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 […]

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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. […]

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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 […]

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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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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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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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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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