The salmon coulibiac at M. Wells Diner is a serious dish that serves about 4 people.
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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 …
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When thinking about Ukrainian food, seafood is probably not the first thing that comes to mind. We tend to forget that in addition to its countryside and its heaps of sausages and …
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Wherever you go in Georgia, you can be sure to eat khachapuri at least once a day. These national cheese breads come in various shapes. The Imeretian khachapuri is a round pie filled with …
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Sukhum: the monkey nursery and the death threats; Gagra: the chebureks and the market; Lake Ritsa: the honey and the shashlyks.
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I love eating marinated herring in Russian restaurants — except for the “herring under fur coat” salad, which simply looks gross. Sadly, I’ve never or hardly ever seen fresh herrings in stores, …
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Marina Polvay really has a fertile imagination. The woman who (kind of) brought us the Veal Dubrovnik strikes again with the Fish Vojvodina. The recipe supposedly originates from the northernmost province of …
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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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As promised, here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds. I have a preference for guinea hen, but chicken or farmed pheasant will work just …
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Poutine is a dish from Quebec consisting of French fries and cheese curds topped with gravy. Not very Eastern European, you may say. I could argue that there’s nothing more Russian than …