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# Food Perestroika

Adventures in Eastern Bloc Cuisine

## Sitemaps

- [XML Sitemap](https://foodperestroika.com/sitemap.xml): Contains all public & indexable URLs for this website.

## Posts

- [Ledene kocke, Chocolate Ice Cubes and Chestnut Mousse](https://foodperestroika.com/2026/07/01/ledene-kocke-chocolate-ice-cubes-and-chestnut-mousse/) - As I mentioned in my last Winter Holiday post, changes are coming! In these pages I will soon leave the Balkans behind (for now) and travel to a new part of the post-communist world. If you enjoyed my recipes and stories over the past couple of years, you should consider buying my cookbook – although
- [Croatia's Stars, Part 6: Monte](https://foodperestroika.com/2026/06/03/croatias-stars-part-6-monte/) - Located in the colorful fishing town of Rovinj in Istria, Monte is a family story that began in 1985, in the very house where chef Danijel Đekić was born. Originally opened as a traditional Istrian tavern by his parents, the restaurant evolved into a modern gastronomic destination under Danijel and his wife, sommelier Tjitske Đekić-Brusse.
- [Slovenian Natural Wines](https://foodperestroika.com/2026/04/26/slovenian-natural-wines/) - Winemakers these days have a whole range of methods and additives at their disposal to add or remove just about any characteristic from a wine. They can buy tannins or tannin-removing agents, acids or deacidifiers. Inactive yeasts to improve body and mouthfeel. Enzymatic preparations to enhance color intensity and even aromas. A wide range of
- [Sarajevo Baklava](https://foodperestroika.com/2026/03/15/sarajevo-baklava/) - Baklava is one of my favorite desserts (you may remember my infamous baklav'amann from years back). Its uncertain origins lie somewhere between Central Asia and Greece, probably in Turkey. In its current form, a recipe is first documented in the kitchens of the Topkapı Palace, where the sultan offered portions of baklava to the janissaries
- [Povitica, Croatian Walnut Roll](https://foodperestroika.com/2018/04/08/povitica-croatian-walnut-roll/) - Find out how to make a perfectly shaped povitica, with three amazing walnut fillings. Le Bernardin meets Dubrovnik meets Strawberry Hill in my decadent recipe.
- [Povitica, Croatian Walnut Roll](https://foodperestroika.com/2018/04/08/povitica-croatian-walnut-roll/) - Find out how to make a perfectly shaped povitica, with three amazing walnut fillings. Le Bernardin meets Dubrovnik meets Strawberry Hill in my decadent recipe.
- [Istrian Monkfish Goulash](https://foodperestroika.com/2026/02/11/istrian-monkfish-goulash/) - While versions of goulash can be found in Slovenia and Croatia, they generally originate from inland regions and are prepared with ingredients that have little in common with their ancestor from the Habsburg Empire. Made with various meats, vegetables, and herbs, with or without tomato or paprika, they are more reminiscent of a stew than
- [Happy Holidays 2025](https://foodperestroika.com/2025/12/24/happy-holidays-2025/) - It's that time of year again! With the release of Bon App & Tito, 2025 has been a busy one for me, and this blog has suffered from my lack of free time: I’ve posted only nine times in the past twelve months. Luckily, all the recipes I published make for great festive dishes that
- [Chocolate-Olive Oil Cake and Truffle-Honey Ice Cream](https://foodperestroika.com/2025/12/23/chocolate-olive-oil-cake-and-truffle-honey-ice-cream/) - Istria is known for its truffles. All the top varieties can be found there: the summer black aestivum, the winter black melanosporum, and the white magnatum pico. In fact, this is where, in November 1999, local caterer and truffle hunter Giancarlo Zigante and his dog Diana dug up a monster weighing 1.3 kg, which holds the
- [Marinated Langoustines with Skuta and Lemon Emulsion](https://foodperestroika.com/2025/10/28/marinated-langoustines-with-skuta-and-lemon-emulsion/) - To follow the pattern established on these pages, time has come to create a recipe inspired by my meal at Draga di Lovrana. Although the review wasn’t exactly flattering, a couple of dishes still hit the spot, such as the marinated langoustines with skuta (farmer cheese), lemon emulsion, olive oil, and honey. I’ve decided to
- [Skuta, Slovenian and Istrian Farmer Cheese](https://foodperestroika.com/2025/10/12/skuta-slovenian-and-istrian-farmer-cheese/) - Skuta, a kind of farmer cheese, is ubiquitous in Slovenia and some parts of Croatia. I've talked about it on several occasions: in this post, I mentioned Pag skuta, a kind of ricotta made from the whey left over from the production of the famous cheese from the island of Pag; Gostilna Skaručna served me two
- [Croatia's Stars, Part 5: The Haunting of Draga di Lovrana](https://foodperestroika.com/2025/09/07/croatias-stars-part-5-the-haunting-of-draga-di-lovrana/) - Over a century ago, in the foothills of the Učka mountain range, a beautiful, isolated hotel overlooked the Kvarner Bay from an impressive cliff. The place was called Lovranska Draga in Croatian – or Draga di Lovrana in Italian – draga designating a kind of hollow in Croatian, and Lovran being the name of a
- [Croatia's Stars, Part 4: Return to Boškinac](https://foodperestroika.com/2025/06/14/croatias-stars-part-4-return-to-boskinac/) - Heretofore, I've written a couple of posts about the Croatian island of Pag, its cheese, and its sheep. In one of those posts, I mentioned the Boškinac hotel-vineyard-restaurant, "the best place to stay on the island," where "the hotel serves a fantastic breakfast – dare I say, perhaps the best I’ve ever had," and "the
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Pogácsa, Hungarian Biscuit / Scone](https://foodperestroika.com/2022/02/08/pogacsa-hungarian-biscuit-scone/) - You can't visit Hungary without eating pogácsa. Whether you're having a tasting at a winery, enjoying a drink in a bar, or attending some form of social gathering, you're bound to encounter those little round pastries that the foreign eye easily mistakes for American Southern buttermilk biscuits or English scones. Even my meal at Michelin-starred
- [Venison Wellington, NSK Style](https://foodperestroika.com/2025/05/09/venison-wellington-nsk-style/) - In 1992, in the wake of Slovenia's declaration of independence, the Neue Slowenische Kunst (“New Slovenian Art”) formed the NSK State – “a state in time, a state without physical territory or national borders, a state of mind.” This micronation, not recognized by the international community, issues passports (which enable several hundred people to flee
- [Orange Wine Vinegar](https://foodperestroika.com/2025/04/19/orange-wine-vinegar/) - Slovenia produces a lot of orange wine. In fact, a great many proponents of the natural wine movement hail from there: winemakers such as Joško Gravner, Stanko Radikon, Aci Urbajs, and Božidar Zorjan (some of whom are now located on the other side of the Italian border) all helped to democratize the use of biodynamics
- [Bon App & Tito, Released May 15th](https://foodperestroika.com/2025/04/03/bon-app-tito-released-may-15th/) - I'm excited to announce that my new cookbook, Bon App & Tito, is coming out in France on May 15th! Bon App & Tito offers over 80 recipes, accompanied by travel stories from all over the former Yugoslavia and Albania – additional information on this page. Learn to prepare your own orange wine vinegar, the
- [Slovenia's Stars, Part 3: Hiša Franko](https://foodperestroika.com/2025/02/24/slovenias-stars-part-3-hisa-franko/) - Former Yugoslavia finally has a three-star Michelin restaurant! In the small Slovenian town of Kobarid, in the Julian Alps, Ana Roš has been running Hiša Franko since 2002, transforming it from a traditional inn into a gourmet restaurant. Roš is yet another example of a self-taught chef who made a drastic career change after an
- [Happy Holidays 2024](https://foodperestroika.com/2024/12/21/happy-holidays-2024/) - I'm popping my head above the water for the traditional holiday post! It's been a busy year. Over the past twelve months, I've created something like fifty recipes covering Slovenia, Croatia, Montenegro, Bosnia, Serbia, Macedonia, Kosovo, and Albania; I've taken two more trips that included four of those countries; I've written all the text for
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Pelješac Peninsula, Part 3: Moment of Truth](https://foodperestroika.com/2023/09/02/peljesac-peninsula-part-3-moment-of-truth/) - A winery tasting is, when you think about it, a very peculiar exercise, with a lot of situational subjectivity. Maybe you're vacationing in a place you've been dreaming about for months, being poured glass after glass of wines with fancy labels in an atmospheric room. Or maybe you're tasting just a couple of wines in
- [Slovenian Žlikrofi and Onion Textures](https://foodperestroika.com/2024/05/29/slovenian-zlikrofi-and-onion-textures/) - In the hinterland of the Slovenian coast, the town of Idrija is (relatively) known for two things: its mercury mine, and its žlikrofi, bicorne-hat-shaped ravioli stuffed with a mixture of mashed potatoes and bacon. Idrijski žlikrofi have become one of the most popular dishes in Slovenia, and the first in the country to obtain the
- [New Cookbook Announcement](https://foodperestroika.com/2024/03/06/new-cookbook-announcement/) - Following the global success of The Goulash Archipelago, I'm happy to announce that my co-author Valnoir and I have signed a contract with Les Editions Noir sur Blanc to write a new cookbook! I won't reveal the title yet (feel free to share your guesses in the comments below), but it will cover the countries
- [Slovenia's Stars, Part 2: Strelec](https://foodperestroika.com/2024/01/30/slovenias-stars-part-2-strelec/) - Ljubljana Castle is the most visited attraction in Slovenia. A historic monument towering over the city, it's also used for weddings and cultural events. Standing right next to the entrance, the 15th-century Archers’ Tower hosts one of the city's best restaurants: Strelec (literally "the archer" in Slovenian), run by chef Igor Jagodic. Jagodic's story will
- [Slovenia's Stars, Part 2: Strelec](https://foodperestroika.com/2024/01/30/slovenias-stars-part-2-strelec/) - Ljubljana Castle is the most visited attraction in Slovenia. A historic monument towering over the city, it's also used for weddings and cultural events. Standing right next to the entrance, the 15th-century Archers’ Tower hosts one of the city's best restaurants: Strelec (literally "the archer" in Slovenian), run by chef Igor Jagodic. Jagodic's story will
- [Slovenia's Stars, Part 2: Strelec](https://foodperestroika.com/2024/01/30/slovenias-stars-part-2-strelec/) - Ljubljana Castle is the most visited attraction in Slovenia. A historic monument towering over the city, it's also used for weddings and cultural events. Standing right next to the entrance, the 15th-century Archers’ Tower hosts one of the city's best restaurants: Strelec (literally "the archer" in Slovenian), run by chef Igor Jagodic. Jagodic's story will
- [Slovenia's Stars, Part 2: Strelec](https://foodperestroika.com/2024/01/30/slovenias-stars-part-2-strelec/) - Ljubljana Castle is the most visited attraction in Slovenia. A historic monument towering over the city, it's also used for weddings and cultural events. Standing right next to the entrance, the 15th-century Archers’ Tower hosts one of the city's best restaurants: Strelec (literally "the archer" in Slovenian), run by chef Igor Jagodic. Jagodic's story will
- [Slovenia's Stars, Part 2: Strelec](https://foodperestroika.com/2024/01/30/slovenias-stars-part-2-strelec/) - Ljubljana Castle is the most visited attraction in Slovenia. A historic monument towering over the city, it's also used for weddings and cultural events. Standing right next to the entrance, the 15th-century Archers’ Tower hosts one of the city's best restaurants: Strelec (literally "the archer" in Slovenian), run by chef Igor Jagodic. Jagodic's story will
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Happy Holidays 2023](https://foodperestroika.com/2023/12/24/happy-holidays-2023/) - Happy holidays! I've been pretty busy of late, and haven't been posting as much as I used to. One of the reasons is that I'm working on a new cookbook, and there's a lot of cooking to be done! I'll write more about this project soon, but looking at my recent activity you can probably
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Saint Martin's Duck with Mlinci](https://foodperestroika.com/2023/12/16/saint-martins-duck-with-mlinci/) - Saint Martin of Tours is best known for cutting his cloak in two with his sword, to give half to a beggar clad only in rags in the depths of winter. While many paintings and stained glass windows illustrate this noble action, they ignore a more comical episode from his life. According to legend, not
- [Cured Lake Trout Roe](https://foodperestroika.com/2011/09/14/cured-lake-trout-roe/) - The icing on the cake when you catch your own fish is that you'll get plenty of fish roe during spawning season — my last trip on Cayuga Lake alone brought almost a pound! Cured trout roe (personally, I don't like calling it caviar unless it comes from a sturgeon) has become an increasingly expensive delicacy, with
- [Cured Lake Trout Roe](https://foodperestroika.com/2011/09/14/cured-lake-trout-roe/) - The icing on the cake when you catch your own fish is that you'll get plenty of fish roe during spawning season — my last trip on Cayuga Lake alone brought almost a pound! Cured trout roe (personally, I don't like calling it caviar unless it comes from a sturgeon) has become an increasingly expensive delicacy, with
- [Cured Lake Trout Roe](https://foodperestroika.com/2011/09/14/cured-lake-trout-roe/) - The icing on the cake when you catch your own fish is that you'll get plenty of fish roe during spawning season — my last trip on Cayuga Lake alone brought almost a pound! Cured trout roe (personally, I don't like calling it caviar unless it comes from a sturgeon) has become an increasingly expensive delicacy, with
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian beef tongue and potato salads](https://foodperestroika.com/2023/11/04/slovenian-beef-tongue-and-potato-salads/) - After my review of Skaručna, you probably began to understand the importance of beef in Slovenian gastronomy: from my dinner there, two of the appetizers, the soup, and the main course all contained beef. Cattle are raised throughout the country, except in the westernmost part. Cow's milk produces skuta (Slovenia's farmer cheese) and many local
- [Slovenian Pizza](https://foodperestroika.com/2023/08/01/slovenian-pizza/) - I love pizza. There were phases in my life when I had a New York slice for lunch or dinner at least five times a week. I have since transitioned to a more reasonable cadence of one individual pie on weekends, usually of the Neapolitan persuasion. That's not to say that just because the city
- [Slovenian Pizza](https://foodperestroika.com/2023/08/01/slovenian-pizza/) - I love pizza. There were phases in my life when I had a New York slice for lunch or dinner at least five times a week. I have since transitioned to a more reasonable cadence of one individual pie on weekends, usually of the Neapolitan persuasion. That's not to say that just because the city
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Slovenia's Stars, Part 1: Gostilna Skaručna](https://foodperestroika.com/2023/10/01/slovenias-stars-part-1-gostilna-skarucna/) - Having just landed in Slovenia and settled into our accommodation in Ljubljana, we were having second thoughts about venturing back out to visit Gostilna Skaručna (Skaručna Inn), located in the eponymous village – population 277 – halfway between the city center and the airport. This wasn't a place you stumbled upon by chance or where
- [Pelješac Peninsula, Part 1: The Land of Plavac Mali](https://foodperestroika.com/2023/06/28/peljesac-peninsula-part-1-the-land-of-plavac-mali/) - Most tourists don't visit Dalmatia specifically for its wine. Sure, they'll enjoy local vino at restaurants, and they might even visit the occasional winery if it's not too far from the beach or if Anthony Bourdain ate and drank there. But driving (yes, they'd need a car) an hour to the middle of nowhere to
- [Pelješac Peninsula, Part 1: The Land of Plavac Mali](https://foodperestroika.com/2023/06/28/peljesac-peninsula-part-1-the-land-of-plavac-mali/) - Most tourists don't visit Dalmatia specifically for its wine. Sure, they'll enjoy local vino at restaurants, and they might even visit the occasional winery if it's not too far from the beach or if Anthony Bourdain ate and drank there. But driving (yes, they'd need a car) an hour to the middle of nowhere to
- [Pelješac Peninsula, Part 1: The Land of Plavac Mali](https://foodperestroika.com/2023/06/28/peljesac-peninsula-part-1-the-land-of-plavac-mali/) - Most tourists don't visit Dalmatia specifically for its wine. Sure, they'll enjoy local vino at restaurants, and they might even visit the occasional winery if it's not too far from the beach or if Anthony Bourdain ate and drank there. But driving (yes, they'd need a car) an hour to the middle of nowhere to
- [Pelješac Peninsula, Part 1: The Land of Plavac Mali](https://foodperestroika.com/2023/06/28/peljesac-peninsula-part-1-the-land-of-plavac-mali/) - Most tourists don't visit Dalmatia specifically for its wine. Sure, they'll enjoy local vino at restaurants, and they might even visit the occasional winery if it's not too far from the beach or if Anthony Bourdain ate and drank there. But driving (yes, they'd need a car) an hour to the middle of nowhere to
- [Pelješac Peninsula, Part 1: The Land of Plavac Mali](https://foodperestroika.com/2023/06/28/peljesac-peninsula-part-1-the-land-of-plavac-mali/) - Most tourists don't visit Dalmatia specifically for its wine. Sure, they'll enjoy local vino at restaurants, and they might even visit the occasional winery if it's not too far from the beach or if Anthony Bourdain ate and drank there. But driving (yes, they'd need a car) an hour to the middle of nowhere to
- [Pelješac Peninsula, Part 1: The Land of Plavac Mali](https://foodperestroika.com/2023/06/28/peljesac-peninsula-part-1-the-land-of-plavac-mali/) - Most tourists don't visit Dalmatia specifically for its wine. Sure, they'll enjoy local vino at restaurants, and they might even visit the occasional winery if it's not too far from the beach or if Anthony Bourdain ate and drank there. But driving (yes, they'd need a car) an hour to the middle of nowhere to
- [Pelješac Peninsula, Part 1: The Land of Plavac Mali](https://foodperestroika.com/2023/06/28/peljesac-peninsula-part-1-the-land-of-plavac-mali/) - Most tourists don't visit Dalmatia specifically for its wine. Sure, they'll enjoy local vino at restaurants, and they might even visit the occasional winery if it's not too far from the beach or if Anthony Bourdain ate and drank there. But driving (yes, they'd need a car) an hour to the middle of nowhere to
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pelješac Peninsula, Part 2: The Yankee, the Centenarian, and the Donkey](https://foodperestroika.com/2023/07/16/peljesac-peninsula-part-2-the-yankee-the-centenarian-and-the-donkey/) - In the first part of this series, I introduced you to Croatia's Pelješac peninsula and Plavac Mali, the red wine varietal for which it's known. This time, I'll take you to three of the region's most famous wineries: Korta Katarina, Grgić, and Matuško. Or, as I like to call them, the Yankee, the Centenarian, and
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Pag Island Lamb Trio with Spring Vegetables](https://foodperestroika.com/2023/06/07/pag-island-lamb-trio-with-spring-vegetables/) - In my post about Pag cheese a few years ago, I introduced you to Croatia's Pag Island, home to an autochthonous breed of sheep whose population far exceeds that of the human locals and whose milk is used to make the famous Paški sir. But these sheep are also praised for their meat, and I
- [Sarajevo Mule](https://foodperestroika.com/2022/07/31/sarajevo-mule/) - Sarajevo's founding date is often considered to be 1461, during the Ottoman conquest of the region. Many artisans arrived then to build the new city and produce everyday goods for its inhabitants. Of particulart note were the kazandžije (coppersmiths), artisans who took their name from the kazani (kettles) they made for the army. Around the second half of
- [Sarajevo Mule](https://foodperestroika.com/2022/07/31/sarajevo-mule/) - Sarajevo's founding date is often considered to be 1461, during the Ottoman conquest of the region. Many artisans arrived then to build the new city and produce everyday goods for its inhabitants. Of particulart note were the kazandžije (coppersmiths), artisans who took their name from the kazani (kettles) they made for the army. Around the second half of
- [Sarajevo Mule](https://foodperestroika.com/2022/07/31/sarajevo-mule/) - Sarajevo's founding date is often considered to be 1461, during the Ottoman conquest of the region. Many artisans arrived then to build the new city and produce everyday goods for its inhabitants. Of particulart note were the kazandžije (coppersmiths), artisans who took their name from the kazani (kettles) they made for the army. Around the second half of
- [Sarajevo Mule](https://foodperestroika.com/2022/07/31/sarajevo-mule/) - Sarajevo's founding date is often considered to be 1461, during the Ottoman conquest of the region. Many artisans arrived then to build the new city and produce everyday goods for its inhabitants. Of particulart note were the kazandžije (coppersmiths), artisans who took their name from the kazani (kettles) they made for the army. Around the second half of
- [Klašuni, Walnut Cookies from Korčula](https://foodperestroika.com/2023/02/14/klasuni-walnut-cookies-from-korcula/) - Among other things, the Croatian island of Korčula is famous for its sweets. So much so that Franica Tasovac, a local teacher, turned a school project on the history of Korčula's desserts into a whole booklet of recipes collected from local grandmothers. While these dishes are often found in different versions all over Dalmatia, a
- [Klašuni, Walnut Cookies from Korčula](https://foodperestroika.com/2023/02/14/klasuni-walnut-cookies-from-korcula/) - Among other things, the Croatian island of Korčula is famous for its sweets. So much so that Franica Tasovac, a local teacher, turned a school project on the history of Korčula's desserts into a whole booklet of recipes collected from local grandmothers. While these dishes are often found in different versions all over Dalmatia, a
- [Klašuni, Walnut Cookies from Korčula](https://foodperestroika.com/2023/02/14/klasuni-walnut-cookies-from-korcula/) - Among other things, the Croatian island of Korčula is famous for its sweets. So much so that Franica Tasovac, a local teacher, turned a school project on the history of Korčula's desserts into a whole booklet of recipes collected from local grandmothers. While these dishes are often found in different versions all over Dalmatia, a
- [Klašuni, Walnut Cookies from Korčula](https://foodperestroika.com/2023/02/14/klasuni-walnut-cookies-from-korcula/) - Among other things, the Croatian island of Korčula is famous for its sweets. So much so that Franica Tasovac, a local teacher, turned a school project on the history of Korčula's desserts into a whole booklet of recipes collected from local grandmothers. While these dishes are often found in different versions all over Dalmatia, a
- [Warm Adriatic Mussel Salad](https://foodperestroika.com/2023/05/23/warm-adriatic-mussel-salad/) - Though inspired by a dish I ate at Pelegrini restaurant in Šibenik in Croatia several years ago, this recipe morphed into my own original creation, for the simple reason that I forgot what Pelegrini's tasted like! I remember there was the marinated bivalve, the vegetable brunoise, the chives, and a purée whose composition was somewhat
- [Warm Adriatic Mussel Salad](https://foodperestroika.com/2023/05/23/warm-adriatic-mussel-salad/) - Though inspired by a dish I ate at Pelegrini restaurant in Šibenik in Croatia several years ago, this recipe morphed into my own original creation, for the simple reason that I forgot what Pelegrini's tasted like! I remember there was the marinated bivalve, the vegetable brunoise, the chives, and a purée whose composition was somewhat
- [Warm Adriatic Mussel Salad](https://foodperestroika.com/2023/05/23/warm-adriatic-mussel-salad/) - Though inspired by a dish I ate at Pelegrini restaurant in Šibenik in Croatia several years ago, this recipe morphed into my own original creation, for the simple reason that I forgot what Pelegrini's tasted like! I remember there was the marinated bivalve, the vegetable brunoise, the chives, and a purée whose composition was somewhat
- [Warm Adriatic Mussel Salad](https://foodperestroika.com/2023/05/23/warm-adriatic-mussel-salad/) - Though inspired by a dish I ate at Pelegrini restaurant in Šibenik in Croatia several years ago, this recipe morphed into my own original creation, for the simple reason that I forgot what Pelegrini's tasted like! I remember there was the marinated bivalve, the vegetable brunoise, the chives, and a purée whose composition was somewhat
- [Spring Break](https://foodperestroika.com/2023/04/30/spring-break/) - I just had two busy weeks! First, I traveled to Paris to present The Goulash Archipelago on a French radio station. Who would have thought that in 2023, a program broadcast on the radio on Sunday mornings could gather over 2 million listeners? If you understand French, the program's called On va déguster and the
- [Spring Break](https://foodperestroika.com/2023/04/30/spring-break/) - I just had two busy weeks! First, I traveled to Paris to present The Goulash Archipelago on a French radio station. Who would have thought that in 2023, a program broadcast on the radio on Sunday mornings could gather over 2 million listeners? If you understand French, the program's called On va déguster and the
- [Spring Break](https://foodperestroika.com/2023/04/30/spring-break/) - I just had two busy weeks! First, I traveled to Paris to present The Goulash Archipelago on a French radio station. Who would have thought that in 2023, a program broadcast on the radio on Sunday mornings could gather over 2 million listeners? If you understand French, the program's called On va déguster and the
- [Spring Break](https://foodperestroika.com/2023/04/30/spring-break/) - I just had two busy weeks! First, I traveled to Paris to present The Goulash Archipelago on a French radio station. Who would have thought that in 2023, a program broadcast on the radio on Sunday mornings could gather over 2 million listeners? If you understand French, the program's called On va déguster and the
- [Spring Break](https://foodperestroika.com/2023/04/30/spring-break/) - I just had two busy weeks! First, I traveled to Paris to present The Goulash Archipelago on a French radio station. Who would have thought that in 2023, a program broadcast on the radio on Sunday mornings could gather over 2 million listeners? If you understand French, the program's called On va déguster and the
- [Russian Spring Lactone Eggs Benedict](https://foodperestroika.com/2018/07/03/russian-spring-lactone-eggs-benedict/) - The history of Eggs Benedict, and a modern twist on the original, created with science! Find out what scallops, blood sausage, ramps, hazelnuts, raisins and rye bread have in common.
