Baking

Everybody knows what a bagel is, but what about a bialy? “It’s like a bagel without a hole,” will say people who’ve had one. And these people have a point: bialys are generally…

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…

While Blini and Oladi, Russian Pancakes remains the most visited post on this blog, things are slowly changing. The top post for the past few months has been the Imeretian Khachapuri, followed by the Lángos (another greasy…

You might remember the story of the Nesselrode Pudding; or, how Paris’ best pastry chef created a dessert for the Russian occupants while working for that turncoat Talleyrand. But perhaps your senile great-grandparents have…

I’ve written countless times about khachapuri. This cheese bread is featured in each of my Georgian restaurant reviews at least once, if not more, and it appears on the menus of many Russian restaurants…

Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions…

In Hungary, whether you’re at the market, at the train station, on the beach or just walking down a commercial street, sooner or later you will smell the bewitching greasy invitation of…

Once again, Orthodox Easter came and went, and I didn’t have the time to finish my kulich recipe on time. At least now I’ll have it ready for next year! A kulich…

When I started working on the Salmon and Pork Belly Burger, I thought making a good potato bun would be a no-brainer. After half a dozen trials and several pounds of patties,…

Not your usual soup: shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth.