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 […]

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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 […]

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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 […]

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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 […]

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Croatian Cuisine - Pljeskavica

Croatian Pljeskavica

Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe even the whole of the Balkans, I preferred to avoid openly committing, as many of the previous posts that I decided to call […]

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Sopron - Jégverem Inn

Hungarian Impressions: In Search of Sopron Cuisine

Tucked up in the northwestern corner of Hungary, Sopron is one of the oldest cities in the country. It’s also in a significant wine-producing region, one of the few to make both reds and whites. One would logically expect an abundance of local food, recipes transmitted from one generation to the next, providing the perfect excuse to drink […]

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Tasty Map of Russia

The Tasty Map of Russia

Recently, while writing my post on shanga, the bread roll from the Great Russian North, I came across the Tasty Map of Russia. The project, started in 2012, aims to promote and develop tourism in all Russian regions through their culinary potential. Its creators had already employed a similar concept with the Fairy Tale Map of […]

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Russian Cuisine - Reindeer Tartare

Triple Reindeer Tartare, Chanterelles, Potatoes and Chives

This is the second recipe I’m making using my stash of reindeer meat. After the recent Reindeer Fillet, Porcini, and Lingonberry Bulgur, here’s a triple reindeer tartare, with three different reindeer cuts and preparations: tartare-perfect tenderloin, super-smoky and salty cold-smoked reindeer fillet, and reindeer salami. The first tenderloin and fillet strike a kind of balance […]

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