Recipes by Region

Over the past decade or so, kefir, a kind of cultured milk sometimes described as a “tangy milk smoothie,” has gained popularity and conquered the shelves of American supermarkets. “Probiotic,” the labels …

Here’s a dish that fits with my current Central Asian travel story series and also helps me keep my New Year’s resolution: beshbarmak, Kazakhstan’s National Dish. Kazakh cuisine borrows heavily from its …

When I blogged about the cheese debauchery that’s the Mingrelian khachapuri, some may have thought (hoped?) that I was finally putting the khachapuri topic to rest, having now covered the most popular variations at …

It all started with Irina Chadeyeva’s Vypechka po GOSTu, a compilation of Soviet era baking hits, from the Kiev cake to the kartoshka (each of which I’ve encountered here and here, respectively). …

I’m finally starting to act upon my New Year’s resolution of blogging more national dish recipes! Earlier this month it was Liberland, now it’s Albania’s turn. And you even get two dishes for …

A few weeks ago, I welcomed the arrival of Liberland, a new Eastern Bloc country by virtue of geography, if not ideology. I vowed to offer my services as the state’s first executive …

I thought I’d written everything one needs to know about varenyky. I’ve prepared the Ukrainian dumplings with potatoes, cabbage, butternut squash, and artichoke. I’ve eaten them at countless restaurants reviewed on these pages, I’ve …

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they …

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. …

Inspired by my most recent visit to Sammy’s Roumanian and, posthumously, by a dinner at the now defunct Kutsher’s Tribeca, I decided to try my hand at the Romanian tenderloin — that …