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 …
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Chicken tabaka is a Georgian dish prepared in a special pan with a lid, called the tapaka. A small bird (usually a poussin) is flattened and fried whole until brown and crispy …
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Wishing you all a happy Maslenitsa! Here are some recipes to celebrate in style: • Blini and Oladi • Tvorog and Blueberry Jam • Kippered and Marinated Salmon
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Check out my new logo, courtesy of Metastazis!
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The road to Abkhazia; crossing the Ingur River; enough Soviet relics to send you back to the USSR.
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Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, …
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Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks and more famously in Rabelais’ Pantagruel in the 16th century. Although they were originally …
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This dish is inspired by a recipe called “Veal Escalops Dubrovnik Style” that I found in All Along the Danube, by Marina Polvay — someone who has managed to both present a food show called Cooking …
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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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I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened …