Seared Chops and Braised Shanks of Venison in Bautzen Sour Cherry Mustard Sauce with Perfect Fries

This recipe combines some rather eclectic culinary impressions from my recent trip to Eastern Germany: the sour-cherry mustard from Bautzen, Erich Honecker and his passion for hunting, the mulled wine of the Christmas markets, and potatoes in various forms — from rubbery dumplings to the fries served with currywurst. Let’s talk a bit more about each of them…

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Berlin Restaurant Report: DDR-Restaurant Domklause

In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always have the depth of my traditional reviews, so I won’t provide any ratings. I’m also unlikely to write about a place if it’s […]

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Blueberry Preserves

I’ve already posted a blueberry jam here a while back, but this recipe, adapted from Blue Ribbon Preserves, is also worth your time. And if you like picking your own berries, this is a great way to showcase the result of your efforts. (I picked mine at Fishkill Farms last summer.) Although I’m usually against the American […]

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The Food Perestroika Manifesto

When I started this blog over two years ago, I never took the time to write a mission statement. So I’ll kick off 2013 by fixing this. Here is the Food Perestroika manifesto! I’m also adding it to my About page. The word perestroika may be forever associated with Mikhail Gorbachev’s reformation movement in the late eighties, but […]

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