp. spoons of water.

Preparation:

Wash ripe sweet peppers, remove seeds, cut into strips 5 - 8 mm wide or into pieces.

Cut the tomatoes into slices 3 - 4 mm thick.

Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to enamel pan. Add 2 - 3 tbsp. tablespoons of water and simmer covered for 10 minutes. Fill the jars tightly, without air voids, with vegetable mass (vegetables should be covered with juice on top). Sterilize in boiling water: liter jars- 45 minutes, three-liter - 60 minutes.

Lecho with carrots for the winter

We will need:

2.5 kg sweet bell pepper,
3 liters of tomato juice,
3 carrots,
1 pod hot pepper,
1 head of garlic,
1 bunch of parsley,
1 bunch of dill,
3/4 cup vegetable oil,
8 tsp 9% vinegar
100 grams of sugar,
2.5 tbsp. salt

Preparation:
Cut the pepper into strips, grate the carrots coarse grater, chop the greens. Grind the hot pepper and garlic together through a meat grinder. Place sweet and bitter peppers, carrots, garlic, herbs, salt, sugar and vegetable oil in a saucepan, pour natural tomato juice and cook for 30 minutes. Add vinegar 5 minutes before the end of cooking. Place the lecho in sterilized jars, roll up and turn over onto the lids until it cools.

Lecho without oil for the winter

We will need:

3 kg tomatoes,
1.5 kg sweet pepper,
7 large garlic cloves,
1 cup of sugar,
1 tbsp. with a top of salt

Preparation:
Cut half the tomatoes and cook for 10-15 minutes, add sweet peppers cut into strips, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho into sterilized jars and roll up.

Lecho with carrots without vinegar for the winter

We will need:

3 kg tomato,

2 kg peeled bell pepper (unpeeled 2.3 kg),

0.5-1 kg carrots,

2 tablespoons salt (full)

1 tablespoon granulated sugar,

1 tablespoon of vegetable oil.

Preparation:

Tomatoes through a meat grinder, carrots into strips, peppers into strips. Cook tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn them over and wrap them up.

Yield: - 6 cans of 650 g or 5 cans of 750 g.

Pepper lecho and eggplant for the winter

Lecho is one of the most delicious winter snacks. It's easy and quick to prepare.

From this quantity the yield is 4 liters.

We will need:

Tomato juice -4 l

Beautiful bell pepper - 1.5 kg

Eggplants - 1.5 kg

Vegetable oil -150 g

Salt - 1.5 - 2 tbsp. l

Sugar - 2 tbsp. l.

Vinegar 9% - 2 tbsp. l.

Garlic - 4 large cloves

Preparation:

1. Cut the eggplants into slices, sprinkle with salt, let stand for 30-50 minutes so that the bitterness comes out. Then rinse in cold water.

2. Peel peppers for lecho from seeds, cut into halves or quarters, onion into thin rings.

3.Place everything for lecho in large saucepan, pour in tomato juice, cover with a lid and put on low heat.

When the tomato is very hot, the vegetables have settled significantly, you can add heat.

Add sugar, salt, butter to the lecho and bring to a good boil. Pour in vinegar and boil for 15 minutes. At the end add chopped garlic. Pour lecho into sterilized jars, roll up and wrap.

Pepper and eggplant lecho is ready!

Pepper lecho for the winter

We will need:

Tomatoes – 5 kg

Bell pepper – 2 kg

Carrots – 200 g

Beetroot – 200 g

Salt - 3 tbsp. spoons

Sugar - 1 glass

Vegetable oil - 1.5 cups

Preparation:

First, we wash the tomatoes, blanch them and peel them. Then grind through a meat grinder until pureed. Put the puree into a saucepan and put it on the fire.

When the puree boils, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, grate the carrots and beets on a coarse grater, then put the vegetables in a saucepan with the sauce and cook for another 10 minutes.

We clean the pepper from the stalk and seeds, cut it into small pieces.

Add to the pan with the rest of the ingredients and simmer over low heat for 25-30 minutes.

Place the finished lecho in sterilized jars (you should get 7-8 liters of lecho) and roll up the lids. Here is a fairly simple recipe, bon appetit!

Zucchini lecho for the winter

Ingredients:

Zucchini - 1 kg

Tomatoes – 1 kg

Bell pepper – 1 kg

Carrots - 0.5 kg

Onions - 0.2 kg

Garlic – 2 cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. spoon

Salt - 30 grams

Granulated sugar - 1 tbsp. spoon

Preparation:

Prepare the vegetables, wash them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into slices, cut the onion into half rings, cut the bell pepper into strips.

Scald the tomatoes and remove the skin from them. Next, pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, add onions and carrots.

