Georgia - Kakheti

Georgian Adventures, Part 10

It recently dawned on me that I somehow managed to write an entire series of posts about Georgia, and barely talk about Georgian wine, except for a quick bit about Racha. The omission wasn’t intentional, mind you: as as early as the second post, I was promising to write about the wineries of Kakheti, Georgia’s most […]

Advertisements
read
Lithuanian Food - Varškės Spurgos

Varškės Spurgos, Lithuanian Farmer Cheese Fritters

Nearly every country counts some kind of sweet fried dough among its desserts. Americans eat doughnuts, Indians have gulab jamun, the French make beignets, and I’ve already written about fritule, Dalmatian fritters. Lithuanians are no exception, and in his class on Eastern European desserts at the Institute of Culinary Education (which I have mentioned previously), Michael […]

read
Croatian Food - Povitica

Povitica, Croatian Walnut Roll

Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be thick or thin, the roll can be baked as a log or folded in a loaf pan, and poppy seeds can replace walnuts. […]

read
Georgian Wine - Ramaz Nikoladze

An Evening of Georgian Natural Wines

I’ve been wanting to write about Georgian wines for quite a while now. First I promised I would include a chapter about Kakheti wineries in my Georgian Adventures series, and completely forgot about it (I’ll fix that soon). Then I started buying Georgian wines and jotting down tasting notes about them, but felt like a […]

read
Bukhara - Ceramics

Uzbek Adventures, Part 4: Bukhara

Returning to Uzbekistan after a sojourn in Tajikistan feels a little bit like reaching the promised land after crossing the desert. A Tajik desert with decrepit Soviet relics, hellish hotels, hellish roads, hellish tunnels, and teapots half-filled with adulterated booze, where the only direction locals can point you is to your very own nadir. If you […]

read
Czech Food - Vánočka

Vánočka, Czech Christmas Bread

Many Europeans countries share the tradition of preparing a kind of sweet bread, often with dried fruits, for religious holidays. Germany has Stollen and Italy eats panettone, while Russia makes kulich and Poland and Ukraine bake babka. In Czech Republic (and Slovakia), there’s vánočka, a rich plaited bread served for Christmas (vánoce means Christmas in Czech). A […]

read
Tashkent - National Food Restaurant

Uzbek Adventures, Part 3: Tashkent’s Eateries

In Lonely Planet‘s Central Asia travel guide, the Eating section for Tashkent starts as follows: “You’ll eat better in Tashkent than anywhere else in Uzbekistan and perhaps even than most of Central Asia as a whole.” Although the authors seem to take into consideration some Italian and sushi restaurants about which I couldn’t care less, […]

read