A bouchée is an individual basket of puff pastry, like a small vol-au-vent. The first bouchée was supposedly invented by Marie Leszczyńska, the Polish princess wife of Louis XV. The original bouchée …
-
-
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 …
-
This year was the first in nearly a decade that I remained home for the holidays, and I decided to make up for all that lost time by making an abundance of …
-
Like many parts of the animal not normally used in modern Western restaurants, lamb tongues are common in the Caucasus. You can find boiled tongues on the menu at Apsheron in Sheepshead …
-
Happy New Year everyone! I’ve been busy cooking festive dishes and dining in restaurants as my parents were visiting us over the past 2 weeks, and I probably have enough material to …
-
Shopping in Lentekhi; road to Ushguli.
-
There are literally hundreds of Russian pancake recipes. The Bolshaya Kniga Domashney Kukhni by Svetlana and Lidia Lagutina alone counts more than 70! These recipes distinguish themselves by the type of flour …
-
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 …
-
In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can …
-
The food markets of Russia, Ukraine and the Baltic states are filled with smoked fish of all kinds. Here’s a sample of the selection of hot-smoked items at the Riga Central Market, …