It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would…
Category:
Recipes by Region
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How cheeky of me: I’ve told you the whole story of maraschino and Zadar liqueur production in my last post, but I still haven’t said anything about what those cherry liqueurs actually…
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When I wrote about my recent trip to Lake Lacha, I mentioned the abundance of wild game in the area and the many alleged health benefits of consuming bear meat and bear…
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Since I first wrote about Pomor cuisine here, I’ve already posted two cod recipes from the Russian Far North: a cod fish soup, and cod and potato fritters. But the Pomors aren’t…
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I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef…
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If you’re an assiduous reader of this blog, you might remember my first recipe for ukha, the traditional Russian fish soup: a yellow perch ukha with perch fritters and perch roe croutons.…
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When my partner, tasked with finding a Russian-ish dessert recipe for me for a recent quarantine weekend, unearthed a rye bread cake in Joyce Toomre’s English translation of Elena Molokhovets’ A Gift…
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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…
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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…