There are literally hundreds of Russian pancake recipes. The Bolshaya Kniga Domashney Kukhni by Svetlana and Lidia Lagutina alone counts more than 70! These recipes distinguish themselves by the type of flour…
Monthly Archives
December 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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In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can…
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The food markets of Russia, Ukraine and the Baltic states are filled with smoked fish of all kinds. Here’s a sample of the selection of hot-smoked items at the Riga Central Market,…
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Up until the first world war, Hungary and Bohemia boasted several great estates for partridge shooting. Thousand of gray partridges were then exported to North America, making them one of the principal…
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As I reported in a previous post, I went deer hunting earlier this month. While somebody who actually knows what he’s doing was driving the hunt, I was hiding in tree stands…
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The road to Racha, food stands and Soviet relics; tasting Khvanchkara with the locals.
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In Hungary, raising geese is a centuries-old tradition, its secrets handed down from generation to generation. A whole bird is used to prepare all kinds of dishes: roasts, soups, and even fat…
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Achma is a kind of cheese lasagna found in the Adjara and Abkhazia regions, where the crisp top crust contrasts with the tender cheesy layers. Somehow, I’ve eaten more of it in Moscow than…
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Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It’s an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine,…