Tarragon soda was invented by Mitrofan Lagidze in Tbilisi in 1887, and I already talked about Lagidze’s beverages here, in another post. But it wasn’t until 1981 that Soviet Union started mass production…
Monthly Archives
May 2011
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Here’s a recipe with no particular source of inspiration other than some traditional Eastern European ingredients — the buckwheat, the potatoes — and techniques — pounding and stuffing the meat. I love surf and turf…
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Yerevan’s central market; Barbecue Street.
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A few weeks ago, I was promising some recipes inspired by my trip to Abkhazia. I’ve already delivered the achma and the Adjaran khachapuri, but I had to redo this recipe countless…
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Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted…
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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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Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait until the next holiday season to eat foie gras! Washed down with some chilled dessert wine,…
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With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a…
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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…