- [Crispy Seabream Fillet with Very Red Shrimp, Polenta and Cherry Tomatoes](https://foodperestroika.com/2023/04/03/crispy-seabream-fillet-with-very-red-shrimp-polenta-and-cherry-tomatoes/) - My last recipe, Adriatic Octopus, Lime Ravioli and Fish Soup, called for fish trimmings, shrimp heads, and a mere couple tablespoons of instant polenta. It left me with a whole meal's worth of leftover ingredients, and this is precisely what gave birth to today's dish. While at first I prepared it with no intention of
- [Crispy Seabream Fillet with Very Red Shrimp, Polenta and Cherry Tomatoes](https://foodperestroika.com/2023/04/03/crispy-seabream-fillet-with-very-red-shrimp-polenta-and-cherry-tomatoes/) - My last recipe, Adriatic Octopus, Lime Ravioli and Fish Soup, called for fish trimmings, shrimp heads, and a mere couple tablespoons of instant polenta. It left me with a whole meal's worth of leftover ingredients, and this is precisely what gave birth to today's dish. While at first I prepared it with no intention of
- [Crispy Seabream Fillet with Very Red Shrimp, Polenta and Cherry Tomatoes](https://foodperestroika.com/2023/04/03/crispy-seabream-fillet-with-very-red-shrimp-polenta-and-cherry-tomatoes/) - My last recipe, Adriatic Octopus, Lime Ravioli and Fish Soup, called for fish trimmings, shrimp heads, and a mere couple tablespoons of instant polenta. It left me with a whole meal's worth of leftover ingredients, and this is precisely what gave birth to today's dish. While at first I prepared it with no intention of
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Adriatic Octopus, Lime Ravioli and Fish Soup](https://foodperestroika.com/2023/03/24/adriatic-octopus-lime-ravioli-and-fish-soup/) - My first recipe featuring octopus! For the occasion, I'm choosing a dish heavily inspired by the Octopus – Fennel / Lime ravioli / Fish soup that I ate at Dubrovnik's Restaurant 360. All the elements of the original are here; the challenge was mostly in getting the textures and flavors right: the super-tender tentacles cooked
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Croatia's Stars, Part 3: Pelegrini](https://foodperestroika.com/2023/03/10/croatias-stars-part-3-pelegrini/) - Continuing our series on Croatia's Michelin-starred restaurants, we're travelling further north up the Dalmatian coast to visit Pelegrini in lovely Šibenik, under the direction of self-taught chef Rudi Štefan. Born in Šibenik, Rudolf Štefan graduated from the Faculty of Tourism and Hospitality of Opatija... with a degree in Economics. Having grown up in an environment
- [Crimean Seafood Orzo](https://foodperestroika.com/2011/04/01/crimean-seafood-orzo/) - When thinking about Ukrainian food, seafood is probably not the first thing that comes to mind. We tend to forget that in addition to its countryside and its heaps of sausages and potato pancakes, its pierogi and beet soup, Ukraine boasts an important coastline on the Black Sea — 2,782 km, second only to Turkey. A good
- [Croatia's Stars, Part 2: Restaurant 360](https://foodperestroika.com/2023/02/04/croatias-stars-part-2-restaurant-360/) - Continuing our exploration of Croatia's stars (according to the Bibendum), we're leaving Korčula and heading further down the Dalmatian coast to Dubrovnik... The Old Town of Dubrovnik is ridiculously beautiful, so much so that it became a UNESCO world heritage site in 1979. The defensive stone walls that surround it, considered one of the great
- [Croatia's Stars, Part 2: Restaurant 360](https://foodperestroika.com/2023/02/04/croatias-stars-part-2-restaurant-360/) - Continuing our exploration of Croatia's stars (according to the Bibendum), we're leaving Korčula and heading further down the Dalmatian coast to Dubrovnik... The Old Town of Dubrovnik is ridiculously beautiful, so much so that it became a UNESCO world heritage site in 1979. The defensive stone walls that surround it, considered one of the great
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Buchty, Czech Sweet Buns](https://foodperestroika.com/2023/01/16/buchty-czech-sweet-buns/) - Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.
- [Goose Schnitzel and Celery Root Spaetzle](https://foodperestroika.com/2022/12/22/goose-schnitzel-and-celery-root-spaetzle/) - After the kielbasa, here's another wild goose recipe to reserve for slightly more tender birds: a classic schnitzel with spaetzle. It won't be the first schnitzel on this blog; over ten years ago, I published both a wild turkey schnitzel with Finger Lakes Riesling sauerkraut and red currant jelly, and a partridge schnitzel and meatball,
- [Goose Schnitzel and Celery Root Spaetzle](https://foodperestroika.com/2022/12/22/goose-schnitzel-and-celery-root-spaetzle/) - After the kielbasa, here's another wild goose recipe to reserve for slightly more tender birds: a classic schnitzel with spaetzle. It won't be the first schnitzel on this blog; over ten years ago, I published both a wild turkey schnitzel with Finger Lakes Riesling sauerkraut and red currant jelly, and a partridge schnitzel and meatball,
- [Goose Schnitzel and Celery Root Spaetzle](https://foodperestroika.com/2022/12/22/goose-schnitzel-and-celery-root-spaetzle/) - After the kielbasa, here's another wild goose recipe to reserve for slightly more tender birds: a classic schnitzel with spaetzle. It won't be the first schnitzel on this blog; over ten years ago, I published both a wild turkey schnitzel with Finger Lakes Riesling sauerkraut and red currant jelly, and a partridge schnitzel and meatball,
- [Goose Schnitzel and Celery Root Spaetzle](https://foodperestroika.com/2022/12/22/goose-schnitzel-and-celery-root-spaetzle/) - After the kielbasa, here's another wild goose recipe to reserve for slightly more tender birds: a classic schnitzel with spaetzle. It won't be the first schnitzel on this blog; over ten years ago, I published both a wild turkey schnitzel with Finger Lakes Riesling sauerkraut and red currant jelly, and a partridge schnitzel and meatball,
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Happy Holidays 2022](https://foodperestroika.com/2022/12/24/happy-holidays-2022/) - It's that time of year again! Here's my selection of dishes to make for the holidays, and a recap of my most popular posts! The launch of The Goulash Archipelago took a substantial amount of my time (should I mention again that with its 300+ illustrations and unique design, it makes for a great gift?),
- [Ukrainian Duck Golubtsy and Red Beet Risotto](https://foodperestroika.com/2022/12/06/ukrainian-duck-golubtsy-and-red-beet-risotto/) - With the holiday season now upon us, I'd like to once again plug my cookbook, The Goulash Archipelago. Yes, it's written in French, but A) Amazon France ships worldwide, B) the book boasts over 300 superb pictures and an outstanding design, and C) most people make only a couple of recipes from cookbooks they own,
- [Ukrainian Duck Golubtsy and Red Beet Risotto](https://foodperestroika.com/2022/12/06/ukrainian-duck-golubtsy-and-red-beet-risotto/) - With the holiday season now upon us, I'd like to once again plug my cookbook, The Goulash Archipelago. Yes, it's written in French, but A) Amazon France ships worldwide, B) the book boasts over 300 superb pictures and an outstanding design, and C) most people make only a couple of recipes from cookbooks they own,
- [Ukrainian Duck Golubtsy and Red Beet Risotto](https://foodperestroika.com/2022/12/06/ukrainian-duck-golubtsy-and-red-beet-risotto/) - With the holiday season now upon us, I'd like to once again plug my cookbook, The Goulash Archipelago. Yes, it's written in French, but A) Amazon France ships worldwide, B) the book boasts over 300 superb pictures and an outstanding design, and C) most people make only a couple of recipes from cookbooks they own,
- [Ukrainian Duck Golubtsy and Red Beet Risotto](https://foodperestroika.com/2022/12/06/ukrainian-duck-golubtsy-and-red-beet-risotto/) - With the holiday season now upon us, I'd like to once again plug my cookbook, The Goulash Archipelago. Yes, it's written in French, but A) Amazon France ships worldwide, B) the book boasts over 300 superb pictures and an outstanding design, and C) most people make only a couple of recipes from cookbooks they own,
- [Ukrainian Duck Golubtsy and Red Beet Risotto](https://foodperestroika.com/2022/12/06/ukrainian-duck-golubtsy-and-red-beet-risotto/) - With the holiday season now upon us, I'd like to once again plug my cookbook, The Goulash Archipelago. Yes, it's written in French, but A) Amazon France ships worldwide, B) the book boasts over 300 superb pictures and an outstanding design, and C) most people make only a couple of recipes from cookbooks they own,
- [Ukrainian Duck Golubtsy and Red Beet Risotto](https://foodperestroika.com/2022/12/06/ukrainian-duck-golubtsy-and-red-beet-risotto/) - With the holiday season now upon us, I'd like to once again plug my cookbook, The Goulash Archipelago. Yes, it's written in French, but A) Amazon France ships worldwide, B) the book boasts over 300 superb pictures and an outstanding design, and C) most people make only a couple of recipes from cookbooks they own,
- [Ukrainian Duck Golubtsy and Red Beet Risotto](https://foodperestroika.com/2022/12/06/ukrainian-duck-golubtsy-and-red-beet-risotto/) - With the holiday season now upon us, I'd like to once again plug my cookbook, The Goulash Archipelago. Yes, it's written in French, but A) Amazon France ships worldwide, B) the book boasts over 300 superb pictures and an outstanding design, and C) most people make only a couple of recipes from cookbooks they own,
- [Goose Kielbasa, Goat Cheese Pierogi, and Creamed Leeks](https://foodperestroika.com/2022/11/23/goose-kielbasa-goat-cheese-pierogi-and-creamed-leeks/) - I seriously believe that having a good sausage recipe is essential for goose hunters. As I explained in this post, the meat of those Canada and snow geese can be really, really tough, and for the older birds, grinding is the only viable option. Since an electric smoker is a hunter's best friend, why not
- [Goose Kielbasa, Goat Cheese Pierogi, and Creamed Leeks](https://foodperestroika.com/2022/11/23/goose-kielbasa-goat-cheese-pierogi-and-creamed-leeks/) - I seriously believe that having a good sausage recipe is essential for goose hunters. As I explained in this post, the meat of those Canada and snow geese can be really, really tough, and for the older birds, grinding is the only viable option. Since an electric smoker is a hunter's best friend, why not
- [Goose Kielbasa, Goat Cheese Pierogi, and Creamed Leeks](https://foodperestroika.com/2022/11/23/goose-kielbasa-goat-cheese-pierogi-and-creamed-leeks/) - I seriously believe that having a good sausage recipe is essential for goose hunters. As I explained in this post, the meat of those Canada and snow geese can be really, really tough, and for the older birds, grinding is the only viable option. Since an electric smoker is a hunter's best friend, why not
- [Goose Kielbasa, Goat Cheese Pierogi, and Creamed Leeks](https://foodperestroika.com/2022/11/23/goose-kielbasa-goat-cheese-pierogi-and-creamed-leeks/) - I seriously believe that having a good sausage recipe is essential for goose hunters. As I explained in this post, the meat of those Canada and snow geese can be really, really tough, and for the older birds, grinding is the only viable option. Since an electric smoker is a hunter's best friend, why not
- [Goose Kielbasa, Goat Cheese Pierogi, and Creamed Leeks](https://foodperestroika.com/2022/11/23/goose-kielbasa-goat-cheese-pierogi-and-creamed-leeks/) - I seriously believe that having a good sausage recipe is essential for goose hunters. As I explained in this post, the meat of those Canada and snow geese can be really, really tough, and for the older birds, grinding is the only viable option. Since an electric smoker is a hunter's best friend, why not
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [North Country Hunting, and How I Became a Goose Hunter](https://foodperestroika.com/2022/11/08/north-country-hunting-and-how-i-became-a-goose-hunter/) - Although I haven't posted about my hunting trips recently, I still head to Upstate New York a couple times a year to shoot waterfowl. In fact I was sitting in a blind in the middle of a field when the NYS lockdown was announced in March 2020 (needless to say, in rural farmland 300 miles
- [Uzbek Adventures, Part 3: Tashkent's Eateries](https://foodperestroika.com/2018/03/04/uzbek-adventures-part-3-tashkents-eateries/) - Uzbekistan has Central Asia's best cuisine, and Tashkent's the best place to try it. Visit the National Food Restaurant, Central Asian Plov Center, and more.
- [Uzbek Adventures, Part 3: Tashkent's Eateries](https://foodperestroika.com/2018/03/04/uzbek-adventures-part-3-tashkents-eateries/) - Uzbekistan has Central Asia's best cuisine, and Tashkent's the best place to try it. Visit the National Food Restaurant, Central Asian Plov Center, and more.
- [Uzbek Adventures, Part 2: Chorsu Bazaar](https://foodperestroika.com/2018/02/12/uzbek-adventures-part-2-chorsu-bazaar/) - A visit of Tashkent's Chorsu market, combined with a crash course on Uzbek cuisine. Soviet orientalism, plov, carrots, and rendered fat. But no watermelons.
- [Uzbek Adventures, Part 2: Chorsu Bazaar](https://foodperestroika.com/2018/02/12/uzbek-adventures-part-2-chorsu-bazaar/) - A visit of Tashkent's Chorsu market, combined with a crash course on Uzbek cuisine. Soviet orientalism, plov, carrots, and rendered fat. But no watermelons.
- [Romanian Duck Pâté Pantin and Cluj-Style Vegetables](https://foodperestroika.com/2018/02/21/romanian-duck-pate-pantin-and-cluj-style-vegetables/) - A dish that combines a pâté pantin from Benoît Violier (once avid hunter and one of the world's best chefs), and classic Romanian vegetables sides with a twist.
- [Romanian Duck Pâté Pantin and Cluj-Style Vegetables](https://foodperestroika.com/2018/02/21/romanian-duck-pate-pantin-and-cluj-style-vegetables/) - A dish that combines a pâté pantin from Benoît Violier (once avid hunter and one of the world's best chefs), and classic Romanian vegetables sides with a twist.
- [Romanian Duck Pâté Pantin and Cluj-Style Vegetables](https://foodperestroika.com/2018/02/21/romanian-duck-pate-pantin-and-cluj-style-vegetables/) - A dish that combines a pâté pantin from Benoît Violier (once avid hunter and one of the world's best chefs), and classic Romanian vegetables sides with a twist.
- [Romanian Duck Pâté Pantin and Cluj-Style Vegetables](https://foodperestroika.com/2018/02/21/romanian-duck-pate-pantin-and-cluj-style-vegetables/) - A dish that combines a pâté pantin from Benoît Violier (once avid hunter and one of the world's best chefs), and classic Romanian vegetables sides with a twist.
- [Romanian Duck Pâté Pantin and Cluj-Style Vegetables](https://foodperestroika.com/2018/02/21/romanian-duck-pate-pantin-and-cluj-style-vegetables/) - A dish that combines a pâté pantin from Benoît Violier (once avid hunter and one of the world's best chefs), and classic Romanian vegetables sides with a twist.
- [Romanian Duck Pâté Pantin and Cluj-Style Vegetables](https://foodperestroika.com/2018/02/21/romanian-duck-pate-pantin-and-cluj-style-vegetables/) - A dish that combines a pâté pantin from Benoît Violier (once avid hunter and one of the world's best chefs), and classic Romanian vegetables sides with a twist.
- [Dalmatian Porgy with Fennel, Asparagus Salad, and Egg Sabayon](https://foodperestroika.com/2022/10/18/dalmatian-porgy-with-fennel-asparagus-salad-and-egg-sabayon/) - All right, one more post reminiscing about the joy of summer in Croatia, then I'll switch to more autumnal themes! Just like my recent Dalmatian Trio, this is another dish idea that sprung from my meal at LD Restaurant before I turned it into something else. Remember the grilled monkfish with a salad of raw
- [Dalmatian Porgy with Fennel, Asparagus Salad, and Egg Sabayon](https://foodperestroika.com/2022/10/18/dalmatian-porgy-with-fennel-asparagus-salad-and-egg-sabayon/) - All right, one more post reminiscing about the joy of summer in Croatia, then I'll switch to more autumnal themes! Just like my recent Dalmatian Trio, this is another dish idea that sprung from my meal at LD Restaurant before I turned it into something else. Remember the grilled monkfish with a salad of raw
- [The Goulash Archipelago, Released October 20th](https://foodperestroika.com/2022/10/09/the-goulash-archipelago-released-october-20th/) - As I've already announced on social media, my cookbook L'Archipel du Goulache (The Goulash Archipelago) is coming out in France on October 20th. Sadly, there's no English edition planned at the moment. But if you speak French or just want to buy it for the beautiful design by Valnoir and the 300+ gorgeous photos, this
- [Dalmatian Trio: Fish Terrine, Tuna Carpaccio, and Shrimp](https://foodperestroika.com/2022/09/15/dalmatian-trio-fish-terrine-tuna-carpaccio-and-shrimp/) - Inspired by my meal at LD Restaurant, this dish started out as my own version of their red porgy sashimi. In Marko Gajski's kitchen, the fish, cured with cherries and rolled together with a caper leaf, was garnished with lemon cream and wild fennel fronds, and sat on top of a red porgy parfait glazed
- [Dalmatian Trio: Fish Terrine, Tuna Carpaccio, and Shrimp](https://foodperestroika.com/2022/09/15/dalmatian-trio-fish-terrine-tuna-carpaccio-and-shrimp/) - Inspired by my meal at LD Restaurant, this dish started out as my own version of their red porgy sashimi. In Marko Gajski's kitchen, the fish, cured with cherries and rolled together with a caper leaf, was garnished with lemon cream and wild fennel fronds, and sat on top of a red porgy parfait glazed
- [Dalmatian Trio: Fish Terrine, Tuna Carpaccio, and Shrimp](https://foodperestroika.com/2022/09/15/dalmatian-trio-fish-terrine-tuna-carpaccio-and-shrimp/) - Inspired by my meal at LD Restaurant, this dish started out as my own version of their red porgy sashimi. In Marko Gajski's kitchen, the fish, cured with cherries and rolled together with a caper leaf, was garnished with lemon cream and wild fennel fronds, and sat on top of a red porgy parfait glazed
- [Dalmatian Trio: Fish Terrine, Tuna Carpaccio, and Shrimp](https://foodperestroika.com/2022/09/15/dalmatian-trio-fish-terrine-tuna-carpaccio-and-shrimp/) - Inspired by my meal at LD Restaurant, this dish started out as my own version of their red porgy sashimi. In Marko Gajski's kitchen, the fish, cured with cherries and rolled together with a caper leaf, was garnished with lemon cream and wild fennel fronds, and sat on top of a red porgy parfait glazed
- [Dalmatian Trio: Fish Terrine, Tuna Carpaccio, and Shrimp](https://foodperestroika.com/2022/09/15/dalmatian-trio-fish-terrine-tuna-carpaccio-and-shrimp/) - Inspired by my meal at LD Restaurant, this dish started out as my own version of their red porgy sashimi. In Marko Gajski's kitchen, the fish, cured with cherries and rolled together with a caper leaf, was garnished with lemon cream and wild fennel fronds, and sat on top of a red porgy parfait glazed
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Pheasant Galitzin](https://foodperestroika.com/2022/07/02/pheasant-galitzin/) - Over the years, I've published a number of Russian-ish game bird recipes on these pages. First, there was the pheasant à la russe adapted from The Derrydale Game Cookbook. Then I created a stuffed wild pheasant with morel coulis and spring vegetables. And more recently, I went back to the Derrydale for a double feature,
- [Croatia's Stars, Part 1: LD Restaurant](https://foodperestroika.com/2022/08/24/croatias-stars-part-1-ld-restaurant/) - Croatia currently counts ten restaurants that have been awarded a Michelin star: one inland in Zagreb, and nine scattered across the coast and islands of Dalmatia and Istria. Having now visited four of them, the time has come for me to report on my meals there. Starting with LD Restaurant in beautiful Korčula. Though LD
- [Croatia's Stars, Part 1: LD Restaurant](https://foodperestroika.com/2022/08/24/croatias-stars-part-1-ld-restaurant/) - Croatia currently counts ten restaurants that have been awarded a Michelin star: one inland in Zagreb, and nine scattered across the coast and islands of Dalmatia and Istria. Having now visited four of them, the time has come for me to report on my meals there. Starting with LD Restaurant in beautiful Korčula. Though LD
- [The Great Russian North, Part 6: The Solovki](https://foodperestroika.com/2020/06/04/the-great-russian-north-part-6-the-solovki/) - The Solovetsky Islands are a small archipelago in the White Sea. Discover its winter attractions: the monastery, the disco, and the ice fishing contest.
- [The Great Russian North, Part 6: The Solovki](https://foodperestroika.com/2020/06/04/the-great-russian-north-part-6-the-solovki/) - The Solovetsky Islands are a small archipelago in the White Sea. Discover its winter attractions: the monastery, the disco, and the ice fishing contest.
- [The Great Russian North, Part 6: The Solovki](https://foodperestroika.com/2020/06/04/the-great-russian-north-part-6-the-solovki/) - The Solovetsky Islands are a small archipelago in the White Sea. Discover its winter attractions: the monastery, the disco, and the ice fishing contest.
- [The Great Russian North, Part 6: The Solovki](https://foodperestroika.com/2020/06/04/the-great-russian-north-part-6-the-solovki/) - The Solovetsky Islands are a small archipelago in the White Sea. Discover its winter attractions: the monastery, the disco, and the ice fishing contest.
- [The Great Russian North, Part 6: The Solovki](https://foodperestroika.com/2020/06/04/the-great-russian-north-part-6-the-solovki/) - The Solovetsky Islands are a small archipelago in the White Sea. Discover its winter attractions: the monastery, the disco, and the ice fishing contest.
- [The Great Russian North, Part 6: The Solovki](https://foodperestroika.com/2020/06/04/the-great-russian-north-part-6-the-solovki/) - The Solovetsky Islands are a small archipelago in the White Sea. Discover its winter attractions: the monastery, the disco, and the ice fishing contest.
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Hortobágyi Palacsinta, the Improbable Pancake from Hortobágy](https://foodperestroika.com/2022/06/15/hortobagyi-palacsinta-the-improbable-pancake-from-hortobagy/) - Situated in eastern Hungary, the village of Hortobágy is in the center of the puszta, an exclave of the Eurasian Steppe. It's the birthplace of the Hungarian cowboy – the csikós. Nowadays, tourists flock to the local ranches to watch spectacular horse shows, including "the most ambitious riding show on earth," according to Lonely Planet. During
- [Lake Ontario Yellow Perch (Small and Large), Tomatoes, and Very Green Cabbage](https://foodperestroika.com/2014/03/21/lake-ontario-yellow-perch-small-and-large-tomatoes-and-very-green-cabbage/) - My ice-fishing track record has been pretty disappointing this year. Disappointing as in not a single fish caught all season. Same as last year, come to think of it. I do feel like I know better what I'm doing: I read books, I talk to the locals, I sort of know where to look, I
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Khrinovukha, Ukrainian Horseradish Vodka](https://foodperestroika.com/2022/05/15/khrinovukha-ukrainian-horseradish-vodka/) - I know I've been silent for a long time, but I've been working head down on The Goulash Archipelago, and with over 300 pictures and 65 recipes calling for approximately 200 different ingredients, there sure was a lot to do! I'm happy to report that the editing of both text and images is now pretty
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Eastern European Mulled Wine](https://foodperestroika.com/2022/04/10/eastern-european-mulled-wine/) - Now this is typical Food Perestroika: Back in 2013, in my recipe for venison with Bautzen sour cherry mustard sauce, I wrote: "I haven’t posted my personal recipe for mulled wine yet. It wouldn’t be a bad idea to get that fixed before winter’s over, but for now let me just reveal that one of
- [Transcarpathian Short Rib Goulash with Chipetki](https://foodperestroika.com/2021/11/05/transcarpathian-short-rib-goulash-with-chipetki/) - Good news, loyal readers! Now that I've submitted the manuscript of my upcoming cookbook, The Goulash Archipelago, I will have more time to spend here at Food Perestroika! To celebrate this milestone, and to stay connected with the Hungarian theme of my last three posts, here's a goulash recipe that will appear in the book.
