There are literally hundreds of Russian pancake recipes. The Bolshaya Kniga Domashney Kukhni by Svetlana and Lidia Lagutina alone counts more than 70! These recipes distinguish themselves by the type of flour …
Category:
Recipes by Region
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In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can …
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Up until the first world war, Hungary and Bohemia boasted several great estates for partridge shooting. Thousand of gray partridges were then exported to North America, making them one of the principal …
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Achma is a kind of cheese lasagna found in the Adjara and Abkhazia regions, where the crisp top crust contrasts with the tender cheesy layers. Somehow, I’ve eaten more of it in Moscow than …
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Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It’s an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine, …
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DessertsHungarian FoodRecipes
Lúdláb Torta, or Death by Chocolate and Maraschino Cherries
by FlorianThere are a few famous Hungarian desserts (famous, that is, among those with an interest in Hungarian cuisine). The Dobos torta and its many layers. The Rigó Jancsi and its saccharine history. The Gundel …
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Unbeknownst to most of us, maraschino cherries haven’t always been the overly sweet, rubbery, bright red mess we are accustomed to in our cocktails. You can read their fascinating history on Wikipedia, …
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One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe …
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Satsivi is a thick Georgian sauce made with walnuts, onions and spices. There are many Georgian nut sauces, but this is the most famous. The sauce is served with poultry — especially turkey — or sometimes …
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A relative of pilaf, plov is a dish from Central Asia in which rice is cooked in a broth. The traditional version from Uzbekistan distinguishes itself in several regards: The base ingredients are …