February 2011

Check out my new logo, courtesy of Metastazis!

The last leg of our Georgian Adventures took us to the controversial Republic of Abkhazia, the self-proclaimed independent region at the Northeastern tip of the country. Let me start with some practical…

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,…

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…

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…

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…

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…

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…

In our last Georgian adventures, we were being jolted about on the roads of Svaneti.  One flat tire and many overflowing streams later, we reached the coveted Zagar Pass.  From there, it…