King Crab Rillettes and Apple-Onion Mostarda

King Crab Rillettes and Apple-Onion Mostarda

I’ve been wanting to make crab rillettes for quite some time now. The idea sprung from a dish I tried at Michael Mina’s late RN74 in San Francisco back in 2015: Dungeness crab rillettes with caviar crème fraîche and parsnip, served in a verrine with parsnip chips and toasted bread. Making rillettes out of crab can […]

Croatian Food - Zagrebačka Kremšnita

Croatian Stories, Part 1: Kremšnita

In my last post, I made my own contribution to Croatia’s culinary heritage by creating a new dessert, the Dalmatian Kremšnita. It’s now time to take a deeper look at the history of this cake. Kremšnita simply means “cream slice” in Croatian, although “custard slice” would have been more appropriate, since every variation contains various layers of […]

Croatian Cuisine - Dalmatian Kremšnita

Dalmatian Kremšnita, a Twist on Croatia’s Favorite Dessert

Several years ago, I blogged my very first Croatian dessert, the Dalmatian fritters, little balls of fried dough coated in flavored confectioner’s sugar. That’s not, however, the sweet dish you’ll come across the most in Croatia. Instead, based on my scientific survey using a representative sample of 1 person, the title of Croatia’s favorite dessert should go […]

Chaim Soutine - Turkey and Tomatoes (circa 1924)

Happy Thanksgiving 2017!

If you follow my Instagram account, you’ll have seen that I’m off to Moscow for a week, researching Russia’s latest food trends. Meanwhile, though I don’t make a lot of Thanksgiving recipes, here are a few ideas that should give you a change from the usual roasted bird and mashed potatoes, without straying too far […]

Moldovan Food - Boon By Moldova

Restaurant Review: Boon By Moldova

A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit as many as I can and report! Having already eaten in a couple of Romanian restaurants in Sunnyside (see my review of Harmony Terrace), […]

Food Perestroika - Instagram

Media Socialism 2017

While you’re no doubt waiting for my next post (which will transport you back to Moldova), and in honor of the centennial of the October Revolution, I’d like to remind you about my various social media accounts: @food_perestroika on Instagram, where you can see some behind-the-scene pictures in addition to what appears on the blog. […]


Vis Island Pogača, or Dalmatia’s Insular Rivalry

The island of Vis, the farthest inhabited off the Dalmatian coast, has long been known for its fishing and its fishermen. Some go so far as to claim that the inventions of these fishermen changed the world. The first fish cannery on the Mediterranean was set right in Komiža, the island’s second largest settlement. In the early 20th […]

Vienna - Hotel Sacher

Going West: Hotel Sacher, Vienna

Having toured Moravia, Slovakia and Hungary, we’ll now go on a short escapade to the other side of the Iron Curtain. Six years after publishing my Sachertorte recipe, I finally made it to Vienna’s Hotel Sacher to taste this famous dessert in its natural habitat. The story goes something like this. In 1832, Prince Klemens […]

Czech Cuisine - Finger Lakes Duck, Plum Sauce and Brussels Sprouts

Moravian Duck, Plum Sauce and Brussels Sprouts

Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures. Did the ducks really start migrating south when it’s just as warm now in October as it was in August? I’ll find out […]

Sopron - Harrer Chocolate Factory

Hungarian Impressions: Sopron’s Sweets

The Austro-Hungarian Empire had a rich history of coffee houses and pastry shops. In Budapest, the tradition lives on in famous cafés like Ruszwurm (the city’s oldest, beloved for its cremeschnitte), Gerbeaud (birthplace of the Gerbeaud slice — a ground walnut and jam filling between layers of sponge, covered with chocolate), Hauer, New York, or Centrál, which have survived […]