In my last post, I talked about my trip to the wilderness of Lake Lacha, outdoor adventures in the surrounding woods and swamps, and meals at the Kolokol tour base – burbot …
Eastern European Food
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In my recent post on Pomor cuisine, I mentioned that the Pomors were known as “cod eaters” because they consumed codfish, in various ways, with impressive regularity. At the Arkhangelsk market, the …
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In my last post, I introduced you to the Pomor people and reviewed Pochtovaya Kontora, a restaurant in Arkhangelsk that serves its own interpretation of the local cuisine. One of the dishes …
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When I concluded my Moscow Rules series with a post on the Russian gastrocafé, I mentioned the goose burger at Pirogi Vino i Gus, and lamented that it was prepared with typical …
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As I mentioned in my last post, if you want to fully appreciate the complexity of the plant and berry blend that is Karelian balsam, you should drink it on its own, …
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Restaurants Pirogi Vino i Gus and Russian Pub, which I just reviewed, both feature “Stroganoff Pie” on their menus. In a sense, the combination is to be expected: pies and classic Russian …
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In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just …
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During my tour of Moscow’s Danilovsky Market, I stopped at a small fast casual restaurant called Dagestanskaya Lavka to try khinkal, the main dish in Dagestani cuisine. Most of Dagestan’s territory is …
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There are many dishes on the menus of the two restaurants I just reviewed – Omulyovaya Bochka and Chemodan – that most diners will have never encountered before, often prepared with Siberian …
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As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a …