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Monthly Archives
February 2011
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The road to Abkhazia; crossing the Ingur River; enough Soviet relics to send you back to the USSR.
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Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, …
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Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks and more famously in Rabelais’ Pantagruel in the 16th century. Although they were originally …
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This dish is inspired by a recipe called “Veal Escalops Dubrovnik Style” that I found in All Along the Danube, by Marina Polvay — someone who has managed to both present a food show called Cooking …
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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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I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened …
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Wild boar is eaten all across Eastern Europe, from eastern Germany to Russia. It is a common charge in heraldry, displayed on the coat of arms of Ebersbach in Saxony. Boar hunting was …
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Zagar Pass, Ushguli; back to civilization in Mestia; recipe for chvishtari.