Appetizers

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…

In my last post, I presented my version of a traditional Czech roast duck, which wasn’t so traditional after all and omitted the red cabbage that usually accompanies the meat. Today, the…

As I mentioned in my first post about Plantaže, the winery, not content with producing 80% of the country’s wine, also runs two restaurants. One of them, called Jezero (“lake” in Montenegrin),…

To go with the Moscow Rules series of restaurant reports that I’ve recently started, I intend to create recipes that are directly inspired by or adapted from the dishes I ate during…

I’ve been wanting to make crab rillettes for quite some time now. The idea sprung from a dish I tried at Michael Mina’s late RN74 in San Francisco back in 2015: Dungeness crab…

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…

As winter officially comes to an end, this recipe will take us back a few months, when I found inspiration from two separate experiences. First, while vacationing in Mont-Tremblant, Quebec, I had…

Spring has now sprung in earnest, but tell me, what foods can possibly mark the beginning of spring in a world where you can buy bad strawberries all year round, and even the…

The last entry in my series of national dishes was Kazakhstan’s beshbarmak. This time, we’re hopping to the Baltic to try Latvian piragi. Naming a single national dish for a whole country is a…

Right. It’s the middle of the summer, 30 degrees outside (we’re using the metric system here, remember?), and here I am with my recipe for goulash, blood sausage, and foie gras, like…