When the vegetables have softened, add the peppers and zucchini. Add salt and simmer for 5 minutes over medium heat.

Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat. 5 minutes before readiness, pour in the vinegar, stirring the lecho.

Place the finished lecho into sterilized jars. The jars should be turned over and covered with a blanket until they cool completely.

Lecho of tomatoes and peppers for the winter

We will need:

Bell pepper – 3 kg

Tomatoes – 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Potted peppers - 8 pieces

Vegetable oil - 200 g

9% vinegar - 80 g (I like to use apple cider vinegar)

Preparation:

Prepare the main ingredients. Rinse the vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all unnecessary parts.

Grind the tomatoes in a meat grinder. Place the resulting mass in a saucepan.

Boil the tomatoes over low heat for 15 minutes, add pepper, sugar, salt, and vegetable oil. Cook for 20 minutes. At the very end, add peppercorns, bay leaves and vinegar. Boil for another 5-7 minutes.

Jars must be sterilized using an oven.

Divide the lecho into jars and close the lids. Turn upside down and wrap in a blanket and leave until completely cool.

Lecho with beans for the winter

Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper - 2 kg

Hot pepper - 1 piece

Sugar - 1 glass

Vegetable oil - 1 cup

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

Preparation:

Soak the beans overnight and then boil until tender. Rinse well.

Grind the tomatoes in a meat grinder or using a blender.

Pour the tomatoes into a large saucepan, add salt and sugar. Cook for 20 minutes.

Add chopped pepper and simmer for 15 minutes.

Now add the beans, add the oil and cook for 10 minutes.

At the very end, add vinegar, stir and remove from heat.

Pour the finished lecho into sterilized jars.

Lecho with tomato paste for the winter

We will need:

Pepper – 3 kg

Tomato paste - 500 g

Water - 800 g

Sugar - 200 g

9% Vinegar - 100 g

Salt - 1 tbsp. spoon

Preparation:

1. Wash the bell pepper, dry it and remove seeds, tails, and cores. You can cut the pepper into thin strips or cubes - this is at the request of the housewife.2. Next, the recipe for making lecho with tomato paste moves on to the sauce. To do this, combine tomato paste with water in a tall saucepan. Add sugar and salt. Mix everything thoroughly until you get homogeneous consistency. Pour in vinegar.3. When the paste has dissolved well, the pan can be put on fire. You need to bring the mixture to a boil.4. When the sauce boils, you can add chopped peppers to the pan. Bring to a boil again and simmer over low heat.5. Depending on the quality of the pepper and the size of the pieces, it will take about 30-45 minutes to cook. If desired, during the cooking process you can add hot pepper to lecho with tomato paste at home.6. When the lecho is ready, you can immediately roll it hot into jars for the winter. In this case, it is better to cover the jars with a towel or blanket for about 25-30 minutes.

1. Choose ripe, fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
2. It is better to remove skins and seeds from tomatoes before cooking. This way the consistency of the lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you don’t have to waste time on cleaning - it won’t affect the taste in any way. Peeled or unpeeled tomatoes should be passed through a meat grinder or crushed in a blender into tomato puree.
3. Puree from fresh tomatoes can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250–300 g of paste. This amount is enough to replace about 1½ kg of tomatoes.
4. Bell peppers need to be chopped. This can be done in different ways: circles, small or long strips, quarters. But if you plan to add lecho, for example, to a soup or stew, then it is better to cut the vegetables smaller.
5. Along with vegetables, you can add spices or dried herbs to lecho, such as paprika, basil or marjoram. They will add a spicy aroma to the dish.
6. As a rule, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will preserve the preparations for a long time. But if you plan to eat the dish in the near future, then you don’t need to add vinegar.
7. If you are making lecho for the winter, then first put the vegetables themselves in jars, and pour the sauce in which they were boiled on top. The extra sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

chkola-gastronoma.ru

Ingredients

• 2 kg of tomatoes;
• 100 ml vegetable oil;
• 100 g sugar;
• 1½–2 tablespoons salt;
• 2½–3 kg;
• 10–15 black peppercorns;
• 1 tablespoon vinegar 9%.

Preparation

Place the tomato puree in a saucepan, add butter, sugar and salt and stir. Place on the fire, bring to a boil and cook for 20 minutes.

Place the peppers in the pan, cover with a lid and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

semeika.info

Ingredients

• 1½ kg bell pepper;
• 1½ kg zucchini;
• 2 kg of tomatoes;
• 200 ml vegetable oil;
• 100 g sugar;
• 1½–2 tablespoons salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Preparation

Chop the peppers and zucchini. If the zucchini is young, you can skip peeling it and cut it into large slices. It is better to remove the peel and seeds from old zucchini and cut the vegetables into cubes.

