Recipes

In my last post, I introduced you to Njeguški pršut and Njeguški sir, two specialties of the central region of Montenegro. Now, imagine combining them with the Balkans’ insatiable appetite for grilled …

When I concluded my Moscow Rules series with a post on the Russian gastrocafé, I mentioned the goose burger at Pirogi Vino i Gus, and lamented that it was prepared with typical …

As I mentioned in my last post, if you want to fully appreciate the complexity of the plant and berry blend that is Karelian balsam, you should drink it on its own, …

Restaurants Pirogi Vino i Gus and Russian Pub, which I just reviewed, both feature “Stroganoff Pie” on their menus. In a sense, the combination is to be expected: pies and classic Russian …

In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just …

During my tour of Moscow’s Danilovsky Market, I stopped at a small fast casual restaurant called Dagestanskaya Lavka to try khinkal, the main dish in Dagestani cuisine. Most of Dagestan’s territory is …

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 …

As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a …

Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this …

Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already …