July 2015

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…

Right. It’s the middle of the summer, 30 degrees outside (we’re using the metric system here, remember?), and here I am with my recipe for goulash, blood sausage, and foie gras, like…

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 recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they…

Our gastro-tour of Prague resumes, albeit on a smaller scale. So far, we’ve tried the city’s fine dining options, both traditional and modern. Yet between these feasts, we need to grab bites for…