Satsivi is a thick Georgian sauce made with walnuts, onions and spices. There are many Georgian nut sauces, but this is the most famous. The sauce is served with poultry — especially turkey — or sometimes…
Monthly Archives
October 2010
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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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A relative of pilaf, plov is a dish from Central Asia in which rice is cooked in a broth. The traditional version from Uzbekistan distinguishes itself in several regards: The base ingredients are…
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Food representation in the public Soviet art of the Kakheti region; a churchkhela recipe.
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Paskha is a traditional dessert made of tvorog and shaped like a truncated pyramid. Culinary writer William Pokhlebkin notes that the cost of the dish used to mean that simple people could only afford…
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I found these beautiful flageolet beans at the Union Square Greenmarket in New York City last Saturday. Since they are typically available for a couple weeks at most, you have to act…
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I like preparing food from scratch. I have been making my own stock, cured meats, cheese, bread, jam, soda, wine, and liquor to name a few things. Some of the recipes take months…