Pour the tomato puree into the pan and bring to a boil. After 5 minutes, put it there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

Ingredients

• 2 kg of tomatoes;
• 50 g sugar;
• 1½–2 tablespoons salt;
• 50 ml vegetable oil;
• 1 tablespoon vinegar 9%;
• 1 kg bell pepper;
• 1 kg eggplants.

Preparation

Pour the tomato puree into the pan and mix it with sugar, salt, oil and vinegar. Bring to a boil.

Cut the peppers and eggplants into arbitrary pieces. Place them in boiling tomato puree, stir and cover with a lid. Bring to a boil again and cook the lecho for another 10–15 minutes.

1000.menu

Ingredients

• 1 kg of tomatoes;
• 1 kg bell pepper;
• 100 g sugar;
• 1–1½ tablespoons salt;
• 100 ml vegetable oil;
• 2–3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml apple cider vinegar.

Preparation

Add chopped pepper, sugar, salt, butter and chopped to a saucepan with tomato puree. Stir and bring to a boil. Cover with a lid and cook for 10–15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 minutes.

Ingredients

• 2 kg of tomatoes;
• 150 ml vegetable oil;
• 100 g sugar;
• 1–1½ tablespoons salt;
• 1 tablespoon vinegar 9%;
• 500 g carrots;
• 1 kg bell pepper;
• 300 g onions.

Preparation

Pour the tomato puree into the pan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook for 15 minutes.

Add pepper and onion cut into half rings. Cook the lecho for about 20 minutes.

Lecho is bright and juicy dish, which is very simple to prepare.

How good it is to get a jar of lecho in winter, open it and get delicious snack or a wonderful side dish for meat dishes.

I suggest preparing traditional Bulgarian lecho for the winter. The recipe is very simple and consists of 3 main ingredients: tomatoes, peppers and spices. Shall we get started?

Let's prepare ingredients for making lecho in Bulgarian. Wash the pepper, remove the stem and seeds, cut into squares or, as I do, into wide strips.

Wash the tomatoes, cut off the “butts” and prepare puree from them. You can use: a meat grinder, a blender or a grater. I crushed it in a meat grinder. Pour the resulting puree into a large saucepan with a thick bottom, put it on the fire, and bring to a boil. Then reduce the heat and boil the puree for 15 minutes, periodically remembering to remove the foam.

We will prepare the spices and grind them in any way convenient for you.

Pour pepper into the saucepan with the tomatoes. It may seem like a lot of pepper, but after a while it will settle and sink into the tomato. Bring the mixture to a boil.

Then add salt, sugar and chopped spices, mix, cook over low heat for 15 minutes. During this time, the pepper should become soft. 5 minutes before readiness, pour in Apple vinegar, mix. Pour hot Bulgarian lecho into sterile jars and roll up the lids. Turn the finished jars upside down, cover with a blanket and leave until completely cool. Store in a cool place.

Pepper lecho is a dish that has changed so much that its Hungarian authors would never have recognized it “in makeup.” Few people know that the original lecho is ratatouille, vegetable dish, which we learned about thanks to the cartoon of the same name. The Hungarians have a common pepper lecho vegetable side dish for meat, but for Russians it has long been a preparation for the winter with a much more expanded composition. If the traditional lecho from pepper and tomato is just pepper, tomatoes and onions, then today in Russia lecho is often prepared from zucchini, carrots and other vegetables in a variety of variations.

Pepper lecho recipes are so varied that you can easily find both spicy and sweet lecho, both pure vegetable lecho and lecho with meat products. Lecho made from pepper and tomato can be thinner or thicker, depending on the housewife’s idea.

Pepper lecho for the winter

: how to cook

Lecho, which has become a classic among Russian housewives, is made from sweet peppers. This is lecho made from peppers and tomatoes, onions, garlic and herbs with the addition of popular seasonings - parsley, celery or cilantro, black ground pepper, ground paprika, salt and vinegar.

As always, first peel the pepper, remove the seeds and cut into four pieces. The same should be done with tomatoes. Cut the onion into half rings. Then you need to heat the vegetable oil in a saucepan, add the onion, wait until the onion becomes transparent and add the tomatoes. The future pepper lecho should be salted and simmered for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Add seasonings and cook until done (another 10 minutes).

Jars are prepared traditionally - washed and sterilized. Lecho is laid out in them, the jars are rolled up. It is recommended to turn the jars over, wrap them in blankets or blankets and leave them for a day to cool slowly. Then you should return the workpieces to their usual position and store them in a cool place. Canned food will give you something to enjoy all winter long. spicy taste this amazing snack and treat connoisseurs of your culinary talent.