Eastern European Food

It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it …

This recipe is inspired by the crab salad I ate at Baku Palace in Sheepshead Bay a few weeks ago (my restaurant review will come soon, but for now the place is …

Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki …

I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to …

This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison, …

I know I’ve already posted a coulibiac recipe about a year ago, but this one is a bit different. While still keeping the format of a traditional coulibiac (dough, fish, rice), I chose …

Here’s a recipe that gives me lots to talk about: Babka is a brioche-like yeast cake found in many Eastern European countries, from Albania to Russia. It’s often baked for Easter Sunday, and it’s …

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses …

This dish is inspired by a recipe from an article on Georges Blanc in the Spring 2010 issue of Culinaire Saisonnier. This is a fairly simple preparation that emphasizes the flavor of …