November 2015

Over the past decade or so, kefir, a kind of cultured milk sometimes described as a “tangy milk smoothie,” has gained popularity and conquered the shelves of American supermarkets. “Probiotic,” the labels …

We’ll get back to Tajikistan soon enough, but as a follow-up to my previous post, I think it might be interesting to look at beshbarmak in its natural habitat just to compare what I’m …

Here’s a dish that fits with my current Central Asian travel story series and also helps me keep my New Year’s resolution: beshbarmak, Kazakhstan’s National Dish. Kazakh cuisine borrows heavily from its …

Food Perestroika turned five and I didn’t even celebrate! Well, that’s not really true. This blog’s anniversary also coincides with all the birthdays in my little family, plus Halloween, so I have …

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 …