Red Alert! Random Eastern European dishes are invading our streets and restaurants! Should you duck and cover, or welcome the enemy? Zagat says alternative schnitzels are trendy in NYC. For proof, the duck …
Monthly Archives
March 2013
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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 …
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Spring is here, and despite the persisting snowfalls throughout New York State, the ice fishing season is coming to a close. I haven’t had much luck recently. No matter how hard I …
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Whether you want to celebrate the last day of Maslenitsa, Saint Patrick’s Day with a Russian twist, or the coming birch sugar season, this is the drink for you. The Irish-cream-like mixture dilutes the …
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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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At long last, my Latvian hare trio is complete! I started this project when I discovered those mysterious recipes for hare cheese. If you run an internet search for hare cheese in English, …
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This curious dish — which has very little to do with actual cheese — was actually what first motivated me to start my Latvian Hare Trio. The final result may look like a traditional pâté, …
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After last week’s hare loin, this post features the hare legs with another group of typical Latvian winter flavors: potato, sauerkraut, and animal fat. The recipe is pretty short, because most of …