Order a grilled fish at a restaurant in Dalmatia, and there’s one side dish that you’ll be offered almost every time: Swiss chard and potatoes. Along with the international pomfrit (French fries), …
Category:
Balkan Food
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It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would …
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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 …
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It all started with a dish I tried at Jezero, Plantaže‘s restaurant on Lake Skadar in Montenegro. During the tasting menu that followed our epic visit of the winery, the chef served us …
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As I mentioned in my first post about Plantaže, the winery, not content with producing 80% of the country’s wine, also runs two restaurants. One of them, called Jezero (“lake” in Montenegrin), …
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Hot on the heels of my Njeguški Stek, here comes another similar grilled dish! Also made with cheese, cured pork, and a white meat escalope, the stuffed pork loin (punjena vješalica in …
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In my last post, I introduced you to Njeguški pršut and Njeguški sir, two specialties of the central region of Montenegro. Now, imagine combining them with the Balkans’ insatiable appetite for grilled …
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Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already …
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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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Despite my original intention to go to the Finger Lakes for the January duck season like I did last year, I ended up making other plans. My only waterfowl hunting trip this season …