- [Transcarpathian Short Rib Goulash with Chipetki](https://foodperestroika.com/2021/11/05/transcarpathian-short-rib-goulash-with-chipetki/) - Good news, loyal readers! Now that I've submitted the manuscript of my upcoming cookbook, The Goulash Archipelago, I will have more time to spend here at Food Perestroika! To celebrate this milestone, and to stay connected with the Hungarian theme of my last three posts, here's a goulash recipe that will appear in the book.
- [Transcarpathian Short Rib Goulash with Chipetki](https://foodperestroika.com/2021/11/05/transcarpathian-short-rib-goulash-with-chipetki/) - Good news, loyal readers! Now that I've submitted the manuscript of my upcoming cookbook, The Goulash Archipelago, I will have more time to spend here at Food Perestroika! To celebrate this milestone, and to stay connected with the Hungarian theme of my last three posts, here's a goulash recipe that will appear in the book.
- [Esterházy Torta](https://foodperestroika.com/2022/03/20/esterhazy-torta/) - The Esterházy torta is one of Hungary's most famous desserts, alongside the Rigó Jancsi, the Somlói galuska, the Zserbó, and the Dobos. With its buttercream and macaron-like nut cake, it's a very classic layered confection. Yet its origins are rather unclear... Budapest, first half of the 19th century. A Hungarian noble family with roots in
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [Poutine Khuylo](https://foodperestroika.com/2022/03/07/poutine-khuylo/) - Like many of you, I've spent the past couple of weeks watching Russia's invasion of Ukraine in shock and disbelief. This being a food blog, I don't normally make too many political comments, save for the occasional sarcastic observation. Yet Putin is often represented on these pages: for his ridiculous demonstrations of masculinity, his corrupt
- [What Vladimir Putin Eats, Part 7](https://foodperestroika.com/2021/02/25/what-vladimir-putin-eats-part-7/) - It's been over two years since my last post on What Vladimir Putin Eats. I've often complained that it's hard to find information about the meals served at the Kremlin. I'd almost given up, to tell you the truth. Then came Alexei Navalny's 2021 documentary, Putin's Palace. For almost two hours, the Russian opposition leader
- [What Vladimir Putin Eats, Part 7](https://foodperestroika.com/2021/02/25/what-vladimir-putin-eats-part-7/) - It's been over two years since my last post on What Vladimir Putin Eats. I've often complained that it's hard to find information about the meals served at the Kremlin. I'd almost given up, to tell you the truth. Then came Alexei Navalny's 2021 documentary, Putin's Palace. For almost two hours, the Russian opposition leader
- [Vladimir Poutine](https://foodperestroika.com/2011/03/06/vladimir-poutine/) - Poutine is a dish from Quebec consisting of French fries and cheese curds topped with gravy. Not very Eastern European, you may say. I could argue that there's nothing more Russian than a recipe containing both potatoes and cheese, but that's not the point. Poutine is also the French spelling of Vladimir Putin's last name,
- [Red Mullet with Peppers and Hutsul Banosh](https://foodperestroika.com/2022/02/21/red-mullet-with-peppers-and-hutsul-banosh/) - As The Goulash Archipelago is now being proofread by the publisher, I thought it would be a good time to post another recipe from the book. So here's an excerpt from the chapter on Ukraine, along with my hope that there will still be a country of that name by the time the book launches.
- [Tajik Adventures, Part 4: The Painful Road to Dushanbe](https://foodperestroika.com/2016/04/22/tajik-adventures-part-4-the-painful-road-to-dushanbe/) - At the close of my survival guide for Tajikistan, I promised you the world's worst hotel. A place that puts to shame all of the first-world problems you might have encountered in the West, such as inadequate climate control, capricious hot water in the bathroom, or unresponsive TV — it offers none of those three luxuries. This place has
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Tajik Adventures, Part 2: Khujand, Where Lenin Is Bad](https://foodperestroika.com/2016/01/08/tajik-adventures-part-2-khujand-where-lenin-is-bad/) - Once upon a time, there was a country named Soviet Union. It was known, among other things, for its adoration of the great Vladimir Ilyich Lenin; its peculiar conception of art, known as socialist realism, and its insistence on making such art omnipresent in the lives of its citizens; its obsession with WW2 and its slightly distorted historical
- [Koláčky, the Real Kolaches from Czech Republic](https://foodperestroika.com/2022/01/23/kolacky-the-real-kolaches-from-czech-republic/) - If you've been to Texas (or, nowadays, even Brooklyn), you might have noticed stores selling pastries under the strange name of kolache. Maybe you thought this was a Latino thing, like toloache, the Mesoamerican plant used as a hallucinogen, medicine, and aphrodisiac. In fact, this staple of Central Texan gastronomy actually hails from Czech Republic,
- [Koláčky, the Real Kolaches from Czech Republic](https://foodperestroika.com/2022/01/23/kolacky-the-real-kolaches-from-czech-republic/) - If you've been to Texas (or, nowadays, even Brooklyn), you might have noticed stores selling pastries under the strange name of kolache. Maybe you thought this was a Latino thing, like toloache, the Mesoamerican plant used as a hallucinogen, medicine, and aphrodisiac. In fact, this staple of Central Texan gastronomy actually hails from Czech Republic,
- [Hungaricum: Unicum, Part 3](https://foodperestroika.com/2021/10/24/hungaricum-unicum-part-3/) - As I rode in a taxi on my way to the Unicum House, the driver started chit-chatting with me. "Where are you from? First time in Budapest?" Approaching my destination, he told me that he'd never visited the museum. "I don't really like Unicum. It's too herbal, too bitter," he admitted. "But my father likes
- [Hungaricum: Unicum, Part 3](https://foodperestroika.com/2021/10/24/hungaricum-unicum-part-3/) - As I rode in a taxi on my way to the Unicum House, the driver started chit-chatting with me. "Where are you from? First time in Budapest?" Approaching my destination, he told me that he'd never visited the museum. "I don't really like Unicum. It's too herbal, too bitter," he admitted. "But my father likes
- [Hungaricum: Unicum, Part 3](https://foodperestroika.com/2021/10/24/hungaricum-unicum-part-3/) - As I rode in a taxi on my way to the Unicum House, the driver started chit-chatting with me. "Where are you from? First time in Budapest?" Approaching my destination, he told me that he'd never visited the museum. "I don't really like Unicum. It's too herbal, too bitter," he admitted. "But my father likes
- [Hungaricum: Unicum, Part 3](https://foodperestroika.com/2021/10/24/hungaricum-unicum-part-3/) - As I rode in a taxi on my way to the Unicum House, the driver started chit-chatting with me. "Where are you from? First time in Budapest?" Approaching my destination, he told me that he'd never visited the museum. "I don't really like Unicum. It's too herbal, too bitter," he admitted. "But my father likes
- [The Patriarch, or my Russian-ish Gâteau Cardinal](https://foodperestroika.com/2021/12/12/the-patriarch-or-my-russian-ish-gateau-cardinal/) - Okay, I have to admit this didn't start as a Russian dessert. Back before COVID-19, Maison Kayser was one of New York's best French pastry shops. Little by little, it had grown to a whopping 16 locations, which was probably more quality French bakeries than the entire city had ever counted. At last, one didn't
- [The Patriarch, or my Russian-ish Gâteau Cardinal](https://foodperestroika.com/2021/12/12/the-patriarch-or-my-russian-ish-gateau-cardinal/) - Okay, I have to admit this didn't start as a Russian dessert. Back before COVID-19, Maison Kayser was one of New York's best French pastry shops. Little by little, it had grown to a whopping 16 locations, which was probably more quality French bakeries than the entire city had ever counted. At last, one didn't
- [Happy Holidays 2021](https://foodperestroika.com/2021/12/24/happy-holidays-2021/) - I didn't get to write a lot on the blog but believe me, it's been a busy year! If all goes well, by this time next year, my cookbook The Goulash Archipelago will be hitting the shelves of your favorite French bookstore, and I'll be looking for an American publisher. While I haven't posted many
- [Happy Holidays 2021](https://foodperestroika.com/2021/12/24/happy-holidays-2021/) - I didn't get to write a lot on the blog but believe me, it's been a busy year! If all goes well, by this time next year, my cookbook The Goulash Archipelago will be hitting the shelves of your favorite French bookstore, and I'll be looking for an American publisher. While I haven't posted many
- [Happy Holidays 2021](https://foodperestroika.com/2021/12/24/happy-holidays-2021/) - I didn't get to write a lot on the blog but believe me, it's been a busy year! If all goes well, by this time next year, my cookbook The Goulash Archipelago will be hitting the shelves of your favorite French bookstore, and I'll be looking for an American publisher. While I haven't posted many
- [Happy Holidays 2021](https://foodperestroika.com/2021/12/24/happy-holidays-2021/) - I didn't get to write a lot on the blog but believe me, it's been a busy year! If all goes well, by this time next year, my cookbook The Goulash Archipelago will be hitting the shelves of your favorite French bookstore, and I'll be looking for an American publisher. While I haven't posted many
- [Happy Holidays 2021](https://foodperestroika.com/2021/12/24/happy-holidays-2021/) - I didn't get to write a lot on the blog but believe me, it's been a busy year! If all goes well, by this time next year, my cookbook The Goulash Archipelago will be hitting the shelves of your favorite French bookstore, and I'll be looking for an American publisher. While I haven't posted many
- [Wild Boar and Porcini Pirozhki](https://foodperestroika.com/2012/11/07/wild-boar-and-porcini-pirozhki/) - Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki and varenyky. It's not rare, however, to find more diverse recipes, some of them even in classic French cookbooks. Escoffier's Guide Culinaire, for
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Hungaricum: Budapest's Great Market Hall](https://foodperestroika.com/2021/11/24/hungaricum-budapests-great-market-hall/) - Located on Fővám Square at the end of pedestrian Váci Street, the Great Market Hall (Nagyvásárcsarnok in Hungarian) is the largest and oldest indoor market in Budapest. The creation of this iconic building is a credit to the tenacity of one man: Károly Kamermayer, first mayor of the Hungarian capital. A jurist, soldier, and politician with
- [Salmon Coulibiac](https://foodperestroika.com/2011/05/14/salmon-coulibiac/) - Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted of almost anything, including meat, fish, mushrooms, onions, cabbage, buckwheat, hard-boiled eggs — sweet ingredients to create a dessert pie weren't unheard of either. However, it
- [Salmon Coulibiac](https://foodperestroika.com/2011/05/14/salmon-coulibiac/) - Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted of almost anything, including meat, fish, mushrooms, onions, cabbage, buckwheat, hard-boiled eggs — sweet ingredients to create a dessert pie weren't unheard of either. However, it
- [Salmon Coulibiac](https://foodperestroika.com/2011/05/14/salmon-coulibiac/) - Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted of almost anything, including meat, fish, mushrooms, onions, cabbage, buckwheat, hard-boiled eggs — sweet ingredients to create a dessert pie weren't unheard of either. However, it
- [Budapest Dining: Textúra Restaurant](https://foodperestroika.com/2021/06/23/budapest-dining-textura-restaurant/) - Few restaurants in Budapest have a Michelin star. One of them is Borkonyha ("Wine Kitchen" in Hungarian). The famous red guide awarded it the coveted macaron for the first time in 2014, and makes the following comment: "Skillfully executed, eye-catching dishes have subtle Hungarian influences; the kitchen keeps things simple by sourcing top-class ingredients and
- [Hungaricum: Unicum, Part 1](https://foodperestroika.com/2021/08/24/hungaricum-unicum-part-1/) - Hungaricum or Hungarikum: (Noun) A thing or phenomenon that is unique to Hungary and therefore representing great value for the Hungarians. From combination of the words Hungary or Hungaria and "unikum" meaning "unique" in Hungarian. https://www.definition-of.com/Hungaricum Hungaricums are a serious matter. They're selected by a committee composed of various members of the government, and require
- [Hungaricum: Unicum, Part 1](https://foodperestroika.com/2021/08/24/hungaricum-unicum-part-1/) - Hungaricum or Hungarikum: (Noun) A thing or phenomenon that is unique to Hungary and therefore representing great value for the Hungarians. From combination of the words Hungary or Hungaria and "unikum" meaning "unique" in Hungarian. https://www.definition-of.com/Hungaricum Hungaricums are a serious matter. They're selected by a committee composed of various members of the government, and require
- [Hungaricum: Unicum, Part 1](https://foodperestroika.com/2021/08/24/hungaricum-unicum-part-1/) - Hungaricum or Hungarikum: (Noun) A thing or phenomenon that is unique to Hungary and therefore representing great value for the Hungarians. From combination of the words Hungary or Hungaria and "unikum" meaning "unique" in Hungarian. https://www.definition-of.com/Hungaricum Hungaricums are a serious matter. They're selected by a committee composed of various members of the government, and require
- [Hungaricum: Unicum, Part 1](https://foodperestroika.com/2021/08/24/hungaricum-unicum-part-1/) - Hungaricum or Hungarikum: (Noun) A thing or phenomenon that is unique to Hungary and therefore representing great value for the Hungarians. From combination of the words Hungary or Hungaria and "unikum" meaning "unique" in Hungarian. https://www.definition-of.com/Hungaricum Hungaricums are a serious matter. They're selected by a committee composed of various members of the government, and require
- [Hungaricum: Unicum, Part 2](https://foodperestroika.com/2021/09/26/hungaricum-unicum-part-2/) - While the Zwack company's main distillery is not located in Budapest (it's in Kecskemét, and produces fruit brandy), Unicum is still produced in the historic factory on Soroksári Street. The Unicum House, as the place is now called, doubles as a museum where one can discover the history of this infamous herbal liqueur through a
- [Hungaricum: Unicum, Part 2](https://foodperestroika.com/2021/09/26/hungaricum-unicum-part-2/) - While the Zwack company's main distillery is not located in Budapest (it's in Kecskemét, and produces fruit brandy), Unicum is still produced in the historic factory on Soroksári Street. The Unicum House, as the place is now called, doubles as a museum where one can discover the history of this infamous herbal liqueur through a
- [Hungaricum: Unicum, Part 2](https://foodperestroika.com/2021/09/26/hungaricum-unicum-part-2/) - While the Zwack company's main distillery is not located in Budapest (it's in Kecskemét, and produces fruit brandy), Unicum is still produced in the historic factory on Soroksári Street. The Unicum House, as the place is now called, doubles as a museum where one can discover the history of this infamous herbal liqueur through a
- [Yellow Perch Cutlets, Artichoke Varenyky and Morel Sauce](https://foodperestroika.com/2014/05/05/yellow-perch-cutlets-artichoke-varenyky-and-morel-sauce/) - So spring is here (sort of — it was still 35 F in upstate New York yesterday). While I still have dozens of yellow perch from a recent ice fishing trip, I'm starting to see spring vegetables here and there. As the freezer must be emptied and the vegetables consumed in the name of seasonality, I wanted to
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Moscow Rules, Part 1: Uzbekistan Restaurant](https://foodperestroika.com/2018/06/13/moscow-rules-part-1-uzbekistan-restaurant/) - A former Soviet icon established in Moscow in 1951, Uzbekistan Restaurant was completely renovated and is now part of restaurateur Arkady Novikov's empire.
- [Tajik Adventures, Part 5: Dushanbe, Chateau Loser](https://foodperestroika.com/2016/06/02/tajik-adventures-part-5-dushanbe-chateau-loser/) - Dushanbe, population 778,500, capital city of Tajikistan. Our final stop on a journey that didn't quite go as planned, before we cross the border back to Uzbekistan. "Dushanbe" means Monday in Tajik, allegedly because it started as a small village hosting a popular market on Mondays. When the Tajik Soviet Socialist Republic was created in 1929, the metonymy was replaced
- [Moldovan Impressions: The Food, Part 2](https://foodperestroika.com/2014/01/24/moldovan-impressions-the-food-part-2/) - Last time, I took a look at Moldovan food as it's served in restaurants. Since Moldovans cook at home a lot more often than they dine in restaurants, let's also visit the Central Market in Chișinău, where many provisions can be bought. Founded in 1825, Piaţa Centrală is located right in the city center, not
- [Moldovan Impressions: The Food, Part 2](https://foodperestroika.com/2014/01/24/moldovan-impressions-the-food-part-2/) - Last time, I took a look at Moldovan food as it's served in restaurants. Since Moldovans cook at home a lot more often than they dine in restaurants, let's also visit the Central Market in Chișinău, where many provisions can be bought. Founded in 1825, Piaţa Centrală is located right in the city center, not
- [Moldovan Impressions: The Food, Part 1](https://foodperestroika.com/2013/12/14/moldovan-impressions-the-food-part-1/) - A look at Moldovan cuisine through the lens of Chișinău's top restaurants and wineries. Grilled meat, polenta, stuffed peppers, cold cuts, cheese rolls and more.
- [Moldovan Impressions: The Food, Part 1](https://foodperestroika.com/2013/12/14/moldovan-impressions-the-food-part-1/) - A look at Moldovan cuisine through the lens of Chișinău's top restaurants and wineries. Grilled meat, polenta, stuffed peppers, cold cuts, cheese rolls and more.
- [Moldovan Impressions: The Food, Part 1](https://foodperestroika.com/2013/12/14/moldovan-impressions-the-food-part-1/) - A look at Moldovan cuisine through the lens of Chișinău's top restaurants and wineries. Grilled meat, polenta, stuffed peppers, cold cuts, cheese rolls and more.
- [Moldovan Impressions: The Food, Part 1](https://foodperestroika.com/2013/12/14/moldovan-impressions-the-food-part-1/) - A look at Moldovan cuisine through the lens of Chișinău's top restaurants and wineries. Grilled meat, polenta, stuffed peppers, cold cuts, cheese rolls and more.
- [Moldovan Impressions: The Breakaway Territories, Part 1](https://foodperestroika.com/2014/03/04/moldovan-impressions-the-breakaway-territories-part-1/) - Visiting Comrat, capital of Gagauzia: its museum, its town center with its Lenin statue, and its best restaurant specializing in beer and potato chips.
- [Moldovan Impressions: The Breakaway Territories, Part 1](https://foodperestroika.com/2014/03/04/moldovan-impressions-the-breakaway-territories-part-1/) - Visiting Comrat, capital of Gagauzia: its museum, its town center with its Lenin statue, and its best restaurant specializing in beer and potato chips.
- [Moldovan Impressions: The Breakaway Territories, Part 1](https://foodperestroika.com/2014/03/04/moldovan-impressions-the-breakaway-territories-part-1/) - Visiting Comrat, capital of Gagauzia: its museum, its town center with its Lenin statue, and its best restaurant specializing in beer and potato chips.
- [Siberian Expedition Infused Vodkas](https://foodperestroika.com/2021/08/11/siberian-expedition-infused-vodkas/) - It's not because our vacation plans are still restricted by the never-ending pandemic that we can't travel... in our minds! Today, I'm taking you to Siberia, the land of wild game, wild mushrooms, and wild berries. As a follow up to my review of Expeditsia restaurant in Moscow, I've decided to create my own infused
- [Siberian Expedition Infused Vodkas](https://foodperestroika.com/2021/08/11/siberian-expedition-infused-vodkas/) - It's not because our vacation plans are still restricted by the never-ending pandemic that we can't travel... in our minds! Today, I'm taking you to Siberia, the land of wild game, wild mushrooms, and wild berries. As a follow up to my review of Expeditsia restaurant in Moscow, I've decided to create my own infused
- [Siberian Expedition Infused Vodkas](https://foodperestroika.com/2021/08/11/siberian-expedition-infused-vodkas/) - It's not because our vacation plans are still restricted by the never-ending pandemic that we can't travel... in our minds! Today, I'm taking you to Siberia, the land of wild game, wild mushrooms, and wild berries. As a follow up to my review of Expeditsia restaurant in Moscow, I've decided to create my own infused
- [Siberian Expedition Infused Vodkas](https://foodperestroika.com/2021/08/11/siberian-expedition-infused-vodkas/) - It's not because our vacation plans are still restricted by the never-ending pandemic that we can't travel... in our minds! Today, I'm taking you to Siberia, the land of wild game, wild mushrooms, and wild berries. As a follow up to my review of Expeditsia restaurant in Moscow, I've decided to create my own infused
- [Siberian Expedition Infused Vodkas](https://foodperestroika.com/2021/08/11/siberian-expedition-infused-vodkas/) - It's not because our vacation plans are still restricted by the never-ending pandemic that we can't travel... in our minds! Today, I'm taking you to Siberia, the land of wild game, wild mushrooms, and wild berries. As a follow up to my review of Expeditsia restaurant in Moscow, I've decided to create my own infused
- [Kazakh Horse Steak, Kimchi, and Samsa](https://foodperestroika.com/2017/01/10/kazakh-horse-steak-kimchi-and-samsa/) - A recipe that combines different elements of Kazakhstan's multifaceted cultural heritage: Uzbek samsas, Koryo-saram chimcha, and Kazakh horse meat.
- [Kazakh Horse Steak, Kimchi, and Samsa](https://foodperestroika.com/2017/01/10/kazakh-horse-steak-kimchi-and-samsa/) - A recipe that combines different elements of Kazakhstan's multifaceted cultural heritage: Uzbek samsas, Koryo-saram chimcha, and Kazakh horse meat.
- [Forshmak, the Improbable Soviet Jewish Dish](https://foodperestroika.com/2019/03/25/forshmak-the-improbable-soviet-jewish-dish/) - Forshmak, a sort of herring pâté, is the only Jewish dish to have been assimilated into Soviet cuisine. Discover its origin and evolution with two great recipes.
- [Forshmak, the Improbable Soviet Jewish Dish](https://foodperestroika.com/2019/03/25/forshmak-the-improbable-soviet-jewish-dish/) - Forshmak, a sort of herring pâté, is the only Jewish dish to have been assimilated into Soviet cuisine. Discover its origin and evolution with two great recipes.
- [Budapest Dining: Onyx Restaurant](https://foodperestroika.com/2021/07/25/budapest-dining-onyx-restaurant/) - Located smack in the center of Budapest, on Vörösmarty tér next to the Café Gerbeaud, Onyx isn't just any restaurant. Not even just any high-end restaurant. It's the only restaurant in all of Eastern Europe to ever receive two Michelin stars. Here's more about it... Onyx opens its doors in 2007 in the Gerbeaud House
- [Budapest Dining: Onyx Restaurant](https://foodperestroika.com/2021/07/25/budapest-dining-onyx-restaurant/) - Located smack in the center of Budapest, on Vörösmarty tér next to the Café Gerbeaud, Onyx isn't just any restaurant. Not even just any high-end restaurant. It's the only restaurant in all of Eastern Europe to ever receive two Michelin stars. Here's more about it... Onyx opens its doors in 2007 in the Gerbeaud House
- [Somlói Galuska, Hungarian Dessert Dumplings](https://foodperestroika.com/2016/10/11/somloi-galuska-hungarian-dessert-dumplings/) - You've probably never heard of Somlói galuska, and yet it is one of the Magyars' favorite desserts. For some unfathomable reason, it doesn't even appear on the menu at André's Café. The name translates as "Somló dumpling" in English, Somló being a town near Lake Balaton, famous (moderately) for its hill and its wine. Calling
- [Somlói Galuska, Hungarian Dessert Dumplings](https://foodperestroika.com/2016/10/11/somloi-galuska-hungarian-dessert-dumplings/) - You've probably never heard of Somlói galuska, and yet it is one of the Magyars' favorite desserts. For some unfathomable reason, it doesn't even appear on the menu at André's Café. The name translates as "Somló dumpling" in English, Somló being a town near Lake Balaton, famous (moderately) for its hill and its wine. Calling
- [Somlói Galuska, Hungarian Dessert Dumplings](https://foodperestroika.com/2016/10/11/somloi-galuska-hungarian-dessert-dumplings/) - You've probably never heard of Somlói galuska, and yet it is one of the Magyars' favorite desserts. For some unfathomable reason, it doesn't even appear on the menu at André's Café. The name translates as "Somló dumpling" in English, Somló being a town near Lake Balaton, famous (moderately) for its hill and its wine. Calling
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Gurian Khachapuri, the Unsung Georgian Cheese Bread](https://foodperestroika.com/2015/10/25/gurian-khachapuri-the-unsung-georgian-cheese-bread/) - 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 great length. Big mistake: the subject is far from being exhausted. So I hope you like cheese, because there are gonna be more
- [Khinkal, Dagestan's National Dish](https://foodperestroika.com/2019/03/04/khinkal-dagestans-national-dish/) - The definitive guide to Dagestani khinkal, with all its regional variations: Dargin, Laks, Kumyk, Lezgin, Tat, Avar. With traditional and modern recipes.
