This recipe is a 2-in-1 kind of deal. Not only does it produce a delicious flavored vodka, it also leaves you with pieces of rhubarb you can serve with tea or use …
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Breads and dried fruits; monasteries; sacrificing rams and blessing roosters.
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Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies. Red currant jelly is nonetheless a great companion …
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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 decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned …
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Georgian Bread, in Brighton Beach, occupies what could be the ultimate niche market. As you probably guessed, it makes Georgian bread. Two kinds to be precise: shoti and khachapuri. And this is pretty …
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Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used, and commercial brands in Russia and Ukraine offer anything from blackcurrant …
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This is my last lake trout recipe for a while, I promise! Not only do these sausages buy you a couple days before you have to eat them (because you have to …
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Victory Park; food-themed Soviet friezes; Aragvi brandy.
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So you’ve caught all that trout, you’ve pan-seared or cured the best fillets, and you still have plenty of fish left. Pickle it! This recipe is perfect for smaller fish, as pickling will …