At the forefront of the Hungarian dining scene, Bock Bisztró serves many Hungarian classics, often re-interpreted with a twist.
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The Polish Rogalik and Jewish Rugelach are both descendants of the Austrian kipfel. I’ve created the ultimate guide. Read on for the best recipes with unique filling combinations!
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Bábovka, Czech Republic’s version of a Bundt cake, is an everyday cake. I’m making two versions here: one marbled sponge bábovka, and one bábovka made with whipped cream, raisins and Maraschino cherries.
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My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell …
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A dish inspired by my meal of Arctic cuisine at Tsarskaya Okhota restaurant in Murmansk, My recipe retains all the elements of the original: venison heart, lingonberry sauce, celery root purée, and …
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Reviewing two of Murmansk’s top restaurants for Arctic and Nordic cuisine: Tsarskaya Okhota and Tundra, both members of the sprawling Restaurant Syndicate.