Achma is a kind of cheese lasagna found in the Adjara and Abkhazia regions, where the crisp top crust contrasts with the tender cheesy layers. Somehow, I’ve eaten more of it in Moscow than …
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Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It’s an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine, …
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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 a big fan of game meat, I find it very frustrating that the only game meat that can be sold in the United States — and therefore the only kind that the …
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There are some rare and amazing products to be found at the Union Square Greenmarket, if you go there early enough and get a little bit lucky. While I was buying a …
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I have a confession to make: I’m not very fond of beets. I can enjoy beet juice in cooking, and I’ve made the occasional beet risotto and beet pasta, but eating the …
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Lunch along the Aragvi River; trip to Shatili; tkemali recipe.
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You can now reach this blog directly at www.foodperestroika.com or www.florianpinel.com. Pass it on!
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There are a few famous Hungarian desserts (famous, that is, among those with an interest in Hungarian cuisine). The Dobos torta and its many layers. The Rigó Jancsi and its saccharine history. The Gundel …
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Unbeknownst to most of us, maraschino cherries haven’t always been the overly sweet, rubbery, bright red mess we are accustomed to in our cocktails. You can read their fascinating history on Wikipedia, …