Baking

The Polish Rogalik and Jewish Rugelach are both descendants of the Austrian kipfel. I’ve created the ultimate guide. Read on for the best recipes with unique filling combinations!

Bábovka, Czech Republic’s version of a Bundt cake, is an everyday cake. I’m making two versions here: one marbled sponge bábovka, and one bábovka made with whipped cream, raisins and Maraschino cherries.

Pizza has become a Russian staple. Discover my own recipe from the Russian Far North, made with reindeer sausage!

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…

There are many dishes on the menus of the two restaurants I just reviewed – Omulyovaya Bochka and Chemodan – that most diners will have never encountered before, often prepared with Siberian…

Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be…

Many Europeans countries share the tradition of preparing a kind of sweet bread, often with dried fruits, for religious holidays. Germany has Stollen and Italy eats panettone, while Russia makes kulich and Poland…

Several years ago, I blogged my very first Croatian dessert, the Dalmatian fritters, little balls of fried dough coated in flavored confectioner’s sugar. That’s not, however, the sweet dish you’ll come across the…

The island of Vis, the farthest inhabited off the Dalmatian coast, has long been known for its fishing and its fishermen. Some go so far as to claim that the inventions of these…

I know what some of you must be thinking after my reindeer tartare post: “He’s completely lost touch with reality! He expects us to take a plane to Scandinavia just to buy…