Happy Thanksgiving, fellow Americans and America-dwellers! I’m taking a week off but I don’t want to leave you without anything to cook when kicking off of the holiday season, so here are a…
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It’s duck season again, and I’m back at the West View Lodge for a weekend of wing shooting. You may remember that I had some reservations about the amenities on my previous trip.…
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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…
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Labor Day this year was off to a bad start, the over-dramatized arrival of Hurricane Hermine forcing us to change our long-standing vacation plans at the last minute from a lazy weekend…
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Search for lists of the world’s oldest distilleries still in operation, and you’ll see a few names coming back over and over. Of course, several Scottish whiskies go back to the late 18th century. Buffalo…
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You’ve probably never heard of Somlói galuska, and yet it is one of the Magyars’ favorite desserts. For some unfathomable reason, it doesn’t even appear on the menu at André’s Café. The…
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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…
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Like nearly every European country that’s been invaded by Muslim Turks at some point in its history, Albania counts pilaf in its culinary repertoire. This is a rice dish that can be…
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Absinthe in Czech Republic, really? Yes! Unbeknownst to most, the country has a substantial and long-standing absinthe tradition. This shouldn’t be all that surprising, considering Central Europe’s taste for funky herbal liqueurs (recall,…
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This is one of my recurring ramblings: why do we see so little shellfish in Russian restaurants outside of Russia? Oh sure, you can have seafood fettuccine, lobster bisque, snails in garlic sauce,…