How cheeky of me: I’ve told you the whole story of maraschino and Zadar liqueur production in my last post, but I still haven’t said anything about what those cherry liqueurs actually…
Category:
Croatian Food
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Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be…
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The island of Vis, the farthest inhabited off the Dalmatian coast, has long been known for its fishing and its fishermen. Some go so far as to claim that the inventions of these…
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Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe…
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In most people’s consciousness, Eastern Europe does not evoke delicious seafood dishes. Apart from caviar or smoked fish (which most people actually eat rarely), the images that come to mind tend to be of thick brown meat…
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Among other things, Hippocrene Books offers an unparalleled collection of international cookbooks. Sure, the layout is rather dry (no pictures), and the titles aren’t updated very often, but where else can you…
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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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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,…
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