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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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 …
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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 …
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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 …
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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 …
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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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When I blogged about the cheese debauchery that’s the Mingrelian khachapuri, some may have thought (hoped?) that I was finally putting the khachapuri topic to rest, having now covered the most popular variations at …
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Get ready for a series of travel stories from all over Central Asia, starting with Tajikistan! One could argue that this is really “Part 2”, as I’ve already recounted my lunch in a …
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It all started with Irina Chadeyeva’s Vypechka po GOSTu, a compilation of Soviet era baking hits, from the Kiev cake to the kartoshka (each of which I’ve encountered here and here, respectively). …
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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 …