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Shashlyk Po-Karski, Döner Kebab, and Gyro](https://foodperestroika.com/2013/09/27/shashlyk-po-karski-doner-kebab-and-gyro/) - Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I've ordered it in restaurants, I've been served either a rack of lamb or individual grilled lamb chops. What made either version specifically from Kars, a Turkish town that once belonged to medieval Armenia? Why not call it chalakhach, another dish of mysterious origins that
- [Summer Recipes, 2021 Edition](https://foodperestroika.com/2021/07/02/summer-recipes-2021-edition/) - Just like last year, I won't have any big European summer vacation. In an attempt to avoid ending up with yet another voucher from a canceled flight, and because I need to spend time at home writing the cookbook, I'll be taking only a little time to relax on the local tri-state area beaches. Here
- [Blini with Smoked Salmon](https://foodperestroika.com/2015/03/20/blini-with-smoked-salmon/) - Despite my efforts to create original recipes, the most popular post on this blog remains Blini and Oladi, Russian Pancakes. Not exactly the most innovative dish, one must admit. But I guess I've got to give the people what they want, so here's another idea to cash in on the blini's success: blini with smoked salmon! Well,
- [Karelian Balsam Cocktails](https://foodperestroika.com/2019/06/09/karelian-balsam-cocktails/) - Sweet and bitter, with a complex flavor, Karelian balsam could become a bartender's best friend. Here are two cocktails with characteristic Karelian flavors.
- [Mors 2.0 and Berry Soda](https://foodperestroika.com/2013/08/25/mors-2-0-and-berry-soda/) - Ever since I posted my first mors (the Russian berry cocktail) about two years ago, I've been trying to come up with an even better recipe. Something more than a pleasant fruit punch; a kind of uncompromising antioxidant and vitamin bomb with a delicious, concentrated flavor. Recent articles on ChefSteps about fruit juice and fruit soda boosted my
- [Blackcurrant Rye Cake with Chocolate Balsam Glaze](https://foodperestroika.com/2020/05/16/blackcurrant-rye-cake-with-chocolate-balsam-glaze/) - A layered cake that captures the essence of the Russian Far North, adapted from a 150-year old recipe by Elena Molokhovets. Enjoy it with a cup of black tea.
- [Blackcurrant Rye Cake with Chocolate Balsam Glaze](https://foodperestroika.com/2020/05/16/blackcurrant-rye-cake-with-chocolate-balsam-glaze/) - A layered cake that captures the essence of the Russian Far North, adapted from a 150-year old recipe by Elena Molokhovets. Enjoy it with a cup of black tea.
- [Crawfish Lyulya Kebabs](https://foodperestroika.com/2011/10/21/crawfish-lyulya-kebabs/) - Here's the second dish in my trilogy of Lake Sevan's Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked on a skewer. They're so popular that they spread far beyond the borders of Azerbaijan, and variations are being offered, with other main
- [Crawfish Lyulya Kebabs](https://foodperestroika.com/2011/10/21/crawfish-lyulya-kebabs/) - Here's the second dish in my trilogy of Lake Sevan's Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked on a skewer. They're so popular that they spread far beyond the borders of Azerbaijan, and variations are being offered, with other main
- [Crawfish Lyulya Kebabs](https://foodperestroika.com/2011/10/21/crawfish-lyulya-kebabs/) - Here's the second dish in my trilogy of Lake Sevan's Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked on a skewer. They're so popular that they spread far beyond the borders of Azerbaijan, and variations are being offered, with other main
- [Pelmeni, Siberian Meat Dumplings](https://foodperestroika.com/2017/06/24/pelmeni-siberian-meat-dumplings/) - The ultimate guide to pelmeni, the classic Russian meat dumplings. Learn about their history, the best recipe, and great garnishes. Discover pelachmeni!
- [Pelmeni, Siberian Meat Dumplings](https://foodperestroika.com/2017/06/24/pelmeni-siberian-meat-dumplings/) - The ultimate guide to pelmeni, the classic Russian meat dumplings. Learn about their history, the best recipe, and great garnishes. Discover pelachmeni!
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [The Goulash Archipelago](https://foodperestroika.com/2021/06/13/the-goulash-archipelago/) - You may have noticed that I've been posting less often for the past few weeks. No, I didn't leave on an epic summer vacation; I've been pretty busy in fact. I just signed a contract with a French publisher to write a cookbook! Under the tasteful working title of L'Archipel du Goulache (The Goulash Archipelago),
- [Pomor Ukha, Cod Fish Soup](https://foodperestroika.com/2020/05/25/pomor-ukha-cod-fish-soup/) - Ukha, the traditional Russian fish soup, is often made with freshwater fish. But in the Russian Far North, Pomor ukha calls for cod and cod liver.
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Budapest Dining: Bock Bisztró](https://foodperestroika.com/2021/06/03/budapest-dining-bock-bisztro/) - Although I've been to Hungary many times, I haven't written much about my visits, most of which predate the creation of this blog. So far, I've really only shared my impressions of Sopron (here and here), several Tokaji wine reviews, and the occasional Hungarian recipe. But in the summer of 2019, I had the chance
- [Osso Buco with Pumpkin Mousse and Dried Persimmon Sauce](https://foodperestroika.com/2018/09/16/osso-buco-with-pumpkin-mousse-and-dried-persimmon-sauce/) - Inspired by farm-to-table cum New Russian restaurant LavkaLavka, an osso buco from Southern Russia, complete with mamalyga / polenta and gremolata.
- [Polish Rogalik and Jewish Rugelach, the Ultimate Guide](https://foodperestroika.com/2021/05/16/polish-rogalik-and-jewish-rugelach-the-ultimate-guide/) - If you live in New York, even if you're not Jewish, you're probably familiar with these little deformed cookies haphazardly stacked in plastic boxes and sold in an assortment of mystery flavors – the rugelach. To the neophyte, they don't inspire much confidence, but did you know that these dry and heavy lumps of dough
- [Polish Rogalik and Jewish Rugelach, the Ultimate Guide](https://foodperestroika.com/2021/05/16/polish-rogalik-and-jewish-rugelach-the-ultimate-guide/) - If you live in New York, even if you're not Jewish, you're probably familiar with these little deformed cookies haphazardly stacked in plastic boxes and sold in an assortment of mystery flavors – the rugelach. To the neophyte, they don't inspire much confidence, but did you know that these dry and heavy lumps of dough
- [Polish Rogalik and Jewish Rugelach, the Ultimate Guide](https://foodperestroika.com/2021/05/16/polish-rogalik-and-jewish-rugelach-the-ultimate-guide/) - If you live in New York, even if you're not Jewish, you're probably familiar with these little deformed cookies haphazardly stacked in plastic boxes and sold in an assortment of mystery flavors – the rugelach. To the neophyte, they don't inspire much confidence, but did you know that these dry and heavy lumps of dough
- [Red Alert: Coulibiac at M. Wells](https://foodperestroika.com/2011/04/07/red-alert-coulibiac-at-m-wells/) - Red Alert! Eastern European dishes are invading random Western restaurants! Should you duck and cover, or welcome the enemy? The salmon coulibiac at M. Wells Diner is a serious dish that serves about 4 people. The flavor profile is very focused: salmon, salmon roe, dill, chives and lemon — no mushrooms, rice or eggs like
- [Dolma Shurpa, Uzbek Stuffed Vegetable Broth](https://foodperestroika.com/2012/12/18/dolma-shurpa-uzbek-stuffed-vegetable-broth/) - I've previously posted a pepper dolma recipe from Azerbaijan, but today's dish hails from Uzbekistan and is prepared fairly differently. Shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth. My recipe is loosely adapted from Hakim Ganiev's Oriental Feast, but I've made many changes, such as the use
- [Dolma Shurpa, Uzbek Stuffed Vegetable Broth](https://foodperestroika.com/2012/12/18/dolma-shurpa-uzbek-stuffed-vegetable-broth/) - I've previously posted a pepper dolma recipe from Azerbaijan, but today's dish hails from Uzbekistan and is prepared fairly differently. Shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth. My recipe is loosely adapted from Hakim Ganiev's Oriental Feast, but I've made many changes, such as the use
- [Bábovka, Czech Bundt Cake](https://foodperestroika.com/2021/05/01/babovka-czech-bundt-cake/) - In Czech Republic, bábovka is a popular dessert. Unlike vánočka that's made only for Christmas, it's an everyday cake, easy and quick to prepare (one can even buy bábovka mix), perfect as a coffee cake or for the kids' afternoon snack, and available in dozens of variations. Then why is it not more famous abroad,
- [Azerbaijan Adventures, Part 10](https://foodperestroika.com/2013/08/22/azerbaijan-adventures-part-10/) - Lahic, a picturesque highland village near the Shaki-Shamakhi road. The derricks of the Absheron Peninsula. Parting Notes. Don't fear Azerbaijan's police.
- [Azerbaijan Adventures, Part 10](https://foodperestroika.com/2013/08/22/azerbaijan-adventures-part-10/) - Lahic, a picturesque highland village near the Shaki-Shamakhi road. The derricks of the Absheron Peninsula. Parting Notes. Don't fear Azerbaijan's police.
- [Azerbaijan Adventures, Part 10](https://foodperestroika.com/2013/08/22/azerbaijan-adventures-part-10/) - Lahic, a picturesque highland village near the Shaki-Shamakhi road. The derricks of the Absheron Peninsula. Parting Notes. Don't fear Azerbaijan's police.
- [Azerbaijan Adventures, Part 10](https://foodperestroika.com/2013/08/22/azerbaijan-adventures-part-10/) - Lahic, a picturesque highland village near the Shaki-Shamakhi road. The derricks of the Absheron Peninsula. Parting Notes. Don't fear Azerbaijan's police.
- [Azerbaijan Adventures, Part 9](https://foodperestroika.com/2013/06/14/azerbaijan-adventures-part-9/) - Dining in remote Xinaliq. Getting back to civilization via less traveled scenic routes. Zeyid's hospitality and Indiana Jones' bridge.
- [Azerbaijan Adventures, Part 9](https://foodperestroika.com/2013/06/14/azerbaijan-adventures-part-9/) - Dining in remote Xinaliq. Getting back to civilization via less traveled scenic routes. Zeyid's hospitality and Indiana Jones' bridge.
- [Azerbaijan Adventures, Part 8](https://foodperestroika.com/2013/04/14/azerbaijan-adventures-part-8/) - A series of unfortunate events, making friends with Quba's Chief of Police, a lunch of döner kebabs, and the road to Xinaliq.
- [Azerbaijan Adventures, Part 8](https://foodperestroika.com/2013/04/14/azerbaijan-adventures-part-8/) - A series of unfortunate events, making friends with Quba's Chief of Police, a lunch of döner kebabs, and the road to Xinaliq.
- [Azerbaijan Adventures, Part 8](https://foodperestroika.com/2013/04/14/azerbaijan-adventures-part-8/) - A series of unfortunate events, making friends with Quba's Chief of Police, a lunch of döner kebabs, and the road to Xinaliq.
- [Azerbaijan Adventures, Part 7](https://foodperestroika.com/2012/11/24/azerbaijan-adventures-part-7/) - A look at Quban pakhlava (baklava), made of very thin latticed layers of dough, covered with syrup, and topped with a ground walnut mixture.
- [Azerbaijan Adventures, Part 7](https://foodperestroika.com/2012/11/24/azerbaijan-adventures-part-7/) - A look at Quban pakhlava (baklava), made of very thin latticed layers of dough, covered with syrup, and topped with a ground walnut mixture.
- [Azerbaijan Adventures, Part 7](https://foodperestroika.com/2012/11/24/azerbaijan-adventures-part-7/) - A look at Quban pakhlava (baklava), made of very thin latticed layers of dough, covered with syrup, and topped with a ground walnut mixture.
- [Azerbaijan Adventures, Part 7](https://foodperestroika.com/2012/11/24/azerbaijan-adventures-part-7/) - A look at Quban pakhlava (baklava), made of very thin latticed layers of dough, covered with syrup, and topped with a ground walnut mixture.
- [Azerbaijan Adventures, Part 6](https://foodperestroika.com/2012/08/31/azerbaijan-adventures-part-6/) - Still on the road from Baku to Quba, looking at the roadside vendors: vegetables, plums, mulberries, tutovka, rose water, and Vodka Men Bold.
- [Azerbaijan Adventures, Part 6](https://foodperestroika.com/2012/08/31/azerbaijan-adventures-part-6/) - Still on the road from Baku to Quba, looking at the roadside vendors: vegetables, plums, mulberries, tutovka, rose water, and Vodka Men Bold.
- [Azerbaijan Adventures, Part 5](https://foodperestroika.com/2012/07/07/azerbaijan-adventures-part-5/) - On the road from Baku to Quba, a look at the quintessential post-Soviet landscape: abandoned factories, bus stops, and new authoritarian billboards.
- [Azerbaijan Adventures, Part 5](https://foodperestroika.com/2012/07/07/azerbaijan-adventures-part-5/) - On the road from Baku to Quba, a look at the quintessential post-Soviet landscape: abandoned factories, bus stops, and new authoritarian billboards.
- [Azerbaijan Adventures, Part 5](https://foodperestroika.com/2012/07/07/azerbaijan-adventures-part-5/) - On the road from Baku to Quba, a look at the quintessential post-Soviet landscape: abandoned factories, bus stops, and new authoritarian billboards.
- [Azerbaijan Adventures, Part 4](https://foodperestroika.com/2012/05/16/azerbaijan-adventures-part-4/) - Visiting Taza Bazaar, one of the oldest in Baku and probably the largest of its kind in the Caucasus. Caviar, jarred vegetables, narsharab, and much more.
- [Azerbaijan Adventures, Part 4](https://foodperestroika.com/2012/05/16/azerbaijan-adventures-part-4/) - Visiting Taza Bazaar, one of the oldest in Baku and probably the largest of its kind in the Caucasus. Caviar, jarred vegetables, narsharab, and much more.
- [Azerbaijan Adventures, Part 3](https://foodperestroika.com/2012/03/25/azerbaijan-adventures-part-3/) - An overview of Azeri cuisine, as prepared at the caravanserais restaurants in Baku. Dolmas, eggplant appetizers, kutabs, kebabs, plovs, and much more!
- [Azerbaijan Adventures, Part 3](https://foodperestroika.com/2012/03/25/azerbaijan-adventures-part-3/) - An overview of Azeri cuisine, as prepared at the caravanserais restaurants in Baku. Dolmas, eggplant appetizers, kutabs, kebabs, plovs, and much more!
- [Azerbaijan Adventures, Part 2](https://foodperestroika.com/2012/02/20/azerbaijan-adventures-part-2/) - Reading about the Nakhchivan Autonomous Republic in a travel book leaves you under the impression that the place suffers from acute spying paranoia. Here's what the Traiblazer Azerbaijan Guide (now in its 4th edition) has to say: "while local people are very friendly and hospitable, the same can't be said for the police and officials
- [Azerbaijan Adventures, Part 2](https://foodperestroika.com/2012/02/20/azerbaijan-adventures-part-2/) - Reading about the Nakhchivan Autonomous Republic in a travel book leaves you under the impression that the place suffers from acute spying paranoia. Here's what the Traiblazer Azerbaijan Guide (now in its 4th edition) has to say: "while local people are very friendly and hospitable, the same can't be said for the police and officials
- [Azerbaijan Adventures, Part 2](https://foodperestroika.com/2012/02/20/azerbaijan-adventures-part-2/) - Reading about the Nakhchivan Autonomous Republic in a travel book leaves you under the impression that the place suffers from acute spying paranoia. Here's what the Traiblazer Azerbaijan Guide (now in its 4th edition) has to say: "while local people are very friendly and hospitable, the same can't be said for the police and officials
- [Azerbaijan Adventures, Part 1](https://foodperestroika.com/2011/12/10/azerbaijan-adventures-part-1/) - It's been a long time since I last posted about my adventures in the Caucasus, and the Azerbaijan stories promise to be plentiful. I'd like to start this series with a quintessential Azerbaijan experience: the outdoor restaurant. This humble place, which always follows the same principles whether you're in the mountains, arid plains, or shady
- [Azerbaijan Adventures, Part 1](https://foodperestroika.com/2011/12/10/azerbaijan-adventures-part-1/) - It's been a long time since I last posted about my adventures in the Caucasus, and the Azerbaijan stories promise to be plentiful. I'd like to start this series with a quintessential Azerbaijan experience: the outdoor restaurant. This humble place, which always follows the same principles whether you're in the mountains, arid plains, or shady
- [Armenian Adventures, Part 5](https://foodperestroika.com/2011/10/08/armenian-adventures-part-5/) - The last part of our Armenian Adventures takes us to Nagorno-Karabakh, a de facto independent but unrecognized state within Azerbaijan (I'm sticking to the Wikipedia entry to avoid debates). Before heading to Karabakh, we made one last stop at the Goris market and nearby stores, where the usual Armenian produce (peppers, eggplant, zucchini, beans, radishes, tomatoes,
- [Armenian Adventures, Part 4](https://foodperestroika.com/2011/08/29/armenian-adventures-part-4/) - Every Armenian, from the taxi driver in Moscow to the shopkeeper in Yerevan, waxes lyrical about Lake Sevan if you give them a chance. "What a place! The beaches! The fish!" They would no doubt prefer being there instead of being stuck in their daily routine. Reading the Lonely Planet guide, I, too, was getting
- [Armenian Adventures, Part 4](https://foodperestroika.com/2011/08/29/armenian-adventures-part-4/) - Every Armenian, from the taxi driver in Moscow to the shopkeeper in Yerevan, waxes lyrical about Lake Sevan if you give them a chance. "What a place! The beaches! The fish!" They would no doubt prefer being there instead of being stuck in their daily routine. Reading the Lonely Planet guide, I, too, was getting
- [Armenian Adventures, Part 3](https://foodperestroika.com/2011/07/30/armenian-adventures-part-3/) - It would be impossible to talk about Armenia without mentioning its many monasteries, as they are doubtlessly the main attraction in the country. Since this is a food blog, I don't intend to give you an exhaustive cultural tour, but here's a little overview of the place of food and animals in Armenian monasteries, from
- [Armenian Adventures, Part 3](https://foodperestroika.com/2011/07/30/armenian-adventures-part-3/) - It would be impossible to talk about Armenia without mentioning its many monasteries, as they are doubtlessly the main attraction in the country. Since this is a food blog, I don't intend to give you an exhaustive cultural tour, but here's a little overview of the place of food and animals in Armenian monasteries, from
- [Armenian Adventures, Part 2](https://foodperestroika.com/2011/06/25/armenian-adventures-part-2/) - After Part 1's visit to the Central Market, here are some more food-related pictures from the Armenian capital. Armenia has its fair share of Soviet relics, and the aptly named Victory Park is a good starting point for a visit. On a hill with not-so-breathtaking views of Yerevan, surrounded with war monuments, you'll find the imposing
- [Armenian Adventures, Part 1](https://foodperestroika.com/2011/05/24/armenian-adventures-part-1/) - It's been over a month since I concluded my Georgian Adventures with a look at the stores and markets of Tbilisi. And to start this Armenian Adventures series, I thought I would introduce you to Yerevan's central market. I also recommend this excellent post about food and wine in Yerevan. Don't miss the bread-making video!
- [Armenian Adventures, Part 1](https://foodperestroika.com/2011/05/24/armenian-adventures-part-1/) - It's been over a month since I concluded my Georgian Adventures with a look at the stores and markets of Tbilisi. And to start this Armenian Adventures series, I thought I would introduce you to Yerevan's central market. I also recommend this excellent post about food and wine in Yerevan. Don't miss the bread-making video!
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 10](https://foodperestroika.com/2018/05/26/georgian-adventures-part-10/) - A long overdue visit of Kakheti, its wineries and monasteries. Find out about the first man to bottle Georgian wine, and traditional qvevri wines.
