November 2012

It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it…

Happy Thanksgiving, Americans! If you haven’t made a dinner plan for Turkey Day, it’s not entirely too late: Instead of preparing a whole bird, make Turkey Schnitzel. Go for a smaller beast,…

This past weekend, we went to Brighton Beach to assess the damage caused by Hurricane Sandy on the Russian restaurant scene, and support the local businesses with a few shots of vodka.

This recipe is inspired by the crab salad I ate at Baku Palace in Sheepshead Bay a few weeks ago (my restaurant review will come soon, but for now the place is…

Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki…

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…