Happy Holidays! Looking to stuff your face in style a few more times before the New Year resolutions kick in? Here is a selection of my favorite recipes from this year’s posts, …
2018
-
-
As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a …
-
After my post about Omulyovaya Bochka last week, let’s continue our exploration of Siberian cuisine through another Moscow restaurant. Located in the Arbat District, Chemodan (“suitcase” in Russian) is part of the …
-
According to some sources, one of the food trends for 2018 was set to be Arctic cuisine. Scandinavian food has found its place at the center of the food stage for a …
-
Quite logically, being the first to send a man to space, the Soviet Union invented space food. During his historic flight in 1961, cosmonaut Yuri Gagarin ate from toothpaste-style tubes containing servings …
-
Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this …
-
Located on Moscow’s Tretyakov Passage, a hyper-central, posh alleyway framed by medieval-looking archways, Wine & Crab is the brainchild of identical twins Sergey and Ivan Berezutskiy, two rising stars of the New Russian …
-
Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already …
-
On the heels of my Voronezh review, here’s my take on the Bulava steak, aka tomahawk. Since I suggested that Voronezh should try creating a genuinely Russian steakhouse not only with the …
-
Located a few steps away from the massive Cathedral of Christ the Saviour, Voronezh represents a relatively new kind of restaurant for Russia: the high-end steakhouse. Steakhouses had a surprisingly tough start; there …