- [Georgian Adventures, Part 9](https://foodperestroika.com/2011/04/17/georgian-adventures-part-9/) - To conclude this Georgian Adventure series, here's a look at the stores and markets of the capital city, Tbilisi. Soviet mosaics are an endangered species in Tbilisi. Here is a rare specimen from the Lagidze Café on Rustaveli Avenue. Lagidze is a popular brand of sodas and syrups created at the turn of the 20th
- [Georgian Adventures, Part 9](https://foodperestroika.com/2011/04/17/georgian-adventures-part-9/) - To conclude this Georgian Adventure series, here's a look at the stores and markets of the capital city, Tbilisi. Soviet mosaics are an endangered species in Tbilisi. Here is a rare specimen from the Lagidze Café on Rustaveli Avenue. Lagidze is a popular brand of sodas and syrups created at the turn of the 20th
- [Georgian Adventures, Part 9](https://foodperestroika.com/2011/04/17/georgian-adventures-part-9/) - To conclude this Georgian Adventure series, here's a look at the stores and markets of the capital city, Tbilisi. Soviet mosaics are an endangered species in Tbilisi. Here is a rare specimen from the Lagidze Café on Rustaveli Avenue. Lagidze is a popular brand of sodas and syrups created at the turn of the 20th
- [Georgian Adventures, Part 8](https://foodperestroika.com/2011/03/28/georgian-adventures-part-8/) - In our previous adventures, we entered Abkhazia, an almost-country that already has a language with a funky Cyrillic alphabet, a flag worthy of a banana republic, a warmongering emblem, a dead president (Vladislav Ardzinba, below), and authoritarian-looking billboards: Not to mention some of the most accomplished Soviet bus stop architecture: And some very Soviet-looking attractions,
- [Georgian Adventures, Part 8](https://foodperestroika.com/2011/03/28/georgian-adventures-part-8/) - In our previous adventures, we entered Abkhazia, an almost-country that already has a language with a funky Cyrillic alphabet, a flag worthy of a banana republic, a warmongering emblem, a dead president (Vladislav Ardzinba, below), and authoritarian-looking billboards: Not to mention some of the most accomplished Soviet bus stop architecture: And some very Soviet-looking attractions,
- [Georgian Adventures, Part 8](https://foodperestroika.com/2011/03/28/georgian-adventures-part-8/) - In our previous adventures, we entered Abkhazia, an almost-country that already has a language with a funky Cyrillic alphabet, a flag worthy of a banana republic, a warmongering emblem, a dead president (Vladislav Ardzinba, below), and authoritarian-looking billboards: Not to mention some of the most accomplished Soviet bus stop architecture: And some very Soviet-looking attractions,
- [Georgian Adventures, Part 8](https://foodperestroika.com/2011/03/28/georgian-adventures-part-8/) - In our previous adventures, we entered Abkhazia, an almost-country that already has a language with a funky Cyrillic alphabet, a flag worthy of a banana republic, a warmongering emblem, a dead president (Vladislav Ardzinba, below), and authoritarian-looking billboards: Not to mention some of the most accomplished Soviet bus stop architecture: And some very Soviet-looking attractions,
- [Georgian Adventures, Part 8](https://foodperestroika.com/2011/03/28/georgian-adventures-part-8/) - In our previous adventures, we entered Abkhazia, an almost-country that already has a language with a funky Cyrillic alphabet, a flag worthy of a banana republic, a warmongering emblem, a dead president (Vladislav Ardzinba, below), and authoritarian-looking billboards: Not to mention some of the most accomplished Soviet bus stop architecture: And some very Soviet-looking attractions,
- [Georgian Adventures, Part 7](https://foodperestroika.com/2011/02/27/georgian-adventures-part-7/) - The last leg of our Georgian Adventures took us to the controversial Republic of Abkhazia, the self-proclaimed independent region at the Northeastern tip of the country. Let me start with some practical information (dating from July 2010) for prospective travelers. Getting there isn't trivial. The airport is closed, and its reconstruction is being delayed for
- [Georgian Adventures, Part 6](https://foodperestroika.com/2011/02/03/georgian-adventures-part-6/) - In our last Georgian adventures, we were being jolted about on the roads of Svaneti. One flat tire and many overflowing streams later, we reached the coveted Zagar Pass. From there, it wasn't long until we got to Ushguli, the climax of our trip. At 2,200 meters (7,200 feet), this is the highest permanently inhabited settlement
- [Georgian Adventures, Part 6](https://foodperestroika.com/2011/02/03/georgian-adventures-part-6/) - In our last Georgian adventures, we were being jolted about on the roads of Svaneti. One flat tire and many overflowing streams later, we reached the coveted Zagar Pass. From there, it wasn't long until we got to Ushguli, the climax of our trip. At 2,200 meters (7,200 feet), this is the highest permanently inhabited settlement
- [Georgian Adventures, Part 5](https://foodperestroika.com/2011/01/02/georgian-adventures-part-5/) - After leaving the vineyards of Khvanchkara, we spent the night in Tsageri, then drove to Lentekhi, the capital of Lower Svaneti. This marked the beginning of our long journey across the mountainous, wild and beautiful region of Svaneti, home of the proud and bellicose Svans and their mysterious towers. How many towns can boast having a
- [Georgian Adventures, Part 4](https://foodperestroika.com/2010/12/13/georgian-adventures-part-4/) - Our next trip in the Georgian Caucasus took us to the small province of Racha, known for its traditional culture, honey and wine. A quick look at the roadside food stalls reveals plums, figs and lady apples, but also chanterelles: And here is some of the famous Racha honey. Dozens of beekeepers are set up
- [Georgian Adventures, Part 3](https://foodperestroika.com/2010/11/17/georgian-adventures-part-3/) - True adventure in the Caucasus generally begins with trips to the mountainous regions. A combination of civil war, earthquake, rude climate and long neglect means that the roads are in dismal condition. Luckily, recent government efforts have taken the bandits out of the way and nowadays you can be confident that you will arrive at your destination alive and with
- [Georgian Adventures, Part 3](https://foodperestroika.com/2010/11/17/georgian-adventures-part-3/) - True adventure in the Caucasus generally begins with trips to the mountainous regions. A combination of civil war, earthquake, rude climate and long neglect means that the roads are in dismal condition. Luckily, recent government efforts have taken the bandits out of the way and nowadays you can be confident that you will arrive at your destination alive and with
- [Georgian Adventures, Part 1](https://foodperestroika.com/2010/10/22/georgian-adventures-part-1/) - Over the past few summers, I have traveled throughout the Caucasus, from the capital cities to the most remote mountain villages. I will share with you some of those adventures. Let's start this series about Georgia with an unlikely theme: food representation in the public Soviet art of the Kakheti region. Located in the Eastern part
- [Georgian Adventures, Part 2](https://foodperestroika.com/2010/11/06/georgian-adventures-part-2/) - Our trip to Kakheti started with an abandoned mountain road that our questionable map had identified as the shortest path to Telavi, the administrative center of the region. Despite lack of road signs, the fences blocking access, and the police officers mounting guard, we had now crossed the Gombori Pass, and drove through the village
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [Russian Far North Reindeer Pizza](https://foodperestroika.com/2021/04/18/russian-far-north-reindeer-pizza/) - As we saw in my posts about the Murmansk restaurant scene and the food at the Bear's Corner camp in Lovozero, the global appeal of pizza reaches even beyond the Arctic Circle, inspiring chefs in the Russian Far North to create their own variations with local ingredients. Together with soups, stews, and cutlets, pizza has
- [The Great Russian North, Part 10: The Bear's Corner](https://foodperestroika.com/2021/04/11/the-great-russian-north-part-10-the-bears-corner/) - In my last post, I talked about the Sami people and Lovozero, and recounted my snowmobile adventures. I mentioned my stay at the Bear's Corner camp, located in a secluded bay on the eastern shore of Lake Lovozero, an hour away from the nearest village. Within the camp complex, surrounded by traditional dwellings (named chum or vyezha depending on
- [The Great Russian North, Part 10: The Bear's Corner](https://foodperestroika.com/2021/04/11/the-great-russian-north-part-10-the-bears-corner/) - In my last post, I talked about the Sami people and Lovozero, and recounted my snowmobile adventures. I mentioned my stay at the Bear's Corner camp, located in a secluded bay on the eastern shore of Lake Lovozero, an hour away from the nearest village. Within the camp complex, surrounded by traditional dwellings (named chum or vyezha depending on
- [The Great Russian North, Part 10: The Bear's Corner](https://foodperestroika.com/2021/04/11/the-great-russian-north-part-10-the-bears-corner/) - In my last post, I talked about the Sami people and Lovozero, and recounted my snowmobile adventures. I mentioned my stay at the Bear's Corner camp, located in a secluded bay on the eastern shore of Lake Lovozero, an hour away from the nearest village. Within the camp complex, surrounded by traditional dwellings (named chum or vyezha depending on
- [The Great Russian North, Part 10: The Bear's Corner](https://foodperestroika.com/2021/04/11/the-great-russian-north-part-10-the-bears-corner/) - In my last post, I talked about the Sami people and Lovozero, and recounted my snowmobile adventures. I mentioned my stay at the Bear's Corner camp, located in a secluded bay on the eastern shore of Lake Lovozero, an hour away from the nearest village. Within the camp complex, surrounded by traditional dwellings (named chum or vyezha depending on
- [The Great Russian North, Part 10: The Bear's Corner](https://foodperestroika.com/2021/04/11/the-great-russian-north-part-10-the-bears-corner/) - In my last post, I talked about the Sami people and Lovozero, and recounted my snowmobile adventures. I mentioned my stay at the Bear's Corner camp, located in a secluded bay on the eastern shore of Lake Lovozero, an hour away from the nearest village. Within the camp complex, surrounded by traditional dwellings (named chum or vyezha depending on
- [The Great Russian North, Part 10: The Bear's Corner](https://foodperestroika.com/2021/04/11/the-great-russian-north-part-10-the-bears-corner/) - In my last post, I talked about the Sami people and Lovozero, and recounted my snowmobile adventures. I mentioned my stay at the Bear's Corner camp, located in a secluded bay on the eastern shore of Lake Lovozero, an hour away from the nearest village. Within the camp complex, surrounded by traditional dwellings (named chum or vyezha depending on
- [The Great Russian North, Part 10: The Bear's Corner](https://foodperestroika.com/2021/04/11/the-great-russian-north-part-10-the-bears-corner/) - In my last post, I talked about the Sami people and Lovozero, and recounted my snowmobile adventures. I mentioned my stay at the Bear's Corner camp, located in a secluded bay on the eastern shore of Lake Lovozero, an hour away from the nearest village. Within the camp complex, surrounded by traditional dwellings (named chum or vyezha depending on
- [The Great Russian North, Part 9: Lovozero](https://foodperestroika.com/2021/03/30/the-great-russian-north-part-9-lovozero/) - In my recent post about Murmansk, I talked a bit about the Sami people and the Kola Peninsula. Today, we're heading to the very heart of the Peninsula, to the village of Lovozero, known as the Sami capital of Russia. But let me first digress about the history of the Sami... The Sami belong to a group
- [Scallop Tartare from the Russian Far North](https://foodperestroika.com/2020/03/28/scallop-tartare-from-the-russian-far-north/) - Russia boasts emerging scallop fisheries. Couple the scallops with more traditional Russian ingredients and you get a perfect example of modern Russian cuisine.
- [Scallop Tartare from the Russian Far North](https://foodperestroika.com/2020/03/28/scallop-tartare-from-the-russian-far-north/) - Russia boasts emerging scallop fisheries. Couple the scallops with more traditional Russian ingredients and you get a perfect example of modern Russian cuisine.
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Venison Heart, Lingonberry Sauce, Spelt, and Celery Root Purée](https://foodperestroika.com/2021/03/02/venison-heart-lingonberry-sauce-spelt-and-celery-root-puree/) - In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant. One of the dishes I tried was reindeer heart with spelt, and while it's unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [Arctic Scallops and Crab Rice Polenta](https://foodperestroika.com/2021/03/13/arctic-scallops-and-crab-rice-polenta/) - In my review of Murmansk's Arctic cuisine restaurant scene, an analysis of the menu served at Tundra Grill & Bar reveals two prominent local shellfish ingredients: scallops and king crab. The scallops are baked on the shell with algae, or baked in a dish with butter and herbs; prepared on their own, or with other
- [The Great Russian North, Part 8: The Murmansk Restaurant Syndicate](https://foodperestroika.com/2021/02/13/the-great-russian-north-part-8-the-murmansk-restaurant-syndicate/) - Browse the restaurants of Murmank on your favorite review site, and at the top of the list you'll find names like Tsarskaya Okhota, Tundra, Terrasa, and White Rabbit. Little do you know that these establishments all belong to one restaurant group: the Restaurant Syndicate. For a city that barely counts 300,000 inhabitants, the Syndicate forms
- [The Great Russian North, Part 8: The Murmansk Restaurant Syndicate](https://foodperestroika.com/2021/02/13/the-great-russian-north-part-8-the-murmansk-restaurant-syndicate/) - Browse the restaurants of Murmank on your favorite review site, and at the top of the list you'll find names like Tsarskaya Okhota, Tundra, Terrasa, and White Rabbit. Little do you know that these establishments all belong to one restaurant group: the Restaurant Syndicate. For a city that barely counts 300,000 inhabitants, the Syndicate forms
- [The Great Russian North, Part 8: The Murmansk Restaurant Syndicate](https://foodperestroika.com/2021/02/13/the-great-russian-north-part-8-the-murmansk-restaurant-syndicate/) - Browse the restaurants of Murmank on your favorite review site, and at the top of the list you'll find names like Tsarskaya Okhota, Tundra, Terrasa, and White Rabbit. Little do you know that these establishments all belong to one restaurant group: the Restaurant Syndicate. For a city that barely counts 300,000 inhabitants, the Syndicate forms
- [The Great Russian North, Part 8: The Murmansk Restaurant Syndicate](https://foodperestroika.com/2021/02/13/the-great-russian-north-part-8-the-murmansk-restaurant-syndicate/) - Browse the restaurants of Murmank on your favorite review site, and at the top of the list you'll find names like Tsarskaya Okhota, Tundra, Terrasa, and White Rabbit. Little do you know that these establishments all belong to one restaurant group: the Restaurant Syndicate. For a city that barely counts 300,000 inhabitants, the Syndicate forms
- [Happy Holidays 2020](https://foodperestroika.com/2020/12/24/happy-holidays-2020/) - It's that time of the year again! Happy holidays! Over the past twelve months, I've published a lot of recipes from Russia (especially the Russian Far North), and Croatia / Montenegro. Here's a selection of the best ones for a festive holiday meal: Start with a cocktail! I have a few to choose from: The
- [Happy Holidays 2020](https://foodperestroika.com/2020/12/24/happy-holidays-2020/) - It's that time of the year again! Happy holidays! Over the past twelve months, I've published a lot of recipes from Russia (especially the Russian Far North), and Croatia / Montenegro. Here's a selection of the best ones for a festive holiday meal: Start with a cocktail! I have a few to choose from: The
- [Happy Holidays 2020](https://foodperestroika.com/2020/12/24/happy-holidays-2020/) - It's that time of the year again! Happy holidays! Over the past twelve months, I've published a lot of recipes from Russia (especially the Russian Far North), and Croatia / Montenegro. Here's a selection of the best ones for a festive holiday meal: Start with a cocktail! I have a few to choose from: The
- [Chocolate Babka, Part 1: The New York Baking Legend](https://foodperestroika.com/2017/05/09/chocolate-babka-part-1-the-new-york-baking-legend/) - The search for the perfect chocolate babka has begun! Here, I reinterpret the overloaded, decadent recipe by New York Baking Legend George Greenstein.
- [Piragi, Latvia's National Dish](https://foodperestroika.com/2016/04/12/piragi-latvias-national-dish/) - 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 very artificial exercise. For Latvia, Wikipedia suggests latke, and sure, Latvians eat potato pancakes, probably tons of them, but... so does the rest
- [Piragi, Latvia's National Dish](https://foodperestroika.com/2016/04/12/piragi-latvias-national-dish/) - 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 very artificial exercise. For Latvia, Wikipedia suggests latke, and sure, Latvians eat potato pancakes, probably tons of them, but... so does the rest
- [Piragi, Latvia's National Dish](https://foodperestroika.com/2016/04/12/piragi-latvias-national-dish/) - 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 very artificial exercise. For Latvia, Wikipedia suggests latke, and sure, Latvians eat potato pancakes, probably tons of them, but... so does the rest
- [What Vladimir Putin Eats, Part 6](https://foodperestroika.com/2018/06/20/what-vladimir-putin-eats-part-6/) - Vladimir Putin, man of many breakfasts. Vladimir Putin at play. Vladimir Putin at work. The strange case of the Putin burger. Predictions for Vlad's next photo op.
- [Kajmak, the Clotted Cream of the Balkans](https://foodperestroika.com/2020/01/23/kajmak-the-clotted-cream-of-the-balkans/) - A kind of salted clotted cream, kajmak, is to former Yugoslavia what butter is to France. Discover how to make your own and spread it on everything!
- [Kajmak, the Clotted Cream of the Balkans](https://foodperestroika.com/2020/01/23/kajmak-the-clotted-cream-of-the-balkans/) - A kind of salted clotted cream, kajmak, is to former Yugoslavia what butter is to France. Discover how to make your own and spread it on everything!
- [Kajmak, the Clotted Cream of the Balkans](https://foodperestroika.com/2020/01/23/kajmak-the-clotted-cream-of-the-balkans/) - A kind of salted clotted cream, kajmak, is to former Yugoslavia what butter is to France. Discover how to make your own and spread it on everything!
- [Kajmak, the Clotted Cream of the Balkans](https://foodperestroika.com/2020/01/23/kajmak-the-clotted-cream-of-the-balkans/) - A kind of salted clotted cream, kajmak, is to former Yugoslavia what butter is to France. Discover how to make your own and spread it on everything!
- [Kajmak, the Clotted Cream of the Balkans](https://foodperestroika.com/2020/01/23/kajmak-the-clotted-cream-of-the-balkans/) - A kind of salted clotted cream, kajmak, is to former Yugoslavia what butter is to France. Discover how to make your own and spread it on everything!
- [Pomor Cod and Potato Fritters](https://foodperestroika.com/2020/04/17/pomor-cod-and-potato-fritters/) - Before refrigeration, salting was a common reservation method for cod among the Pomor people. These salt cod and potato fritters are a bit of a revival.
- [Pomor Cod and Potato Fritters](https://foodperestroika.com/2020/04/17/pomor-cod-and-potato-fritters/) - Before refrigeration, salting was a common reservation method for cod among the Pomor people. These salt cod and potato fritters are a bit of a revival.
- [Shanga, the Bread Roll from the Great Russian North](https://foodperestroika.com/2017/08/31/shanga-the-bread-roll-from-the-great-russian-north/) - A shanga is a kind of bread roll made from an enriched dough and finished with a "filling" spread on top, such as potato purée. Discover my two great recipes.
- [The Great Russian North, Part 1: Petrovsky Liquor Factory](https://foodperestroika.com/2019/05/08/the-great-russian-north-part-1-petrovsky-liquor-factory/) - What better way to start a series on the Great Russian North than with a visit to a liquor factory? Discover Petrozavodsk's legendary Petrovsky Liquor Factory.
- [The Great Russian North, Part 1: Petrovsky Liquor Factory](https://foodperestroika.com/2019/05/08/the-great-russian-north-part-1-petrovsky-liquor-factory/) - What better way to start a series on the Great Russian North than with a visit to a liquor factory? Discover Petrozavodsk's legendary Petrovsky Liquor Factory.
- [The Great Russian North, Part 2: How Vodka is Made](https://foodperestroika.com/2019/05/22/the-great-russian-north-part-2-how-vodka-is-made/) - Blending, filtering, bottling, tasting: everything you've ever wanted to know about vodka. Plus the recipes of your favorite Soviet-era vodka brands!
- [The Great Russian North, Part 3: Karelian Balsam](https://foodperestroika.com/2019/06/02/the-great-north-part-3-karelian-balsam/) - Throughout Europe, herbal liquors have been consumed for their medicinal properties. But Karelian balsam is different. Discover its history and how it's made!
- [The Post Office, a Cocktail from the Great Russian North](https://foodperestroika.com/2020/03/06/the-post-office-a-cocktail-from-the-great-russian-north/) - To resume my series on the Great Russian North, here's a cocktail that combines some of the region's typical flavors: rye, cranberry, and... rosemary.
- [The Post Office, a Cocktail from the Great Russian North](https://foodperestroika.com/2020/03/06/the-post-office-a-cocktail-from-the-great-russian-north/) - To resume my series on the Great Russian North, here's a cocktail that combines some of the region's typical flavors: rye, cranberry, and... rosemary.
- [The Post Office, a Cocktail from the Great Russian North](https://foodperestroika.com/2020/03/06/the-post-office-a-cocktail-from-the-great-russian-north/) - To resume my series on the Great Russian North, here's a cocktail that combines some of the region's typical flavors: rye, cranberry, and... rosemary.
- [The Great Russian North, Part 7: Murmansk, Cod, and Reindeer](https://foodperestroika.com/2021/01/30/the-great-russian-north-part-7-murmansk-cod-and-reindeer/) - When I talked about the Lake Lacha area in a previous post, I shared my relative distaste for Russia's provincial cities. Murmansk follows the half-day tour + Soviet relics + ugly suburbs formula to a tee. At least, unlike Arkhangelsk, it has an excuse for its limited touristic appeal: it's a fairly recent city, the
- [The Great Russian North, Part 7: Murmansk, Cod, and Reindeer](https://foodperestroika.com/2021/01/30/the-great-russian-north-part-7-murmansk-cod-and-reindeer/) - When I talked about the Lake Lacha area in a previous post, I shared my relative distaste for Russia's provincial cities. Murmansk follows the half-day tour + Soviet relics + ugly suburbs formula to a tee. At least, unlike Arkhangelsk, it has an excuse for its limited touristic appeal: it's a fairly recent city, the
- [The Great Russian North, Part 7: Murmansk, Cod, and Reindeer](https://foodperestroika.com/2021/01/30/the-great-russian-north-part-7-murmansk-cod-and-reindeer/) - When I talked about the Lake Lacha area in a previous post, I shared my relative distaste for Russia's provincial cities. Murmansk follows the half-day tour + Soviet relics + ugly suburbs formula to a tee. At least, unlike Arkhangelsk, it has an excuse for its limited touristic appeal: it's a fairly recent city, the
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 13: Expeditsia](https://foodperestroika.com/2021/01/18/moscow-rules-part-13-expeditsia/) - I've already reviewed a couple of Moscow restaurants specializing in Siberian and Arctic cuisine: Chemodan and Omulyovaya Bochka. But another establishment had actually paved the way, from as early as 2002: Expeditsia. Back in the early aughts, during a trip to the Polar Urals, one Alexander Kravtsov and his friends got stranded hundreds of kilometers
- [Moscow Rules, Part 7: Omulyovaya Bochka](https://foodperestroika.com/2018/12/05/moscow-rules-part-7-omulyovaya-bochka/) - Siberian cuisine is what the fake Arctic cuisine trend is really about! Discover Siberian specialties at Moscow's Omulyovaya Bochka. Omul, ferns, lingonberries.
- [Moscow Rules, Part 7: Omulyovaya Bochka](https://foodperestroika.com/2018/12/05/moscow-rules-part-7-omulyovaya-bochka/) - Siberian cuisine is what the fake Arctic cuisine trend is really about! Discover Siberian specialties at Moscow's Omulyovaya Bochka. Omul, ferns, lingonberries.
- [Caucasian Plombir-Apricot-Baklava Sundae](https://foodperestroika.com/2014/08/24/caucasian-plombir-apricot-baklava-sundae/) - There aren't enough desserts in the Caucasus, so here's an addictive sundae made with baklava, plombir ice cream, apricots, and smoked tea chocolate sauce.
- [Beshbarmak, Kazakhstan's National Dish](https://foodperestroika.com/2015/11/09/beshbarmak-kazakhstans-national-dish/) - Here's a dish that fits with my current Central Asian travel story series and also helps me keep my New Year's resolution: beshbarmak, Kazakhstan's National Dish. Kazakh cuisine borrows heavily from its neighbors, and doesn't count many dishes it can genuinely call its own. This isn't much of a surprise when you consider that one
- [Beshbarmak, Kazakhstan's National Dish](https://foodperestroika.com/2015/11/09/beshbarmak-kazakhstans-national-dish/) - Here's a dish that fits with my current Central Asian travel story series and also helps me keep my New Year's resolution: beshbarmak, Kazakhstan's National Dish. Kazakh cuisine borrows heavily from its neighbors, and doesn't count many dishes it can genuinely call its own. This isn't much of a surprise when you consider that one
- [Beshbarmak, Kazakhstan's National Dish](https://foodperestroika.com/2015/11/09/beshbarmak-kazakhstans-national-dish/) - Here's a dish that fits with my current Central Asian travel story series and also helps me keep my New Year's resolution: beshbarmak, Kazakhstan's National Dish. Kazakh cuisine borrows heavily from its neighbors, and doesn't count many dishes it can genuinely call its own. This isn't much of a surprise when you consider that one
- [Beshbarmak, Kazakhstan's National Dish](https://foodperestroika.com/2015/11/09/beshbarmak-kazakhstans-national-dish/) - Here's a dish that fits with my current Central Asian travel story series and also helps me keep my New Year's resolution: beshbarmak, Kazakhstan's National Dish. Kazakh cuisine borrows heavily from its neighbors, and doesn't count many dishes it can genuinely call its own. This isn't much of a surprise when you consider that one
- [Braised Lamb Tongues](https://foodperestroika.com/2011/01/06/braised-lamb-tongues/) - Like many parts of the animal not normally used in modern Western restaurants, lamb tongues are common in the Caucasus. You can find boiled tongues on the menu at Apsheron in Sheepshead Bay. This small and somewhat scarce meat cut owes its relative popularity to its pronounced lamb flavor and its unique texture that melts
- [Walnut-Stuffed Eggplant Rolls](https://foodperestroika.com/2011/04/26/walnut-stuffed-eggplant-rolls/) - In Georgia, walnut-stuffed eggplant rolls are almost as popular as khachapuri. In Abkhazia, too, apparently, as I adapted this recipe from an Abkhaz cookbook! These rolls make for a very satisfying appetizer, and the filling strikes the perfect balance between spices, fresh herbs, moist onions and rich walnuts. My partner doesn't even like eggplant, and
- [Walnut-Stuffed Eggplant Rolls](https://foodperestroika.com/2011/04/26/walnut-stuffed-eggplant-rolls/) - In Georgia, walnut-stuffed eggplant rolls are almost as popular as khachapuri. In Abkhazia, too, apparently, as I adapted this recipe from an Abkhaz cookbook! These rolls make for a very satisfying appetizer, and the filling strikes the perfect balance between spices, fresh herbs, moist onions and rich walnuts. My partner doesn't even like eggplant, and
- [Honey Cake Gagra with Mandarin and Black Tea](https://foodperestroika.com/2011/05/18/honey-cake-gagra-with-mandarin-and-black-tea/) - A few weeks ago, I was promising some recipes inspired by my trip to Abkhazia. I've already delivered the achma and the Adjaran khachapuri, but I had to redo this recipe countless times. I started with the idea for a black tea cake with a mandarin sauce, two ingredients characteristic of Abkhazia — check out
- [Kutab, Azerbaijani Stuffed Flatbread](https://foodperestroika.com/2013/02/10/kutab-azerbaijani-stuffed-flatbread/) - Kutabs are among the most popular Azeri dishes, together with plov, dolma, and of course kebabs (kebabs being a distant first: virtually the only meal you'll ever eat in a restaurant outside of Baku). A kutab — not to be confused with kutap — is essentially a lavash filled with savory stuffing while still raw, then folded
- [Kutab, Azerbaijani Stuffed Flatbread](https://foodperestroika.com/2013/02/10/kutab-azerbaijani-stuffed-flatbread/) - Kutabs are among the most popular Azeri dishes, together with plov, dolma, and of course kebabs (kebabs being a distant first: virtually the only meal you'll ever eat in a restaurant outside of Baku). A kutab — not to be confused with kutap — is essentially a lavash filled with savory stuffing while still raw, then folded
- [Grouse à la Moscovite and Braised Lettuce à la Russe](https://foodperestroika.com/2020/12/21/grouse-a-la-moscovite-and-braised-lettuce-a-la-russe/) - With about a foot of snow covering New York City right now, I have to face facts: winter's here, and it's time to stop posting about sunny Croatia and Mediterranean cuisine until next summer! So I'll be getting back to my recipes from the Russian Far North soon, and as a preamble, here's a Russian-ish
- [Almond, Raisin and Chocolate Yule Log](https://foodperestroika.com/2011/01/09/almond-raisin-and-chocolate-yule-log/) - This year was the first in nearly a decade that I remained home for the holidays, and I decided to make up for all that lost time by making an abundance of holiday-themed dishes. Some might say an overabundance, but is there really such a thing?! The Yule log was originally a large wooden log
- [Reindeer Fillet, Porcini, and Lingonberry Bulgur](https://foodperestroika.com/2017/07/30/reindeer-fillet-porcini-and-lingonberry-bulgur/) - Reindeer, marinated mushrooms, smoked meat, lingonberries. Inspired by the cuisine of the northern confines of Russia and a recipe by the Berezutsky brothers.
