Get to know the best and most unique Latvian food, drink, and desserts to try at home or on your future trips to Latvia.

Lithuanian cucumbers and honey are called agurkai su medum. This simple combination was actually invented by Jogailia, the Grand Duke of Lithuania. A recipe that is super simple and delicious. I had never thought of

With minimal intervention, architect Murray Barker has successfully reworked an 1872 Daylesford cottage, uncovering original features in the process.

Welcome to the stunning resort town of Jurmala, where pristine beaches, vibrant culture, and historic charm await you. Discover the best things to do in this Latvian gem, from strolling along the iconic Jomas Street and exploring the lush Dzintari Forest Park to indulging in the healing waters of Jurmala's famous spas. Immerse yourself in

This guest post is by Laura Longwell, half of travel blogging couple Travel Addicts who joined us on a 10 Day Tour of the Baltic States as part of the

A comprehensive guide to how much Baltics travel costs. Including Baltics trip cost info for accommodation, food, transport and more!

This one is lovely served with salty or spicy meat. It’s of course just gorgeous with no meat! It goes great alongside some simple roasted potatoes or spicy roasted cauliflower! Sour cream is…

Are you looking for a gluten-free and nutritious addition to your menu? Read Foodal’s guide to amaranth and include this healthy cereal in your diet now.

The perfect Baltics itinerary for spending three to four weeks exploring Estonia, Latvia, and Lithuania.

Homemade Dill Pickle Recipe using garden cucumbers! Anyone can make this easy canned dill pickles recipe! Learn how to make pickles like a pro with my pickling secret for crisp pickles! These dill pickles are perfectly tart (not too sour), and not too sweet!

This moist, easy Polish rye bread recipe uses buttermilk instead of a sour to create the tang associated with rye breads.

Peek behind the surface of Latvian cakes and you'll find a treasure trove of traditional Baltic flavors and culinary skills!

Step-by-step instructions for making Lithuanian cepelinai or zeppelin dumplings—one of the country's national dishes.

Your guide on how to travel the Baltics. Including a 14 days Lithuania, Latvia, and Estonia itinerary with a map. All the resources you need for your Baltics backpacking trip plus the best Baltic country to visit.

Serve ‘Kompot z Suszu’ This Holiday Season

There are many things to do in Klaipeda, Lithuania and spending a day or two in Klaipeda sightseeing and exploring the city is well worth it!

This Latvia travel itinerary explores Riga and more! From National Parks to wine tasting rooms, see why it's worth it to explore Latvia beyond Riga.

Estonian Meatball Soup: This soup is a perfect option during cold winter months! Enjoy our easy recipes!Visit our website: www.happyfoodstube.com/estonian-meatball-soup-frikadelli-supp

I am born and bred in South-Estonia. I still live here and I couldn't imagine it any other way. South has a special place in my heart. It just has this uniquely different vibe. My vegan cooking workshops usually take place in Tallinn, which is in north and it's fun, but I love to drive back to our little forest cabin afterwards. Even if it's 3am. I guess there's no place like home. The culture-historical region where I'm from, is called Mulgimaa. We have our own dialect and we also have our own historical foods. Some of them are widely loved, like today's recipe, which is even considered Estonian national food in some cases. My mom has been cooking mashed potatoes with barley since I remember. She learned to make it from my dad, who learned to make it from his grandmother and so on. There are different versions of it, but the base is always the same - potatoes and barley. This dish is often served with pan-fried cubed lard and onions, but since I'm a vegan, I just love it with the onions or "beef" it up with delicious pan-fried eggplant, which has a really nice hearty texture. Some people also like to eat it with sour cream, but I replace it with sunflower sour cream. The main reasons we love this dish so much, it's because it's really filling, delicious, very affordable, doesn't need much labor and it heats up really nice when pan-fried the next day. That way it gets golden brown and crispy...yum! We also love to eat some home-made preserves with. For example tomato and green bean preserve or some spicy pickles. So it's all in all a winter season food. And since the days are getting a bit chillier here, it's the perfect time to share this recipe. Happy cooking and if you have some time, I would love to hear about your favorite foods from your region! Time: a bit over an hour Serves: 4 people Mashed potatoes with barley: 3 ⅓ pounds / 1 ½ kg potatoes ½ cup / 100 g pearl barley 2 onions 2 tsp fine salt (I used pink salt) 2 - 3 bay leaves 6 ⅓ cups / 1,5 liter water For serving: 3 onions 1 medium eggplant salt and pepper to taste sunflower sour cream, if you like Peel the potatoes and cut the bigger ones into half. Put them into a thick-bottomed pot along with thoroughly rinsed barley, chopped onions, salt and bay leaves. Cover everything with water and bring to a boil. Cover the pot with a lid and let it boil on a medium heat for at least an hour. In the meantime, you can prepare the onions, eggplant and also sunflower sour cream, if you like. Pan-fry the onions in plenty of oil, until really golden brown. Season with salt and pepper. Cut the eggplant into small cubes. Heat up a pan, add plenty of oil and half of the eggplant cubes. Sprinkle some salt on them and pan-fry them for a few minutes, until they are translucent and golden brown. Put the cubes on a plate covered with a paper towel, so it absorbs the extra oil. Pan-fry the remaining batch of eggplant cubes exactly the same way. Now check on the potatoes. If they still have too much water left (it shouldn't be too soupy), let it boil without a lid on high heat for about 5 minutes. Now mash everything using an old-school potato masher, definitely not a hand blender. Taste for salt and add more, if needed. Serve with pan-fried onions, pan-fried eggplant and some sunflower sour cream.

