Black Balsam is a traditional Latvian herbal liqueur. Its recipe, created by a pharmacist living in Riga, is based on a composition of 24 different plants, flowers, buds, juices, roots, oils, and …
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AppetizersAzeri FoodCaucasian FoodMeatRecipesVegetables
Kutab, Azerbaijani Stuffed Flatbread
by FlorianKutabs are among the most popular Azeri dishes, together with plov, dolma, and of course kebabs (kebabs being a distant first: virtually the only meal you’ll ever eat in a restaurant outside …
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In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always …
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East-German FoodMeatRecipes
Seared Chops and Braised Shanks of Venison in Bautzen Sour Cherry Mustard Sauce with Perfect Fries
by FlorianThis recipe combines some rather eclectic culinary impressions from my recent trip to Eastern Germany: the sour-cherry mustard from Bautzen, Erich Honecker and his passion for hunting, the mulled wine of the Christmas markets, and potatoes …
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In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always …
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When I started this blog over two years ago, I never took the time to write a mission statement. So I’ll kick off 2013 by fixing this. Here is the Food Perestroika …
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Just like last year, here’s a summary of the restaurants I reviewed in 2012, grouped into two categories: recommended (rating > 6), and not worth a special visit (rating between 5 and …