Bryndzové halušky can be called Slovakia’s national dish without too much debate. This dish of potato spaetzle/gnocchi topped with a sheep’s milk cheese sauce and fried bacon is available in every other Slovak restaurant, …
Category:
Central European Food
-
-
There are few places where duck is as ubiquitous a culinary staple as in Central Europe, in particular Germany, Hungary, Czech Republic, and Slovakia (the other places would be France, China, and …
-
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 …
-
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. …
-
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 …
-
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 …
-
When I published my recipes for lángos and goulash sauce, I promised that these were the building blocks for more complex dishes. The wait is now over, as today I present my own version of Korzo Haus‘ …
-
When people think of Hungarian cuisine, the first dish that comes to mind is probably goulash (gulyás in Magyar). The real deal, however, is most likely different from what you think. In …
-
In Hungary, whether you’re at the market, at the train station, on the beach or just walking down a commercial street, sooner or later you will smell the bewitching greasy invitation of …
-
East-German FoodMeatRecipes
Seared Chops and Braised Shanks of Venison in Bautzen Sour Cherry Mustard Sauce with Perfect Fries
by FlorianThis recipe combines some rather eclectic culinary impressions from my recent trip to Eastern Germany: the sour-cherry mustard from Bautzen, Erich Honecker and his passion for hunting, the mulled wine of the Christmas markets, and potatoes …