Authentic Lithuanian recipes have a rich and varied culinary tradition that has been influenced by both its ne

Less well known than other cuisines, Latvian food is delicious and one of the top reasons to visit Latvia. Here are 5 Latvian dishes you should put on the menu! (Plus, what to drink with them and the best place to try them in Riga!)

Exciting hot pink potato salad made with a combo of potatoes, roasted beets and a tangy yogurt-mustard dressing.

I am born and bred in South-Estonia. I still live here and I couldn't imagine it any other way. South has a special place in my heart. It just has this uniquely different vibe. My vegan cooking workshops usually take place in Tallinn, which is in north and it's fun, but I love to drive back to our little forest cabin afterwards. Even if it's 3am. I guess there's no place like home. The culture-historical region where I'm from, is called Mulgimaa. We have our own dialect and we also have our own historical foods. Some of them are widely loved, like today's recipe, which is even considered Estonian national food in some cases. My mom has been cooking mashed potatoes with barley since I remember. She learned to make it from my dad, who learned to make it from his grandmother and so on. There are different versions of it, but the base is always the same - potatoes and barley. This dish is often served with pan-fried cubed lard and onions, but since I'm a vegan, I just love it with the onions or "beef" it up with delicious pan-fried eggplant, which has a really nice hearty texture. Some people also like to eat it with sour cream, but I replace it with sunflower sour cream. The main reasons we love this dish so much, it's because it's really filling, delicious, very affordable, doesn't need much labor and it heats up really nice when pan-fried the next day. That way it gets golden brown and crispy...yum! We also love to eat some home-made preserves with. For example tomato and green bean preserve or some spicy pickles. So it's all in all a winter season food. And since the days are getting a bit chillier here, it's the perfect time to share this recipe. Happy cooking and if you have some time, I would love to hear about your favorite foods from your region! Time: a bit over an hour Serves: 4 people Mashed potatoes with barley: 3 ⅓ pounds / 1 ½ kg potatoes ½ cup / 100 g pearl barley 2 onions 2 tsp fine salt (I used pink salt) 2 - 3 bay leaves 6 ⅓ cups / 1,5 liter water For serving: 3 onions 1 medium eggplant salt and pepper to taste sunflower sour cream, if you like Peel the potatoes and cut the bigger ones into half. Put them into a thick-bottomed pot along with thoroughly rinsed barley, chopped onions, salt and bay leaves. Cover everything with water and bring to a boil. Cover the pot with a lid and let it boil on a medium heat for at least an hour. In the meantime, you can prepare the onions, eggplant and also sunflower sour cream, if you like. Pan-fry the onions in plenty of oil, until really golden brown. Season with salt and pepper. Cut the eggplant into small cubes. Heat up a pan, add plenty of oil and half of the eggplant cubes. Sprinkle some salt on them and pan-fry them for a few minutes, until they are translucent and golden brown. Put the cubes on a plate covered with a paper towel, so it absorbs the extra oil. Pan-fry the remaining batch of eggplant cubes exactly the same way. Now check on the potatoes. If they still have too much water left (it shouldn't be too soupy), let it boil without a lid on high heat for about 5 minutes. Now mash everything using an old-school potato masher, definitely not a hand blender. Taste for salt and add more, if needed. Serve with pan-fried onions, pan-fried eggplant and some sunflower sour cream.

Maria Laitinen with a simple but delicious Finnish soup made from rhubarb.

Discover Świnoujście, Poland's seaside treasure with stunning beaches, historic landmarks, and vibrant culture. Plan your perfect Baltic escape with our guide.

There’s no Polish Christmas Eve without this dish. Carp gets lightly coated in batter and fried until golden. We finish it off with a big spritz of lemon and served both hot or cold.

There is lots of delicious Latvian food in Riga to try, so take your pick from these Latvian dishes to see what to eat in Riga Latvia.

Our Rye Bread has a distinct taste, accentuated by seeds and grains. Our recipe celebrates the delicious breads we ate in the Baltic States.

Latvian foods carry the memories and experiences of a northern country sheltered by the Baltic Sea. Using little to no spice, they rely on the freshness

These classic 'Uszka' are PACKED with wild mushrooms. They pair beautifully with Clear Beet Borscht.

Kepta duona is a simple Lithuanian snack consisting of sliced rye bread that is shortly fried until crispy. The bread is usually sliced into thin strips before it is pan-fried in oil, and it is usually rubbed with garlic (duona su česnaku), while modern varieties often come topped with cheese (duona su sūriu) or mayonnaise

Aukstā Zupa, which means “pink soup,” is a very common dish throughout the little Baltic country of Latvia on these hot summer days. It’s a colorful, refreshing and healthy feast of summer ingredients.

Salinātā rudzu rupjmaize is a bread baked in Latvia from rye flour. It owes its distinctiveness to the traditional recipe and techniques used for its production

Lithuanian cabbage rolls are called balandeliai there. Of course cabbage rolls are made in numerous countries throughout the world, especially throughout Eastern Europe, and Lithuania is no exception. Each country has their own name for

This refreshing, cold beetroot soup is a part of traditional Lithuanian cuisine. It consists of a creamy blend of pickled or boiled beetroots and tangy kefir or buttermilk, poured over grated cucumbers and hard-boiled eggs

This guide will help you make the most of your weekend in Riga, visit all the main attractions and eat your way through Latvian cuisine.

This delicious crispy pastry ribbons are impossible to resist! It looks like a very simple sweet pastry, that requires just a few ingredients, but the taste is so home like, so cozy, that you could…