- [Culinary Croatian Tour, Part 7: Gligora Cheesemakers and Pag Cheese](https://foodperestroika.com/2020/12/11/culinary-croatian-tour-part-7-gligora-cheesemakers-and-pag-cheese/) - Pag cheese, a hard sheep's milk cheese, is getting international acclaim. Discover Pag Island, Croatia's most famous cheese, and Gligora Cheesemakers.
- [Dalmatian Shellfish and Cheese Tortellini in Tomato Broth](https://foodperestroika.com/2020/11/29/dalmatian-shellfish-and-cheese-tortellini-in-tomato-broth/) - A recipe that exhibits many facets of Croatian cuisine: the Italian influence, the seafood from the Adriatic, and the cheese culture.
- [Dalmatian Shellfish and Cheese Tortellini in Tomato Broth](https://foodperestroika.com/2020/11/29/dalmatian-shellfish-and-cheese-tortellini-in-tomato-broth/) - A recipe that exhibits many facets of Croatian cuisine: the Italian influence, the seafood from the Adriatic, and the cheese culture.
- [New Russian Brioche, Herring, and Foie Gras](https://foodperestroika.com/2018/08/02/brioche-herring-foie-gras/) - To go with my report on Moscow's White Rabbit restaurant, here is my adaptation of their brioche, herring, and foie gras. Try New Russian cuisine at home!
- [New Russian Brioche, Herring, and Foie Gras](https://foodperestroika.com/2018/08/02/brioche-herring-foie-gras/) - To go with my report on Moscow's White Rabbit restaurant, here is my adaptation of their brioche, herring, and foie gras. Try New Russian cuisine at home!
- [New Russian Brioche, Herring, and Foie Gras](https://foodperestroika.com/2018/08/02/brioche-herring-foie-gras/) - To go with my report on Moscow's White Rabbit restaurant, here is my adaptation of their brioche, herring, and foie gras. Try New Russian cuisine at home!
- [New Russian Brioche, Herring, and Foie Gras](https://foodperestroika.com/2018/08/02/brioche-herring-foie-gras/) - To go with my report on Moscow's White Rabbit restaurant, here is my adaptation of their brioche, herring, and foie gras. Try New Russian cuisine at home!
- [Thousand Island Mallard Duck, Cabbage, Mushrooms 2+2+2](https://foodperestroika.com/2016/11/23/thousand-island-mallard-duck-cabbage-mushrooms-222/) - Inspired by my hunting trip in the Thousand Islands, and dishes from L'Art de Vivre, in Spa. The duck, cabbage, and mushrooms are prepared two different ways.
- [Thousand Island Mallard Duck, Cabbage, Mushrooms 2+2+2](https://foodperestroika.com/2016/11/23/thousand-island-mallard-duck-cabbage-mushrooms-222/) - Inspired by my hunting trip in the Thousand Islands, and dishes from L'Art de Vivre, in Spa. The duck, cabbage, and mushrooms are prepared two different ways.
- [Duck Hunting on Lake Ontario](https://foodperestroika.com/2016/05/17/duck-hunting-on-lake-ontario/) - I've been hunting waterfowl on Lake Ontario about once a year for three years now, and of all my formative hunting trips, these are probably my favorite. These outings have also resulted in a couple of posts on these pages. First the Wild Duck and Goose Rillettes over two years ago, where I briefly narrated my first business encounter
- [Culinary Croatian Tour, Part 6: Return to Dolac Market](https://foodperestroika.com/2020/11/19/culinary-croatian-tour-part-6-return-to-dolac-market/) - As we continue our progression into the indoor stalls of Zagreb's Dolac Market, we now reach the dairy hall.
- [Czech Impressions: Moravian Wine](https://foodperestroika.com/2017/03/05/czech-impressions-moravian-wine/) - Visiting the Mikulov region, the heart of Moravian wine country: Mikulov castle and the Salon of Czech Republic Wines in Valtice. Quick primer on Czech wine.
- [Czech Impressions: Moravian Wine](https://foodperestroika.com/2017/03/05/czech-impressions-moravian-wine/) - Visiting the Mikulov region, the heart of Moravian wine country: Mikulov castle and the Salon of Czech Republic Wines in Valtice. Quick primer on Czech wine.
- [Czech Impressions: Moravian Wine](https://foodperestroika.com/2017/03/05/czech-impressions-moravian-wine/) - Visiting the Mikulov region, the heart of Moravian wine country: Mikulov castle and the Salon of Czech Republic Wines in Valtice. Quick primer on Czech wine.
- [Czech Impressions: Moravian Wine](https://foodperestroika.com/2017/03/05/czech-impressions-moravian-wine/) - Visiting the Mikulov region, the heart of Moravian wine country: Mikulov castle and the Salon of Czech Republic Wines in Valtice. Quick primer on Czech wine.
- [Czech Impressions: Moravian Wine](https://foodperestroika.com/2017/03/05/czech-impressions-moravian-wine/) - Visiting the Mikulov region, the heart of Moravian wine country: Mikulov castle and the Salon of Czech Republic Wines in Valtice. Quick primer on Czech wine.
- [Czech Impressions: Moravian Wine](https://foodperestroika.com/2017/03/05/czech-impressions-moravian-wine/) - Visiting the Mikulov region, the heart of Moravian wine country: Mikulov castle and the Salon of Czech Republic Wines in Valtice. Quick primer on Czech wine.
- [Croatian Peka and Veal Under the Bell](https://foodperestroika.com/2020/11/07/croatian-peka-and-veal-under-the-bell/) - Teletina ispod peke is a veal roast with potatoes cooked under a bell-shaped dish (the peka) on an open hearth. Find out how to make it in your backyard!
- [Fritule, Dalmatian Fritters](https://foodperestroika.com/2012/07/19/dalmatian-fritters/) - Among other things, Hippocrene Books offers an unparalleled collection of international cookbooks. Sure, the layout is rather dry (no pictures), and the titles aren't updated very often, but where else can you find a Belarusian or Albanian cookbook? (Amateurish, self-published booklets written by US-based church people don't count.) Liliana Pavicic's and Gordana Pirker-Mosher's The Best of
- [Culinary Croatian Tour Part 5: Zagreb's Finer Dining](https://foodperestroika.com/2020/10/25/culinary-croatian-tour-part-5-zagrebs-finer-dining/) - A look at the high end of Zagreb's dining scene with two establishments: Vinodol and Dubravkin Put.
- [Blueberry Jam](https://foodperestroika.com/2011/02/23/blueberry-jam/) - Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, Soviet Union issued a stamp representing bilberries, and the Great Soviet Encyclopedia mentions that bilberry juice can be used for the dubious purpose
- [Blueberry Jam](https://foodperestroika.com/2011/02/23/blueberry-jam/) - Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, Soviet Union issued a stamp representing bilberries, and the Great Soviet Encyclopedia mentions that bilberry juice can be used for the dubious purpose
- [Blueberry Jam](https://foodperestroika.com/2011/02/23/blueberry-jam/) - Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, Soviet Union issued a stamp representing bilberries, and the Great Soviet Encyclopedia mentions that bilberry juice can be used for the dubious purpose
- [Peach-Raspberry Preserves](https://foodperestroika.com/2011/02/08/peach-raspberry-preserves/) - I've already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened last weekend. It is just delicious, and would probably make a great pie filling, too. The raspberry purée can either be purchased or made
- [Blueberry Preserves](https://foodperestroika.com/2013/01/15/blueberry-preserves/) - I've already posted a blueberry jam here a while back, but this recipe, adapted from Blue Ribbon Preserves, is also worth your time. And if you like picking your own berries, this is a great way to showcase the result of your efforts. (I picked mine at Fishkill Farms last summer.) Although I'm usually against the American
- [Sour Cream Ice Cream and Strawberry Preserves](https://foodperestroika.com/2011/04/12/sour-cream-ice-cream-and-strawberry-preserves/) - I'm slightly ahead of the curve this time, giving you a preserves recipe before the strawberry season actually starts! This simple recipe produces outstanding results — these are simply the best strawberry preserves I've ever eaten. Make sure to pick the best berries you can find. I typically check every single stand at the farmers'
- [Dalmatian Rabbit and Makaruni na Iglu](https://foodperestroika.com/2020/10/14/dalmatian-rabbit-and-makaruni-na-iglu/) - Croatia boasts an inordinate number of rabbit recipes, and this dish takes the best parts of all of them.
- [Roasted or Pan-Fried Turbot, and How to Cook Fish](https://foodperestroika.com/2020/10/01/roasted-or-pan-fried-turbot-and-how-to-cook-fish/) - Fish is everywhere in Dalmatia, so you have to know how to cook it properly! To illustrate my point, I'm preparing turbot two ways: roasted and pan-fried.
- [Roasted or Pan-Fried Turbot, and How to Cook Fish](https://foodperestroika.com/2020/10/01/roasted-or-pan-fried-turbot-and-how-to-cook-fish/) - Fish is everywhere in Dalmatia, so you have to know how to cook it properly! To illustrate my point, I'm preparing turbot two ways: roasted and pan-fried.
- [Culinary Croatian Tour, Part 4: Zagreb's Dolac Market](https://foodperestroika.com/2020/09/22/culinary-croatian-tour-part-4-zagrebs-dolac-market/) - In the heart of Zagreb, the Dolac Market has been a major trading place since 1930. Discover its outdoor vegetable stalls and indoor meat stalls.
- [Culinary Croatian Tour, Part 4: Zagreb's Dolac Market](https://foodperestroika.com/2020/09/22/culinary-croatian-tour-part-4-zagrebs-dolac-market/) - In the heart of Zagreb, the Dolac Market has been a major trading place since 1930. Discover its outdoor vegetable stalls and indoor meat stalls.
- [Culinary Croatian Tour, Part 4: Zagreb's Dolac Market](https://foodperestroika.com/2020/09/22/culinary-croatian-tour-part-4-zagrebs-dolac-market/) - In the heart of Zagreb, the Dolac Market has been a major trading place since 1930. Discover its outdoor vegetable stalls and indoor meat stalls.
- [Culinary Croatian Tour, Part 4: Zagreb's Dolac Market](https://foodperestroika.com/2020/09/22/culinary-croatian-tour-part-4-zagrebs-dolac-market/) - In the heart of Zagreb, the Dolac Market has been a major trading place since 1930. Discover its outdoor vegetable stalls and indoor meat stalls.
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Swiss Chard and Potatoes, Dalmatia's Favorite Side Dish](https://foodperestroika.com/2020/09/09/swiss-chard-and-potatoes-dalmatias-favorite-side-dish/) - Order some fish at a Dalmatian restaurant and you're sure to be offered Swiss chard and potatoes. Made with creamed spinach and chard, the dish is even better!
- [Culinary Croatian Tour, Part 3: Zadar Market](https://foodperestroika.com/2020/09/02/culinary-croatian-tour-part-3-zadar-market/) - Pictures of the green market in Zadar's old town, and an overview of fruit and vegetable production in Croatia.
- [Culinary Croatian Tour, Part 3: Zadar Market](https://foodperestroika.com/2020/09/02/culinary-croatian-tour-part-3-zadar-market/) - Pictures of the green market in Zadar's old town, and an overview of fruit and vegetable production in Croatia.
- [Culinary Croatian Tour, Part 3: Zadar Market](https://foodperestroika.com/2020/09/02/culinary-croatian-tour-part-3-zadar-market/) - Pictures of the green market in Zadar's old town, and an overview of fruit and vegetable production in Croatia.
- [Crni Rižot, Dalmatian Black Risotto](https://foodperestroika.com/2020/08/24/crni-rizot-dalmatian-black-risotto/) - Crni rižot, black risotto made with cuttlefish ink. is one of Dalmatia's most iconic dishes. The blacker the risotto, the better!
- [Crni Rižot, Dalmatian Black Risotto](https://foodperestroika.com/2020/08/24/crni-rizot-dalmatian-black-risotto/) - Crni rižot, black risotto made with cuttlefish ink. is one of Dalmatia's most iconic dishes. The blacker the risotto, the better!
- [Crni Rižot, Dalmatian Black Risotto](https://foodperestroika.com/2020/08/24/crni-rizot-dalmatian-black-risotto/) - Crni rižot, black risotto made with cuttlefish ink. is one of Dalmatia's most iconic dishes. The blacker the risotto, the better!
- [Blini and Oladi, Russian Pancakes](https://foodperestroika.com/2010/12/30/blini-and-oladi-russian-pancakes/) - There are literally hundreds of Russian pancake recipes. The Bolshaya Kniga Domashney Kukhni by Svetlana and Lidia Lagutina alone counts more than 70! These recipes distinguish themselves by the type of flour or starch used (wheat, buckwheat, rye, semolina, potato), the raising agents or aerators present in the batter (yeast, baking soda, beaten egg whites,
- [Culinary Croatian Tour, Part 2: Pet Bunara](https://foodperestroika.com/2020/08/13/culinary-croatian-tour-part-2-pet-bunara/) - As we visit restaurant Pet Bunara in Zadar, we get acquainted with a few Croatian classics as well as some local creations.
- [Culinary Croatian Tour, Part 2: Pet Bunara](https://foodperestroika.com/2020/08/13/culinary-croatian-tour-part-2-pet-bunara/) - As we visit restaurant Pet Bunara in Zadar, we get acquainted with a few Croatian classics as well as some local creations.
- [Culinary Croatian Tour, Part 2: Pet Bunara](https://foodperestroika.com/2020/08/13/culinary-croatian-tour-part-2-pet-bunara/) - As we visit restaurant Pet Bunara in Zadar, we get acquainted with a few Croatian classics as well as some local creations.
- [Culinary Croatian Tour, Part 2: Pet Bunara](https://foodperestroika.com/2020/08/13/culinary-croatian-tour-part-2-pet-bunara/) - As we visit restaurant Pet Bunara in Zadar, we get acquainted with a few Croatian classics as well as some local creations.
- [Maraschino and Cherry Liqueurs: Tasting + Cocktails](https://foodperestroika.com/2020/08/04/maraschino-and-cherry-liqueurs-tasting-cocktails/) - A full comparative tasting of maraschino and other Croatian cherry liqueurs, plus a few cocktails - Posljednje Slovo, Dalmatian Spritz, and Zadar Sling.
- [Culinary Croatian Tour, Part 1: Maraska and Maraschino](https://foodperestroika.com/2020/07/23/culinary-croatian-tour-part-1-maraska-and-maraschino/) - The Maraska distillery keeps the tradition of Zadar maraschino alive. Discover the history and production of maraschino and other Croatian liqueurs.
- [Triple Reindeer Tartare, Chanterelles, Potatoes and Chives](https://foodperestroika.com/2017/08/15/triple-reindeer-tartare-chanterelles-potatoes-and-chives/) - A rather unusual tartare with three different reindeer cuts and preparations, a cured egg yolk, a chive and olive oil texture, and northern Russian garnishes.
- [Njeguški Stek, Montenegro's Unsung National Dish](https://foodperestroika.com/2019/08/27/njeguski-stek-montenegros-unsung-national-dish/) - Created by famous Serbian chef Milovan Stojanović, Njeguški stek combines Njeguški pršut and Njeguški sir with the Balkans' insatiable appetite for grilled meat.
- [Njeguški Stek, Montenegro's Unsung National Dish](https://foodperestroika.com/2019/08/27/njeguski-stek-montenegros-unsung-national-dish/) - Created by famous Serbian chef Milovan Stojanović, Njeguški stek combines Njeguški pršut and Njeguški sir with the Balkans' insatiable appetite for grilled meat.
- [Njeguški Stek, Montenegro's Unsung National Dish](https://foodperestroika.com/2019/08/27/njeguski-stek-montenegros-unsung-national-dish/) - Created by famous Serbian chef Milovan Stojanović, Njeguški stek combines Njeguški pršut and Njeguški sir with the Balkans' insatiable appetite for grilled meat.
- [Summer Recipes, 2020 Edition](https://foodperestroika.com/2020/07/05/summer-recipes-2020-edition/) - If you need inspiration for your summer recipes, here's a selection of posts from the past twelve months.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Buckwheat Tacos with Bear Confit and Birch Syrup](https://foodperestroika.com/2020/06/27/buckwheat-tacos-with-bear-confit-and-birch-syrup/) - Not your usual bear stew! The bear brisket, slowly cooked in fat with smoked salt, makes a great combination with the buckwheat tortilla and birch syrup.
- [Traditional Uzbek Plov](https://foodperestroika.com/2013/10/18/traditional-uzbek-plov/) - Although I've already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that's very traditional in its ingredients, and at the same time easy enough to prepare. No sous-vide lamb, no need to kill your own turkey, and no
- [Traditional Uzbek Plov](https://foodperestroika.com/2013/10/18/traditional-uzbek-plov/) - Although I've already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that's very traditional in its ingredients, and at the same time easy enough to prepare. No sous-vide lamb, no need to kill your own turkey, and no
- [Traditional Uzbek Plov](https://foodperestroika.com/2013/10/18/traditional-uzbek-plov/) - Although I've already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that's very traditional in its ingredients, and at the same time easy enough to prepare. No sous-vide lamb, no need to kill your own turkey, and no
- [Traditional Uzbek Plov](https://foodperestroika.com/2013/10/18/traditional-uzbek-plov/) - Although I've already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that's very traditional in its ingredients, and at the same time easy enough to prepare. No sous-vide lamb, no need to kill your own turkey, and no
- [Traditional Uzbek Plov](https://foodperestroika.com/2013/10/18/traditional-uzbek-plov/) - Although I've already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that's very traditional in its ingredients, and at the same time easy enough to prepare. No sous-vide lamb, no need to kill your own turkey, and no
- [Traditional Uzbek Plov](https://foodperestroika.com/2013/10/18/traditional-uzbek-plov/) - Although I've already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that's very traditional in its ingredients, and at the same time easy enough to prepare. No sous-vide lamb, no need to kill your own turkey, and no
- [Pomor Cod Sous-Vide, Cod-Potato Fritters, Cod Roe Hollandaise](https://foodperestroika.com/2020/06/17/pomor-cod-sous-vide-cod-potato-fritters-cod-roe-hollandaise/) - A Pomor recipe that combines cod in different forms: fresh fish cooked sous-vide, salt cod mixed into potato fritters, and cod roe turned into a hollandaise.
- [Pomor Cod Sous-Vide, Cod-Potato Fritters, Cod Roe Hollandaise](https://foodperestroika.com/2020/06/17/pomor-cod-sous-vide-cod-potato-fritters-cod-roe-hollandaise/) - A Pomor recipe that combines cod in different forms: fresh fish cooked sous-vide, salt cod mixed into potato fritters, and cod roe turned into a hollandaise.
- [Pomor Cod Sous-Vide, Cod-Potato Fritters, Cod Roe Hollandaise](https://foodperestroika.com/2020/06/17/pomor-cod-sous-vide-cod-potato-fritters-cod-roe-hollandaise/) - A Pomor recipe that combines cod in different forms: fresh fish cooked sous-vide, salt cod mixed into potato fritters, and cod roe turned into a hollandaise.
- [Pomor Cod Sous-Vide, Cod-Potato Fritters, Cod Roe Hollandaise](https://foodperestroika.com/2020/06/17/pomor-cod-sous-vide-cod-potato-fritters-cod-roe-hollandaise/) - A Pomor recipe that combines cod in different forms: fresh fish cooked sous-vide, salt cod mixed into potato fritters, and cod roe turned into a hollandaise.
- [Pomor Cod Sous-Vide, Cod-Potato Fritters, Cod Roe Hollandaise](https://foodperestroika.com/2020/06/17/pomor-cod-sous-vide-cod-potato-fritters-cod-roe-hollandaise/) - A Pomor recipe that combines cod in different forms: fresh fish cooked sous-vide, salt cod mixed into potato fritters, and cod roe turned into a hollandaise.
- [Elk Steak with Salmon Roe Cream Sauce](https://foodperestroika.com/2020/06/09/elk-steak-with-salmon-roe-cream-sauce/) - A simple earth-sea pairing, adapted from a dish served at restaurant Humphrey in Brussels, but with flavors from the Russian Far North.
- [Elk Steak with Salmon Roe Cream Sauce](https://foodperestroika.com/2020/06/09/elk-steak-with-salmon-roe-cream-sauce/) - A simple earth-sea pairing, adapted from a dish served at restaurant Humphrey in Brussels, but with flavors from the Russian Far North.
- [Elk Steak with Salmon Roe Cream Sauce](https://foodperestroika.com/2020/06/09/elk-steak-with-salmon-roe-cream-sauce/) - A simple earth-sea pairing, adapted from a dish served at restaurant Humphrey in Brussels, but with flavors from the Russian Far North.
- [Imeretian Khachapuri, or Simple Georgian Cheese Bread](https://foodperestroika.com/2014/02/04/imeretian-khachapuri-or-simple-georgian-cheese-bread/) - 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 too. I've posted my Adjaran version, but I've never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread stuffed
- [Imeretian Khachapuri, or Simple Georgian Cheese Bread](https://foodperestroika.com/2014/02/04/imeretian-khachapuri-or-simple-georgian-cheese-bread/) - 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 too. I've posted my Adjaran version, but I've never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread stuffed
- [Imeretian Khachapuri, or Simple Georgian Cheese Bread](https://foodperestroika.com/2014/02/04/imeretian-khachapuri-or-simple-georgian-cheese-bread/) - 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 too. I've posted my Adjaran version, but I've never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread stuffed
- [Imeretian Khachapuri, or Simple Georgian Cheese Bread](https://foodperestroika.com/2014/02/04/imeretian-khachapuri-or-simple-georgian-cheese-bread/) - 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 too. I've posted my Adjaran version, but I've never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread stuffed
- [Imeretian Khachapuri, or Simple Georgian Cheese Bread](https://foodperestroika.com/2014/02/04/imeretian-khachapuri-or-simple-georgian-cheese-bread/) - 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 too. I've posted my Adjaran version, but I've never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread stuffed
- [Imeretian Khachapuri, or Simple Georgian Cheese Bread](https://foodperestroika.com/2014/02/04/imeretian-khachapuri-or-simple-georgian-cheese-bread/) - 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 too. I've posted my Adjaran version, but I've never posted an Imeretian khachapuri, the simplest kind, which consists of a round bread stuffed
- [The Great Russian North, Part 5: Lake Lacha](https://foodperestroika.com/2020/04/28/the-great-russian-north-part-5-lake-lacha/) - Lake Lacha, in the Kargopol district, is a great destination for snowmobiling and fishing. Discover the true wilderness of the Russian Far North!
- [Crème de Cassis and Black Currant Liqueur](https://foodperestroika.com/2011/09/02/creme-de-cassis-and-black-currant-liqueur/) - Black currants are very popular throughout Europe, and Russia is the world's largest producer of currants and gooseberries. While the leaves are used to pickle vegetables, the acidic but highly flavorful berries are made into preserves, jellies, juices, wines or liqueurs. In the U.S., cultivation was banned in the early 1900's as it became a
- [Potato Kalitka, the Pie from the Russian Far North](https://foodperestroika.com/2020/05/06/potato-kalitka-the-pie-from-the-russian-far-north/) - A kalitka is a small open-faced pasty or pie filled with potato purée or groats. In the Far North, it's often round, made with wheat flour and potato purée.
- [Potato Kalitka, the Pie from the Russian Far North](https://foodperestroika.com/2020/05/06/potato-kalitka-the-pie-from-the-russian-far-north/) - A kalitka is a small open-faced pasty or pie filled with potato purée or groats. In the Far North, it's often round, made with wheat flour and potato purée.
