Recipes by Region

Recently, while writing my post on shanga, the bread roll from the Great Russian North, I came across the Tasty Map of Russia. The project, started in 2012, aims to promote and develop …

This is the second recipe I’m making using my stash of reindeer meat. After the recent Reindeer Fillet, Porcini, and Lingonberry Bulgur, here’s a triple reindeer tartare, with three different reindeer cuts …

Last month, during a short business trip to Sweden, I visited Stockholm’s venerable Östermalms Saluhall, a food market operating since 1888. While the historic hall is currently closed for renovation, the market …

After all my years of trying them at restaurants and reporting on them in these pages, I sure hope you know what pelmeni are. One of Russian cuisine’s most famous dishes, eaten …

Back when I posted my Apple, Vodka and Birch Syrup Babka with Cranberry Mors Sorbet, I touched briefly on the history of babka. Still, it’s worth noting here that this yeast cake from Western …

Everybody knows what a bagel is, but what about a bialy? “It’s like a bagel without a hole,” will say people who’ve had one. And these people have a point: bialys are generally …

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 …

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 …

I know, I know: I’ve already posted a recipes for a Kazakh horse steak less than one year ago. How many horse steak recipes does one need? How many Kazakh recipes does one …

A long, long time ago, back in 2012, Daniel Humm’s roast chicken for two at the NoMad was all the rage in foodie circles, “talked about more avidly and incessantly than any …