Many Europeans countries share the tradition of preparing a kind of sweet bread, often with dried fruits, for religious holidays. Germany has Stollen and Italy eats panettone, while Russia makes kulich and Poland…
Category:
Czech Food
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Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures.…
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In Czech Republic, a chlebíček is just an open-faced sandwich. More often than not, what you’ll see is whole plates of assorted obložené chlebíčky (literally, garnished little breads), which give amateur cooks the opportunity…
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Svíčková, which you might remember from my review of Bohemian Spirit Restaurant, is a curious dish. Take its name, for example. The recipe’s full name in Czech is svíčková na smetaně, meaning tenderloin…
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When I last talked about my trip to Moravia, I didn’t actually give you many details about the fishing itself. Truth be told, I almost came home with nothing to recount at all.…
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True story: A couple weekends ago, I went fishing in rural Moravia. I caught a trout, picked up a bottle of Riesling from a nearby vineyard, came up with this recipe, inspired by local specialties, and…
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Vepřo-knedlo-zelo — literally “pork-dumpling-cabbage” — is Czech Republic’s national dish, but you’ve probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind…
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Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the…
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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…