- [Potato Kalitka, the Pie from the Russian Far North](https://foodperestroika.com/2020/05/06/potato-kalitka-the-pie-from-the-russian-far-north/) - A kalitka is a small open-faced pasty or pie filled with potato purée or groats. In the Far North, it's often round, made with wheat flour and potato purée.
- [The Great Russian North, Part 4: Arkhangelsk, Pomor Cuisine, and Post Office](https://foodperestroika.com/2020/03/17/the-great-russian-north-part-4-arkhangelsk-pomor-cuisine-and-post-office/) - Discover the history of the Pomors and Pomor cuisine, and see how it is reimagined in today's restaurants such as Pochtovaya Kontora in Arkhangelsk.
- [The Great Russian North, Part 4: Arkhangelsk, Pomor Cuisine, and Post Office](https://foodperestroika.com/2020/03/17/the-great-russian-north-part-4-arkhangelsk-pomor-cuisine-and-post-office/) - Discover the history of the Pomors and Pomor cuisine, and see how it is reimagined in today's restaurants such as Pochtovaya Kontora in Arkhangelsk.
- [The Great Russian North, Part 4: Arkhangelsk, Pomor Cuisine, and Post Office](https://foodperestroika.com/2020/03/17/the-great-russian-north-part-4-arkhangelsk-pomor-cuisine-and-post-office/) - Discover the history of the Pomors and Pomor cuisine, and see how it is reimagined in today's restaurants such as Pochtovaya Kontora in Arkhangelsk.
- [The Great Russian North, Part 4: Arkhangelsk, Pomor Cuisine, and Post Office](https://foodperestroika.com/2020/03/17/the-great-russian-north-part-4-arkhangelsk-pomor-cuisine-and-post-office/) - Discover the history of the Pomors and Pomor cuisine, and see how it is reimagined in today's restaurants such as Pochtovaya Kontora in Arkhangelsk.
- [Noms de Pays](https://foodperestroika.com/2020/04/07/noms-de-pays/) - Through galleries capturing particular places at particular times, discover my travel pictures from Central and Eastern Europe, the Caucasus, and Central Asia.
- [Lake Ontario Yellow Perch Ukha, Perch Fritters, and Perch Roe Croutons](https://foodperestroika.com/2014/03/26/lake-ontario-yellow-perch-ukha-perch-fritters-and-perch-roe-croutons/) - When I posted about my recent yellow perch frenzy on Lake Ontario, I forgot to mention one important fact that connects my ice fishing endeavors to the theme of this blog: yellow perch is closely related to the European perch, which is very popular with anglers in Eastern Europe. In kitchens back in Mother Russia, perch is often smoked, fried, baked, or
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [The New York Foie Gras Ban Sandwich](https://foodperestroika.com/2020/02/19/the-new-york-foie-gras-ban-sandwich/) - Last November, New York City banned the sale of foie gras. Read my opinion on the ban and try my foie gras sandwich to show your opposition!
- [Montenegrin Digression on Beef Roast and Cicvara](https://foodperestroika.com/2020/02/04/montenegrin-digression-on-beef-roast-and-cicvara/) - A dish combining a great beef roast with a forgotten Serbian/Montenegrin dish (cicvara) and a vegetarianish stuffed tomato.
- [Sulguni, Georgian Mozzarella](https://foodperestroika.com/2013/12/20/sulguni-georgian-mozzarella/) - Sulguni is a Georgian cheese made by transforming Imeretian cheese. It's is a stretched-curd cheese like mozzarella, but with a firmer texture.
- [Sulguni, Georgian Mozzarella](https://foodperestroika.com/2013/12/20/sulguni-georgian-mozzarella/) - Sulguni is a Georgian cheese made by transforming Imeretian cheese. It's is a stretched-curd cheese like mozzarella, but with a firmer texture.
- [Happy Holidays 2019](https://foodperestroika.com/2019/12/24/happy-holidays-2019/) - A selection of my favorite recipes from this year’s posts, followed by my most popular recipes in 2019. The difference will surprise you!
- [Happy Holidays 2019](https://foodperestroika.com/2019/12/24/happy-holidays-2019/) - A selection of my favorite recipes from this year’s posts, followed by my most popular recipes in 2019. The difference will surprise you!
- [Happy Holidays 2019](https://foodperestroika.com/2019/12/24/happy-holidays-2019/) - A selection of my favorite recipes from this year’s posts, followed by my most popular recipes in 2019. The difference will surprise you!
- [Czech Smoked Duck Magret and Red Cabbage Cappuccino with Truffle Foam](https://foodperestroika.com/2019/12/20/czech-smoked-duck-magret-and-red-cabbage-cappuccino-with-truffle-foam/) - Red cabbage juice might sound nasty, but you'd be surprised: not only does it have a vibrant purple color, it also becomes very sweet when you reduce it.
- [Czech Roast Duck, Knedlík, and Quince Stew](https://foodperestroika.com/2019/12/14/czech-roast-duck-knedlik-and-quince-stew/) - Roast duck (pečená kachna) is a classic holiday dish in Czech Republic, always served with red cabbage and potato dumpling. Time to change the tradition!
- [Czech Roast Duck, Knedlík, and Quince Stew](https://foodperestroika.com/2019/12/14/czech-roast-duck-knedlik-and-quince-stew/) - Roast duck (pečená kachna) is a classic holiday dish in Czech Republic, always served with red cabbage and potato dumpling. Time to change the tradition!
- [Rigó Jancsi or Princess Clara: the Definitive Recipe](https://foodperestroika.com/2019/11/29/rigo-jancsi-or-princess-clara-the-definitive-recipe/) - A Hungarian classic revisited. Carrot cake, airy chocolate mousse, rum-flavored whipped cream, cocoa powder... This isn't your typical Rigó Jancsi!
- [Rigó Jancsi: the Princess, the Fiddler, and the Cake](https://foodperestroika.com/2019/11/22/rigo-jancsi-the-princess-the-fiddler-and-the-cake/) - A Hungarian dessert, Rigó Jancsi consists of chocolate mousse between two layers of chocolate cake, topped with chocolate glaze. Discover its colorful history.
- [Rigó Jancsi: the Princess, the Fiddler, and the Cake](https://foodperestroika.com/2019/11/22/rigo-jancsi-the-princess-the-fiddler-and-the-cake/) - A Hungarian dessert, Rigó Jancsi consists of chocolate mousse between two layers of chocolate cake, topped with chocolate glaze. Discover its colorful history.
- [The Black Mountain, Part 4: Plantaže, the Secret Cellar](https://foodperestroika.com/2019/11/03/the-black-mountain-part-4-plantaze-the-secret-cellar/) - Plantaže's newest cellar, Šipčanik is a former military base hidden in a cave. Discover his history and hear about some of the winery's most important wines.
- [Duck Breast Kebab, Pomegranate Narsharab and Corn Plov](https://foodperestroika.com/2012/12/06/duck-breast-kebab-pomegranate-narsharab-and-corn-plov/) - When it comes to making kebabs, duck probably isn't the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender meat and an ample layer of fatty skin. In fact, by assembling two breast halves together, the meat is completely wrapped in fat,
- [Duck Breast Kebab, Pomegranate Narsharab and Corn Plov](https://foodperestroika.com/2012/12/06/duck-breast-kebab-pomegranate-narsharab-and-corn-plov/) - When it comes to making kebabs, duck probably isn't the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender meat and an ample layer of fatty skin. In fact, by assembling two breast halves together, the meat is completely wrapped in fat,
- [Duck Breast Kebab, Pomegranate Narsharab and Corn Plov](https://foodperestroika.com/2012/12/06/duck-breast-kebab-pomegranate-narsharab-and-corn-plov/) - When it comes to making kebabs, duck probably isn't the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender meat and an ample layer of fatty skin. In fact, by assembling two breast halves together, the meat is completely wrapped in fat,
- [Tarkhun, Tarragon Soda](https://foodperestroika.com/2011/05/30/tarkhun-tarragon-soda/) - Tarragon soda was invented by Mitrofan Lagidze in Tbilisi in 1887, and I already talked about Lagidze's beverages here, in another post. But it wasn't until 1981 that Soviet Union started mass production and gave Tarkhun (whose name is derived from the word for tarragon in Georgian and other languages from around the Caucasus) its distinctive
- [Montenegrin Cheese Mousse, Peach Sauce and Walnuts](https://foodperestroika.com/2019/10/14/montenegrin-cheese-mousse-peach-sauce-and-walnuts/) - We ended our tour of Plantaže at their restaurant Jezero on Lake Skadar. The first dish, a cheese mousse with peach sauce, inspired me to create this recipe.
- [Montenegrin Cheese Mousse, Peach Sauce and Walnuts](https://foodperestroika.com/2019/10/14/montenegrin-cheese-mousse-peach-sauce-and-walnuts/) - We ended our tour of Plantaže at their restaurant Jezero on Lake Skadar. The first dish, a cheese mousse with peach sauce, inspired me to create this recipe.
- [The Black Mountain, Part 3: Plantaže, the New Cellar](https://foodperestroika.com/2019/10/03/the-black-mountain-part-3-plantaze-the-new-cellar/) - Plantaže's new cellar produces most of the company's wine. Learn about winemaking, watch a bottling line in action, and drive through Europe's largest vineyard.
- [The Black Mountain, Part 3: Plantaže, the New Cellar](https://foodperestroika.com/2019/10/03/the-black-mountain-part-3-plantaze-the-new-cellar/) - Plantaže's new cellar produces most of the company's wine. Learn about winemaking, watch a bottling line in action, and drive through Europe's largest vineyard.
- [The Black Mountain, Part 3: Plantaže, the New Cellar](https://foodperestroika.com/2019/10/03/the-black-mountain-part-3-plantaze-the-new-cellar/) - Plantaže's new cellar produces most of the company's wine. Learn about winemaking, watch a bottling line in action, and drive through Europe's largest vineyard.
- [The Black Mountain, Part 3: Plantaže, the New Cellar](https://foodperestroika.com/2019/10/03/the-black-mountain-part-3-plantaze-the-new-cellar/) - Plantaže's new cellar produces most of the company's wine. Learn about winemaking, watch a bottling line in action, and drive through Europe's largest vineyard.
- [The Black Mountain, Part 2: Plantaže, the Old Cellar](https://foodperestroika.com/2019/09/23/the-black-mountain-part-2-plantaze-the-old-cellar/) - 13. Jul Plantaže, owner of Europe's largest vineyard, produces almost 80% of Montenegro's wine. Today we're touring their old cellar, where it all began.
- [Montenegrin Stuffed Pork Loin](https://foodperestroika.com/2019/09/07/montenegrin-stuffed-pork-loin/) - Made with cheese, cured pork, and a white meat escalope, the stuffed pork loin (punjena vješalica) can be found everywhere in Serbia and Montenegro.
- [Montenegrin Stuffed Pork Loin](https://foodperestroika.com/2019/09/07/montenegrin-stuffed-pork-loin/) - Made with cheese, cured pork, and a white meat escalope, the stuffed pork loin (punjena vješalica) can be found everywhere in Serbia and Montenegro.
- [The Black Mountain, Part 1: The Hero, the Ham, and the Cheese](https://foodperestroika.com/2019/08/19/the-black-mountain-part-1-the-hero-the-ham-and-the-cheese/) - My first Montenegro post! Mount Lovćen, Petar II Petrović-Njegoš and his mausoleum. The village of Njeguši and its specialties: Njeguški pršut and Njeguški sir.
- [The Black Mountain, Part 1: The Hero, the Ham, and the Cheese](https://foodperestroika.com/2019/08/19/the-black-mountain-part-1-the-hero-the-ham-and-the-cheese/) - My first Montenegro post! Mount Lovćen, Petar II Petrović-Njegoš and his mausoleum. The village of Njeguši and its specialties: Njeguški pršut and Njeguški sir.
- [Summer Recipes, 2019 Edition](https://foodperestroika.com/2019/07/03/summer-recipes-2019-edition/) - A selection of my best recipes from the past 12 months to try this summer.
- [Summer Recipes, 2018 Edition](https://foodperestroika.com/2018/07/08/summer-recipes-2018-edition/) - While I'm off to Montenegro in search of amazing blogable stories, review some of the summer-friendly recipes that I've posted in the past twelve months...
- [Russian Gastrocafé Goose Burger](https://foodperestroika.com/2019/06/24/russian-gastrocafe-goose-burger/) - Morel sauce, goose patty, onion rings, and goose liver mousse in a homemade bun. Served with the perfect fries and prune ketchup. Not your fast food burger!
- [Russian Gastrocafé Goose Burger](https://foodperestroika.com/2019/06/24/russian-gastrocafe-goose-burger/) - Morel sauce, goose patty, onion rings, and goose liver mousse in a homemade bun. Served with the perfect fries and prune ketchup. Not your fast food burger!
- [Russian Gastrocafé Goose Burger](https://foodperestroika.com/2019/06/24/russian-gastrocafe-goose-burger/) - Morel sauce, goose patty, onion rings, and goose liver mousse in a homemade bun. Served with the perfect fries and prune ketchup. Not your fast food burger!
- [Stroganoff Pie](https://foodperestroika.com/2019/04/21/stroganoff-pie/) - Pies and revisited Russian cuisine are both trending in Moscow, hence this beef Stroganoff under a pie crust. Add black truffle, and the result is irresistible!
- [Moscow Rules, Part 12: The Gastrocafé](https://foodperestroika.com/2019/04/11/moscow-rules-part-12-the-gastrocafe/) - Gastrocafés combine the cozy atmosphere of a café and a creative interpretation of traditional Russian dishes and flavors. Pirogi Vino i Gus and Russian Pub.
- [Moscow Rules, Part 12: The Gastrocafé](https://foodperestroika.com/2019/04/11/moscow-rules-part-12-the-gastrocafe/) - Gastrocafés combine the cozy atmosphere of a café and a creative interpretation of traditional Russian dishes and flavors. Pirogi Vino i Gus and Russian Pub.
- [Moscow Rules, Part 12: The Gastrocafé](https://foodperestroika.com/2019/04/11/moscow-rules-part-12-the-gastrocafe/) - Gastrocafés combine the cozy atmosphere of a café and a creative interpretation of traditional Russian dishes and flavors. Pirogi Vino i Gus and Russian Pub.
- [Moscow Rules, Part 12: The Gastrocafé](https://foodperestroika.com/2019/04/11/moscow-rules-part-12-the-gastrocafe/) - Gastrocafés combine the cozy atmosphere of a café and a creative interpretation of traditional Russian dishes and flavors. Pirogi Vino i Gus and Russian Pub.
- [Imeretian Cheese, the Gateway Cheese from Georgia](https://foodperestroika.com/2013/12/05/imeretian-cheese-the-gateway-cheese-from-georgia/) - A recipe for Imeretian cheese, a fresh cow's milk cheese from the Imereti region found everywhere in Georgia, whether it's homemade or bought at the market.
- [Imeretian Cheese, the Gateway Cheese from Georgia](https://foodperestroika.com/2013/12/05/imeretian-cheese-the-gateway-cheese-from-georgia/) - A recipe for Imeretian cheese, a fresh cow's milk cheese from the Imereti region found everywhere in Georgia, whether it's homemade or bought at the market.
- [Imeretian Cheese, the Gateway Cheese from Georgia](https://foodperestroika.com/2013/12/05/imeretian-cheese-the-gateway-cheese-from-georgia/) - A recipe for Imeretian cheese, a fresh cow's milk cheese from the Imereti region found everywhere in Georgia, whether it's homemade or bought at the market.
- [Moscow Rules, Part 11: Soviet Nostalgia](https://foodperestroika.com/2019/03/14/moscow-rules-part-11-soviet-nostalgia/) - When it comes to Soviet food, there's not much to be nostalgic about. Moscow restaurant chain Varenichnaya №1 disagrees and takes you back to a Soviet home.
- [Moscow Rules, Part 11: Soviet Nostalgia](https://foodperestroika.com/2019/03/14/moscow-rules-part-11-soviet-nostalgia/) - When it comes to Soviet food, there's not much to be nostalgic about. Moscow restaurant chain Varenichnaya №1 disagrees and takes you back to a Soviet home.
- [Moscow Rules, Part 11: Soviet Nostalgia](https://foodperestroika.com/2019/03/14/moscow-rules-part-11-soviet-nostalgia/) - When it comes to Soviet food, there's not much to be nostalgic about. Moscow restaurant chain Varenichnaya №1 disagrees and takes you back to a Soviet home.
- [Russian Bulava Steak, Kasha and Aligot](https://foodperestroika.com/2018/10/06/russian-bulava-steak-kasha-and-aligot/) - My take on the bulava steak (aka tomahawk), with three very Russian ingredients for sides: buckwheat (kasha), potato (aligot), and onion (grilled scallions).
- [Winter Break 2019](https://foodperestroika.com/2019/02/15/winter-break-2019/) - I'm on my way to the Great North, but check out my Instagram account for shots of very frozen lakes, real Arctic cuisine, and historic vodka distilleries!
- [Moscow Rules, Part 10: Eating at the Danilovsky Market](https://foodperestroika.com/2019/02/08/moscow-rules-part-10-eating-at-the-danilovsky-market/) - A look at the eateries at Moscow's Danilovsky Market: pelmeni, savory pies, Armenian food, Uzbek plov, Dagestan specialties, and all kinds of Russian meats.
- [Moscow Rules, Part 9: The New Danilovsky Market](https://foodperestroika.com/2019/01/26/moscow-rules-part-9-the-new-danilovsky-market/) - History of the Danilovsky Market (the oldest in Moscow), discussion on the new role of food markets in the Russian capital, and review of the available products.
- [Moscow Rules, Part 9: The New Danilovsky Market](https://foodperestroika.com/2019/01/26/moscow-rules-part-9-the-new-danilovsky-market/) - History of the Danilovsky Market (the oldest in Moscow), discussion on the new role of food markets in the Russian capital, and review of the available products.
- [Moscow Rules, Part 9: The New Danilovsky Market](https://foodperestroika.com/2019/01/26/moscow-rules-part-9-the-new-danilovsky-market/) - History of the Danilovsky Market (the oldest in Moscow), discussion on the new role of food markets in the Russian capital, and review of the available products.
- [Moscow Rules, Part 9: The New Danilovsky Market](https://foodperestroika.com/2019/01/26/moscow-rules-part-9-the-new-danilovsky-market/) - History of the Danilovsky Market (the oldest in Moscow), discussion on the new role of food markets in the Russian capital, and review of the available products.
- [Moscow Rules, Part 9: The New Danilovsky Market](https://foodperestroika.com/2019/01/26/moscow-rules-part-9-the-new-danilovsky-market/) - History of the Danilovsky Market (the oldest in Moscow), discussion on the new role of food markets in the Russian capital, and review of the available products.
- [Moscow Rules, Part 9: The New Danilovsky Market](https://foodperestroika.com/2019/01/26/moscow-rules-part-9-the-new-danilovsky-market/) - History of the Danilovsky Market (the oldest in Moscow), discussion on the new role of food markets in the Russian capital, and review of the available products.
- [Moscow Rules, Part 9: The New Danilovsky Market](https://foodperestroika.com/2019/01/26/moscow-rules-part-9-the-new-danilovsky-market/) - History of the Danilovsky Market (the oldest in Moscow), discussion on the new role of food markets in the Russian capital, and review of the available products.
- [Siberian Bird Cherry Cake and Lingonberry-Dill Sundae](https://foodperestroika.com/2019/01/09/siberian-bird-cherry-cake-and-lingonberry-dill-sundae/) - Discover bird cherry and its complex flavor: rich, nutty, fruity, almost chocolaty. Make a bird cherry brownie / cake, and try my pretentious Siberian sundae!
- [Siberian Bird Cherry Cake and Lingonberry-Dill Sundae](https://foodperestroika.com/2019/01/09/siberian-bird-cherry-cake-and-lingonberry-dill-sundae/) - Discover bird cherry and its complex flavor: rich, nutty, fruity, almost chocolaty. Make a bird cherry brownie / cake, and try my pretentious Siberian sundae!
- [Siberian Bird Cherry Cake and Lingonberry-Dill Sundae](https://foodperestroika.com/2019/01/09/siberian-bird-cherry-cake-and-lingonberry-dill-sundae/) - Discover bird cherry and its complex flavor: rich, nutty, fruity, almost chocolaty. Make a bird cherry brownie / cake, and try my pretentious Siberian sundae!
- [Siberian Bird Cherry Cake and Lingonberry-Dill Sundae](https://foodperestroika.com/2019/01/09/siberian-bird-cherry-cake-and-lingonberry-dill-sundae/) - Discover bird cherry and its complex flavor: rich, nutty, fruity, almost chocolaty. Make a bird cherry brownie / cake, and try my pretentious Siberian sundae!
- [Happy Holidays 2018!](https://foodperestroika.com/2018/12/24/happy-holidays-2018/) - Just in time for the holidays, a selection of my favorite recipes from this year’s posts, and a list of my most popular recipes in 2018.
- [Happy Holidays 2018!](https://foodperestroika.com/2018/12/24/happy-holidays-2018/) - Just in time for the holidays, a selection of my favorite recipes from this year’s posts, and a list of my most popular recipes in 2018.
- [Happy Holidays 2018!](https://foodperestroika.com/2018/12/24/happy-holidays-2018/) - Just in time for the holidays, a selection of my favorite recipes from this year’s posts, and a list of my most popular recipes in 2018.
- [Happy Holidays 2018!](https://foodperestroika.com/2018/12/24/happy-holidays-2018/) - Just in time for the holidays, a selection of my favorite recipes from this year’s posts, and a list of my most popular recipes in 2018.
- [Wild Boar Cutlets, Celery Root Purée, Kasha, and Lingonberry Sauce](https://foodperestroika.com/2018/12/23/wild-boar-cutlets-celery-root-puree-kasha-and-lingonberry-sauce/) - Wild game, mushrooms and berries are essential ingredients of Siberian cuisine, and cutlets make use of the ground meat you end up with when killing wild animals.
- [Moscow Rules, Part 8: Chemodan](https://foodperestroika.com/2018/12/15/moscow-rules-part-8-chemodan/) - Chemodan offers an amazingly broad assortment of Siberian delicacies. Discover polar partridge pâté, reindeer tongue, bear cutlet, yak steak and cloudberry mors.
- [Vepřo-Knedlo-Zelo, a Czech Classic with a Twist](https://foodperestroika.com/2013/11/05/vepro-knedlo-zelo-a-czech-classic-with-a-twist/) - Vepřo-knedlo-zelo — literally "pork-dumpling-cabbage" — is Czech Republic's national dish, but you've probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind (the ř, affectionately called a raised alveolar non-sonorant trill in linguistics circles, is apparently shared only with the Kobon language of Papua New Guinea). Or it could
- [Vepřo-Knedlo-Zelo, a Czech Classic with a Twist](https://foodperestroika.com/2013/11/05/vepro-knedlo-zelo-a-czech-classic-with-a-twist/) - Vepřo-knedlo-zelo — literally "pork-dumpling-cabbage" — is Czech Republic's national dish, but you've probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind (the ř, affectionately called a raised alveolar non-sonorant trill in linguistics circles, is apparently shared only with the Kobon language of Papua New Guinea). Or it could
- [Russian Space Food](https://foodperestroika.com/2018/11/18/russian-space-food/) - A short history of space food, a tasting of the Space Food Laboratory's products, and a two-course space meal.
- [Russian Space Food](https://foodperestroika.com/2018/11/18/russian-space-food/) - A short history of space food, a tasting of the Space Food Laboratory's products, and a two-course space meal.
- [Crab Pozharsky, Mustard Sauce, Aligot and Asparagus](https://foodperestroika.com/2018/11/08/crab-pozharsky-mustard-sauce-aligot-and-asparagus/) - A recipe inspired by the crab Pozharsky cutlet at Wine & Crab in Moscow, close to a crab cake. Discover how to use scallops as a delicious seafood protein glue.
- [Crab Pozharsky, Mustard Sauce, Aligot and Asparagus](https://foodperestroika.com/2018/11/08/crab-pozharsky-mustard-sauce-aligot-and-asparagus/) - A recipe inspired by the crab Pozharsky cutlet at Wine & Crab in Moscow, close to a crab cake. Discover how to use scallops as a delicious seafood protein glue.
- [Crab Pozharsky, Mustard Sauce, Aligot and Asparagus](https://foodperestroika.com/2018/11/08/crab-pozharsky-mustard-sauce-aligot-and-asparagus/) - A recipe inspired by the crab Pozharsky cutlet at Wine & Crab in Moscow, close to a crab cake. Discover how to use scallops as a delicious seafood protein glue.
