Wherever you go in Georgia, you can be sure to eat khachapuri at least once a day. These national cheese breads come in various shapes. The Imeretian khachapuri is a round pie filled with…
Monthly Archives
March 2011
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Sukhum: the monkey nursery and the death threats; Gagra: the chebureks and the market; Lake Ritsa: the honey and the shashlyks.
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I love eating marinated herring in Russian restaurants — except for the “herring under fur coat” salad, which simply looks gross. Sadly, I’ve never or hardly ever seen fresh herrings in stores,…
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Marina Polvay really has a fertile imagination. The woman who (kind of) brought us the Veal Dubrovnik strikes again with the Fish Vojvodina. The recipe supposedly originates from the northernmost province of…
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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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As promised, here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds. I have a preference for guinea hen, but chicken or farmed pheasant will work just…
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Poutine is a dish from Quebec consisting of French fries and cheese curds topped with gravy. Not very Eastern European, you may say. I could argue that there’s nothing more Russian than…
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Chicken tabaka is a Georgian dish prepared in a special pan with a lid, called the tapaka. A small bird (usually a poussin) is flattened and fried whole until brown and crispy…
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Wishing you all a happy Maslenitsa! Here are some recipes to celebrate in style: • Blini and Oladi • Tvorog and Blueberry Jam • Kippered and Marinated Salmon