If you read my previous post about Nasha Rasha, you might remember that their flavored vodkas were about the only things worth spending a ruble on. There was a good blood orange vodka, but …
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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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Here’s a recipe that should come in handy for the upcoming holidays. The idea for this dish stemmed from a popular dessert at family Thanksgiving dinners. The original was a plain chocolate …
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Vepřo-knedlo-zelo — literally “pork-dumpling-cabbage” — is Czech Republic’s national dish, but you’ve probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind …
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In my last post, I started reviewing the wine caves of Moldova. There are many other wineries in the country, and Sommelier‘s 2011 article here gives an optimistic but good overview of the …
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My latest summer peregrinations took me to the little Republic of Moldova (3.5 million inhabitants). My friends and family asked me, several times and with more than a hint of incredulity, what there …
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On my way to Moldova this past summer, I decided to brave the Russian bureaucracy (the eternal visa schemes) and traffic jams (2 hours from Sheremetyevo Airport) to spend one evening in …
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Although I’ve already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that’s very traditional in …
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Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions …
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Last weekend in New York City, the Czech Center held the 15th edition of its annual Czech Street Festival. And unlike certain other street fairs better left unnamed, this one was actually …