Happy Maslenitsa 2012!

If you live in New York, you probably haven’t noticed that winter’s coming to an end — because you haven’t realized it even started! Nevertheless, Maslenitsa, the Orthodox pancake week symbolizing the end of the cold season, is already well under way. And what’s not to love about a week dedicated to stuffing yourself with dairy […]

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Now on Facebook!

You may already follow Food Perestroika on Twitter. Now I’m happy to introduce the Facebook page. Please drop by to say hi, like it and share it with your friends!

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Almost Famous

Food Perestroika gets its first mention in print media! If you happen to be in France, check out page 42 of the December 2011 – February 2012 issue of Zeste magazine: Can’t find me? Look again, in the small blue insert in the bottom right corner 🙂 The article refers to my page of Trout, Char […]

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The Best and Worst Restaurants of 2011

2011 is coming to an end, and I must say I’m not sure I’ve ever eaten in as many Eastern European restaurants all in one year as I have in the past 12 (or 14) months! Here is a list of all my reviews, sorted by rating. As a reminder, I usually mention decor and […]

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Happy Holidays 2011!

Happy holidays, everyone! I’ll be away for the next 2 weeks, but if you’re looking for menu ideas, here are some suggestions: The  Duck Foie Gras Terrine and Lake Trout Rillettes (you could use salmon instead) are great cold holiday appetizers that can be prepared in advance. For a large pie to share, check out the Kurnik, Russian Chicken Pot Pie, or […]

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Happy 1st Anniversary, Food Perestroika!

It’s been exactly one year since my first recipe (Tvorog, Russian Fromage Blanc), and I’m now writing my 108th entry! I thought I’d use the occasion to review Food Perestroika’s most and least popular posts. Among the most popular posts, the Vladimir Poutine has been an overwhelming success from day one. And what’s not to love about […]

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Happy Easter!

Happy Easter everyone! If you’re still looking for recipes for today, take a look at some of my previous posts: For the sacrosanct lamb entrée, try the roasted leg of lamb stuffed with Uzbek plov, the lamb shanks Ufa, or the braised lamb tongues. Garnish your lamb with some flageolet beans. For dessert, bake a paskha.

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Happy New Year!

Happy New Year everyone! I’ve been busy cooking festive dishes and dining in restaurants as my parents were visiting us over the past 2 weeks, and I probably have enough material to post until the end of January! I’m going on vacation this week though, so there won’t be much going on in the next […]

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