July 2011

Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies.  Red currant jelly is nonetheless a great companion…

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…

Here’s a decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned…

Georgian Bread, in Brighton Beach, occupies what could be the ultimate niche market. As you probably guessed, it makes Georgian bread. Two kinds to be precise: shoti and khachapuri. And this is pretty…

Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used, and commercial brands in Russia and Ukraine offer anything from blackcurrant…