Ivana Radić

I have cooked and sold food at Novi Sad's markets for over a decade, so the stalls near the old fish market are where I feel most at home on camera. I show the smoked kulen hanging in a butcher's window and explain why Vojvodina's paprika growers made this sausage different from versions further south. My grandmother's gibanica recipe still gets mentioned more than anything else I bring up on a call. I speak slowly on video since food detail is easy to miss on a screen, and I always leave time for questions about ingredients.