This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison,…
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…
During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great…
… in one piece, ready to tell the tale. Stay tuned!