- [Moscow Rules, Part 6: Wine & Crab](https://foodperestroika.com/2018/10/30/moscow-rules-part-6-wine-crab/) - Wine & Crab in Moscow, the brain child of rising stars Sergey and Ivan Berezutskiy, serves two things: wine (700+ labels) and crab (8 kinds, 20 dishes).
- [Moscow Rules, Part 6: Wine & Crab](https://foodperestroika.com/2018/10/30/moscow-rules-part-6-wine-crab/) - Wine & Crab in Moscow, the brain child of rising stars Sergey and Ivan Berezutskiy, serves two things: wine (700+ labels) and crab (8 kinds, 20 dishes).
- [Serbian Pork Neck Steak, Bayildi and Morava Salad](https://foodperestroika.com/2018/10/21/serbian-pork-neck-steak-bayildi-and-morava-salad/) - The continuation of my former Yugoslavia grill project. I turn flavorful but tough pork neck into a tender steak, and serve it with interesting Serbian sides.
- [Moscow Rules, Part 5: Voronezh](https://foodperestroika.com/2018/09/27/moscow-rules-part-5-voronezh/) - Voronezh is a high-end steakhouse that serves 18 different steak cuts and a large selection of "cuisine from the Russian Regions". Discover the Bulava steak!
- [Moscow Rules, Part 4: LavkaLavka](https://foodperestroika.com/2018/09/09/moscow-rules-part-4-lavkalavka/) - The LavkaLavka crew promotes farm-to-table Russian cuisine and tries to create a modern Arctic cuisine. Nordic seafood, game meats, root vegetables and berries.
- [Moscow Rules, Part 4: LavkaLavka](https://foodperestroika.com/2018/09/09/moscow-rules-part-4-lavkalavka/) - The LavkaLavka crew promotes farm-to-table Russian cuisine and tries to create a modern Arctic cuisine. Nordic seafood, game meats, root vegetables and berries.
- [Tatar Kazan-Kyzgan and Kunterma](https://foodperestroika.com/2018/08/27/tatar-kazan-kyzgan-and-kunterma/) - Discover two obscure but delicious Tatar dishes: kazan-kyzgan, a lamb stew with spices, onions, potatoes, peppers and tomatoes, and kunterma, a chickpea flour bread.
- [Tatar Kazan-Kyzgan and Kunterma](https://foodperestroika.com/2018/08/27/tatar-kazan-kyzgan-and-kunterma/) - Discover two obscure but delicious Tatar dishes: kazan-kyzgan, a lamb stew with spices, onions, potatoes, peppers and tomatoes, and kunterma, a chickpea flour bread.
- [Tatar Kazan-Kyzgan and Kunterma](https://foodperestroika.com/2018/08/27/tatar-kazan-kyzgan-and-kunterma/) - Discover two obscure but delicious Tatar dishes: kazan-kyzgan, a lamb stew with spices, onions, potatoes, peppers and tomatoes, and kunterma, a chickpea flour bread.
- [Tatar Kazan-Kyzgan and Kunterma](https://foodperestroika.com/2018/08/27/tatar-kazan-kyzgan-and-kunterma/) - Discover two obscure but delicious Tatar dishes: kazan-kyzgan, a lamb stew with spices, onions, potatoes, peppers and tomatoes, and kunterma, a chickpea flour bread.
- [Tatar Kazan-Kyzgan and Kunterma](https://foodperestroika.com/2018/08/27/tatar-kazan-kyzgan-and-kunterma/) - Discover two obscure but delicious Tatar dishes: kazan-kyzgan, a lamb stew with spices, onions, potatoes, peppers and tomatoes, and kunterma, a chickpea flour bread.
- [Tatar Kazan-Kyzgan and Kunterma](https://foodperestroika.com/2018/08/27/tatar-kazan-kyzgan-and-kunterma/) - Discover two obscure but delicious Tatar dishes: kazan-kyzgan, a lamb stew with spices, onions, potatoes, peppers and tomatoes, and kunterma, a chickpea flour bread.
- [Moscow Rules, Part 3: Kazan Chay Bar](https://foodperestroika.com/2018/08/19/moscow-rules-part-3-kazan-chay-bar/) - Kazan Chay Bar isn't just any Tatar restaurant, it's a historical landmark in Moscow's former Tatar settlement. Echpochmak, kystybyy, kazan-kyzgan, and more.
- [Moscow Rules, Part 3: Kazan Chay Bar](https://foodperestroika.com/2018/08/19/moscow-rules-part-3-kazan-chay-bar/) - Kazan Chay Bar isn't just any Tatar restaurant, it's a historical landmark in Moscow's former Tatar settlement. Echpochmak, kystybyy, kazan-kyzgan, and more.
- [New Russian Elk, Sunchoke, and Truffle](https://foodperestroika.com/2018/08/10/new-russian-elk-sunchoke-and-truffle/) - Another recipe inspired by Moscow's White Rabbit, this elk, sunchoke, and truffle is a classic game, root vegetable, mushroom pairing, but it works beautifully.
- [Moscow Rules, Part 2: White Rabbit](https://foodperestroika.com/2018/07/25/moscow-rules-part-2-white-rabbit/) - White Rabbit is a UFO in Moscow's dining landscape: a high-end Russian restaurant that serves rare local ingredients, adapts old recipes, and tries bold pairings.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Food Perestroika's Signature Plov](https://foodperestroika.com/2018/06/04/food-perestroikas-signature-plov/) - The perfect plov, based on my Uzbek Adventures, blending several regional recipes: Dev-Zira rice, lamb shank and riblets, quail eggs, kazy, barberries, achik chuchuk, and more.
- [Kremlin Menu Watch, Part 3](https://foodperestroika.com/2013/08/16/kremlin-menu-watch-part-3/) - You may not be a man like Putin, but you can try to eat like him. Here are some excerpts from the news on his presidential feasts in the Kremlin and in other parts of the Empire. What does Vladimir Putin eat? - Vladimir Putin on a fishing trip in Krasnoyarsk Territory - Photograph courtesy of Russia's
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Caucasus Adventures Redux](https://foodperestroika.com/2013/09/20/caucasus-adventures-redux/) - I've recently posted the last installment of my Azerbaijan Adventures, so it's time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years. Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia,
- [Varškės Spurgos, Lithuanian Farmer Cheese Fritters](https://foodperestroika.com/2018/05/16/varskes-spurgos-lithuanian-farmer-cheese-fritters/) - Varškės spurgos are Lithuanian farmer cheese fritters. Fill them with vanilla-poppy seed or crème de cassis pastry cream, and you get something irresistible!
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 6: Samarkand's Siyob Bazaar](https://foodperestroika.com/2018/05/07/uzbek-adventures-part-6-samarkands-siyob-bazaar/) - Visiting Samarkand's Siyob Bazaar. Chickpeas, rice, pumpkins, peppers, fried fish, cow's feet, and more. Discover nabot, crystallized reduced grape juice.
- [Uzbek Adventures, Part 5: Eating in Samarkand](https://foodperestroika.com/2018/04/18/uzbek-adventures-part-5-eating-in-samarkand/) - Find out where to eat in Samarkand, whether you just visited the Registan or are walking in the newer Russian part of town. Restaurants Registan and Karimbek.
- [Uzbek Adventures, Part 5: Eating in Samarkand](https://foodperestroika.com/2018/04/18/uzbek-adventures-part-5-eating-in-samarkand/) - Find out where to eat in Samarkand, whether you just visited the Registan or are walking in the newer Russian part of town. Restaurants Registan and Karimbek.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [Cumanian Lamb Wellington, Galuska and Lecsó](https://foodperestroika.com/2018/04/29/cumanian-lamb-wellington-galuska-and-lecso/) - Cumanian cuisine reinvented: a modern Easter recipe with lamb, cabbage, and paprika. Find out about the Turkic horse-riding warriors known as the Cumans.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [An Evening of Georgian Natural Wines](https://foodperestroika.com/2018/03/29/an-evening-of-georgian-natural-wines/) - Discover Georgia's unique winemaking traditions, wherein natural wines are made in large clay amphorae called qvevri. A documentary, a book, and 4 wines to try.
- [Uzbek Adventures, Part 4: Bukhara](https://foodperestroika.com/2018/03/19/uzbek-adventures-part-4-bukhara/) - After crossing the Kyzylkum Desert, we reach Bukhara, which is better known for its architecture than its cuisine. But there will be plov and pretty ceramic plates.
- [Uzbek Adventures, Part 4: Bukhara](https://foodperestroika.com/2018/03/19/uzbek-adventures-part-4-bukhara/) - After crossing the Kyzylkum Desert, we reach Bukhara, which is better known for its architecture than its cuisine. But there will be plov and pretty ceramic plates.
- [Uzbek Adventures, Part 4: Bukhara](https://foodperestroika.com/2018/03/19/uzbek-adventures-part-4-bukhara/) - After crossing the Kyzylkum Desert, we reach Bukhara, which is better known for its architecture than its cuisine. But there will be plov and pretty ceramic plates.
- [Uzbek Adventures, Part 4: Bukhara](https://foodperestroika.com/2018/03/19/uzbek-adventures-part-4-bukhara/) - After crossing the Kyzylkum Desert, we reach Bukhara, which is better known for its architecture than its cuisine. But there will be plov and pretty ceramic plates.
- [Uzbek Adventures, Part 4: Bukhara](https://foodperestroika.com/2018/03/19/uzbek-adventures-part-4-bukhara/) - After crossing the Kyzylkum Desert, we reach Bukhara, which is better known for its architecture than its cuisine. But there will be plov and pretty ceramic plates.
- [Uzbek Adventures, Part 4: Bukhara](https://foodperestroika.com/2018/03/19/uzbek-adventures-part-4-bukhara/) - After crossing the Kyzylkum Desert, we reach Bukhara, which is better known for its architecture than its cuisine. But there will be plov and pretty ceramic plates.
- [Vánočka, Czech Christmas Bread](https://foodperestroika.com/2018/03/11/vanocka-czech-christmas-bread/) - Vánočka is a rich plaited bread with dried fruits, served for Christmas. My recipe has the approval of Our Lord Jesus Christ, and comes with butter ice cream.
- [Vánočka, Czech Christmas Bread](https://foodperestroika.com/2018/03/11/vanocka-czech-christmas-bread/) - Vánočka is a rich plaited bread with dried fruits, served for Christmas. My recipe has the approval of Our Lord Jesus Christ, and comes with butter ice cream.
- [Vánočka, Czech Christmas Bread](https://foodperestroika.com/2018/03/11/vanocka-czech-christmas-bread/) - Vánočka is a rich plaited bread with dried fruits, served for Christmas. My recipe has the approval of Our Lord Jesus Christ, and comes with butter ice cream.
- [Vánočka, Czech Christmas Bread](https://foodperestroika.com/2018/03/11/vanocka-czech-christmas-bread/) - Vánočka is a rich plaited bread with dried fruits, served for Christmas. My recipe has the approval of Our Lord Jesus Christ, and comes with butter ice cream.
- [Vánočka, Czech Christmas Bread](https://foodperestroika.com/2018/03/11/vanocka-czech-christmas-bread/) - Vánočka is a rich plaited bread with dried fruits, served for Christmas. My recipe has the approval of Our Lord Jesus Christ, and comes with butter ice cream.
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Restaurant Report: Bahor in Florida](https://foodperestroika.com/2018/01/30/restaurant-report-bahor-in-florida/) - A restaurant that served Russian, Georgian, and Uzbek dishes in North Miami Beach just closed its doors. Khachapuri, kebabs, plov... Check out what you missed!
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.
- [Uzbek Adventures, Part 1: Survival Guide](https://foodperestroika.com/2018/01/21/uzbek-adventures-part-1-survival-guide/) - Everything you should know about Uzbekistan if you plan to go there: visas, getting there, getting around, money. And why the Uzbek is no Tajik.

## Pages

- [Bon App & Tito](https://foodperestroika.com/bon-app-tito/) - Les baklavas et les ćevapčići, bien sûr, vous connaissez ; mais avez-vous déjà goûté à la pogača de l’île de Vis ? aux štruklji slovènes ? au suxhuk albanais ? aux merveilleux plats de poissons de Dalmatie, à la viande grillée qui est une véritable passion en Serbie, aux desserts les plus orientaux de l’Europe
- [L'Archipel du Goulache](https://foodperestroika.com/larchipel-du-goulache/) - À la fois livre de recettes et livre de voyage, L’Archipel du Goulache vous embarque à travers l’ex-URSS. Des neiges de l’Arctique aux confins de l’Asie centrale, en passant par les républiques d’Abkhazie ou de Transnistrie, Florian Pinel puise ses idées gourmandes dans les décombres fumants des utopies socialistes. Goulache transcarpatien, grouse à la moscovite,
- [L'Archipel du Goulache](https://foodperestroika.com/larchipel-du-goulache/) - À la fois livre de recettes et livre de voyage, L’Archipel du Goulache vous embarque à travers l’ex-URSS. Des neiges de l’Arctique aux confins de l’Asie centrale, en passant par les républiques d’Abkhazie ou de Transnistrie, Florian Pinel puise ses idées gourmandes dans les décombres fumants des utopies socialistes. Goulache transcarpatien, grouse à la moscovite,
- [Small Game](https://foodperestroika.com/small-game/) - Hare:Latvian Hare Trio Turkey:Moldovan Turkey GratinWild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant JellyWild Turkey, Raisin and Butternut Squash PlovSyracuse Wild Turkey and Brook Trout Tartare2014’s Spring Turkey, and Wild Turkey Emulsion Sausages Upland birds:Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and ZucchiniPartridge Breast and Dumplings in Tokaji SauceWild Pheasant RillettesPheasant à
- [Small Game](https://foodperestroika.com/small-game/) - Hare:Latvian Hare Trio Turkey:Moldovan Turkey GratinWild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant JellyWild Turkey, Raisin and Butternut Squash PlovSyracuse Wild Turkey and Brook Trout Tartare2014’s Spring Turkey, and Wild Turkey Emulsion Sausages Upland birds:Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and ZucchiniPartridge Breast and Dumplings in Tokaji SauceWild Pheasant RillettesPheasant à
- [About](https://foodperestroika.com/about/) - My name is Florian Pinel. For those of you who might wonder, although I'm originally from France, I am not the professional skier. I work as a computer science researcher during the week, and cook during my spare time. I moved to New York City in the late-90's, and I now live here with my family. I
- [About](https://foodperestroika.com/about/) - My name is Florian Pinel. For those of you who might wonder, although I'm originally from France, I am not the professional skier. I work as a computer science researcher during the week, and cook during my spare time. I moved to New York City in the late-90's, and I now live here with my family. I
- [Privacy Policy](https://foodperestroika.com/privacy-policy/) - Who we are Our website address is: https://foodperestroika.com. What personal data we collect and why we collect it Comments When visitors leave comments on the site we collect the data shown in the comments form, and also the visitor’s IP address and browser user agent string to help spam detection. An anonymized string created from
- [Trout, Char, and Salmon](https://foodperestroika.com/trout-char-and-salmon-recipes/) - As I keep going fishing for trout, char, and salmon, I am starting to accumulate a nice collection of recipes. You can find them all on this page.
- [Trout, Char, and Salmon](https://foodperestroika.com/trout-char-and-salmon-recipes/) - As I keep going fishing for trout, char, and salmon, I am starting to accumulate a nice collection of recipes. You can find them all on this page.
- [Trout, Char, and Salmon](https://foodperestroika.com/trout-char-and-salmon-recipes/) - As I keep going fishing for trout, char, and salmon, I am starting to accumulate a nice collection of recipes. You can find them all on this page.
- [Big Game](https://foodperestroika.com/game-recipes/) - Venison: Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes Venison and Root Vegetable Tourtière Venison and Beet Sausages Venison and Potato Latke Burgers with Vodka-Battered Vegetables Abkhazian Venison Loin with Blackberry Sauce and Cheese Polenta Deer Hunting, and Eastern European Venison Cheese Steak Sandwich Seared Chops and Braised Shanks of Venison in Bautzen Sour
- [Big Game](https://foodperestroika.com/game-recipes/) - Venison: Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes Venison and Root Vegetable Tourtière Venison and Beet Sausages Venison and Potato Latke Burgers with Vodka-Battered Vegetables Abkhazian Venison Loin with Blackberry Sauce and Cheese Polenta Deer Hunting, and Eastern European Venison Cheese Steak Sandwich Seared Chops and Braised Shanks of Venison in Bautzen Sour
- [Fish Roe](https://foodperestroika.com/fish-roe/) - DIY: Cured Lake Trout Roe Cured Perch Roe in Lake Ontario Yellow Perch (Small and Large), Tomatoes, and Very Green Cabbage Caviar (the real deal): Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar King Crab Ravioli, Caviar and Vodka Cream Sturgeon Astrakhan Salmon and trout roe: Keuka Lake Fishing and Lake Trout Tartare Lake
- [Fish Roe](https://foodperestroika.com/fish-roe/) - DIY: Cured Lake Trout Roe Cured Perch Roe in Lake Ontario Yellow Perch (Small and Large), Tomatoes, and Very Green Cabbage Caviar (the real deal): Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar King Crab Ravioli, Caviar and Vodka Cream Sturgeon Astrakhan Salmon and trout roe: Keuka Lake Fishing and Lake Trout Tartare Lake
- [Fish Roe](https://foodperestroika.com/fish-roe/) - DIY: Cured Lake Trout Roe Cured Perch Roe in Lake Ontario Yellow Perch (Small and Large), Tomatoes, and Very Green Cabbage Caviar (the real deal): Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar King Crab Ravioli, Caviar and Vodka Cream Sturgeon Astrakhan Salmon and trout roe: Keuka Lake Fishing and Lake Trout Tartare Lake
- [Buckwheat](https://foodperestroika.com/buckwheat/) - Appetizers: Lake Trout and Crawfish Ballotine Ice Fishing, and Quick Seared Trout with Smoked Trout Rillettes (buckwheat greens) Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry Mains: Crab and Buckwheat Stuffed Veal Chop Pike, Buckwheat, and Green Apple Burger with Celery Root Gratin
- [Buckwheat](https://foodperestroika.com/buckwheat/) - Appetizers: Lake Trout and Crawfish Ballotine Ice Fishing, and Quick Seared Trout with Smoked Trout Rillettes (buckwheat greens) Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry Mains: Crab and Buckwheat Stuffed Veal Chop Pike, Buckwheat, and Green Apple Burger with Celery Root Gratin
- [Birch](https://foodperestroika.com/birch/) - Meat: Wild Turkey Emulsion Sausages Desserts: Apple, Vodka and Birch Syrup Babka with Cranberry Mors Sorbet Siberian Birch Syrup Pie and Kefir Ice Cream Estonian Sea-Buckthorn Sundae Beverages: Russian Birch Cream Liqueur Smoked Bacon and Birch Vodka
- [Birch](https://foodperestroika.com/birch/) - Meat: Wild Turkey Emulsion Sausages Desserts: Apple, Vodka and Birch Syrup Babka with Cranberry Mors Sorbet Siberian Birch Syrup Pie and Kefir Ice Cream Estonian Sea-Buckthorn Sundae Beverages: Russian Birch Cream Liqueur Smoked Bacon and Birch Vodka
- [Favorites](https://foodperestroika.com/favorites/)
- [Favorites](https://foodperestroika.com/favorites/)
- [Favorites](https://foodperestroika.com/favorites/)
- [L'Archipel du Goulache](https://foodperestroika.com/larchipel-du-goulache/) - À la fois livre de recettes et livre de voyage, L’Archipel du Goulache vous embarque à travers l’ex-URSS. Des neiges de l’Arctique aux confins de l’Asie centrale, en passant par les républiques d’Abkhazie ou de Transnistrie, Florian Pinel puise ses idées gourmandes dans les décombres fumants des utopies socialistes. Goulache transcarpatien, grouse à la moscovite,
- [L'Archipel du Goulache](https://foodperestroika.com/larchipel-du-goulache/) - À la fois livre de recettes et livre de voyage, L’Archipel du Goulache vous embarque à travers l’ex-URSS. Des neiges de l’Arctique aux confins de l’Asie centrale, en passant par les républiques d’Abkhazie ou de Transnistrie, Florian Pinel puise ses idées gourmandes dans les décombres fumants des utopies socialistes. Goulache transcarpatien, grouse à la moscovite,
- [Small Game](https://foodperestroika.com/small-game/) - Hare:Latvian Hare Trio Turkey:Moldovan Turkey GratinWild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant JellyWild Turkey, Raisin and Butternut Squash PlovSyracuse Wild Turkey and Brook Trout Tartare2014’s Spring Turkey, and Wild Turkey Emulsion Sausages Upland birds:Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and ZucchiniPartridge Breast and Dumplings in Tokaji SauceWild Pheasant RillettesPheasant à
- [Small Game](https://foodperestroika.com/small-game/) - Hare:Latvian Hare Trio Turkey:Moldovan Turkey GratinWild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant JellyWild Turkey, Raisin and Butternut Squash PlovSyracuse Wild Turkey and Brook Trout Tartare2014’s Spring Turkey, and Wild Turkey Emulsion Sausages Upland birds:Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and ZucchiniPartridge Breast and Dumplings in Tokaji SauceWild Pheasant RillettesPheasant à
- [Small Game](https://foodperestroika.com/small-game/) - Hare:Latvian Hare Trio Turkey:Moldovan Turkey GratinWild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant JellyWild Turkey, Raisin and Butternut Squash PlovSyracuse Wild Turkey and Brook Trout Tartare2014’s Spring Turkey, and Wild Turkey Emulsion Sausages Upland birds:Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and ZucchiniPartridge Breast and Dumplings in Tokaji SauceWild Pheasant RillettesPheasant à
- [Small Game](https://foodperestroika.com/small-game/) - Hare:Latvian Hare Trio Turkey:Moldovan Turkey GratinWild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant JellyWild Turkey, Raisin and Butternut Squash PlovSyracuse Wild Turkey and Brook Trout Tartare2014’s Spring Turkey, and Wild Turkey Emulsion Sausages Upland birds:Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and ZucchiniPartridge Breast and Dumplings in Tokaji SauceWild Pheasant RillettesPheasant à
- [Privacy Policy](https://foodperestroika.com/privacy-policy/) - Who we are Our website address is: https://foodperestroika.com. What personal data we collect and why we collect it Comments When visitors leave comments on the site we collect the data shown in the comments form, and also the visitor’s IP address and browser user agent string to help spam detection. An anonymized string created from
- [Privacy Policy](https://foodperestroika.com/privacy-policy/) - Who we are Our website address is: https://foodperestroika.com. What personal data we collect and why we collect it Comments When visitors leave comments on the site we collect the data shown in the comments form, and also the visitor’s IP address and browser user agent string to help spam detection. An anonymized string created from
- [Privacy Policy](https://foodperestroika.com/privacy-policy/) - Who we are Our website address is: https://foodperestroika.com. What personal data we collect and why we collect it Comments When visitors leave comments on the site we collect the data shown in the comments form, and also the visitor’s IP address and browser user agent string to help spam detection. An anonymized string created from
- [Trout, Char, and Salmon](https://foodperestroika.com/trout-char-and-salmon-recipes/) - As I keep going fishing for trout, char, and salmon, I am starting to accumulate a nice collection of recipes. You can find them all on this page.
- [Trout, Char, and Salmon](https://foodperestroika.com/trout-char-and-salmon-recipes/) - As I keep going fishing for trout, char, and salmon, I am starting to accumulate a nice collection of recipes. You can find them all on this page.
- [Trout, Char, and Salmon](https://foodperestroika.com/trout-char-and-salmon-recipes/) - As I keep going fishing for trout, char, and salmon, I am starting to accumulate a nice collection of recipes. You can find them all on this page.
- [Trout, Char, and Salmon](https://foodperestroika.com/trout-char-and-salmon-recipes/) - As I keep going fishing for trout, char, and salmon, I am starting to accumulate a nice collection of recipes. You can find them all on this page.
- [Big Game](https://foodperestroika.com/game-recipes/) - Venison: Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes Venison and Root Vegetable Tourtière Venison and Beet Sausages Venison and Potato Latke Burgers with Vodka-Battered Vegetables Abkhazian Venison Loin with Blackberry Sauce and Cheese Polenta Deer Hunting, and Eastern European Venison Cheese Steak Sandwich Seared Chops and Braised Shanks of Venison in Bautzen Sour
- [Big Game](https://foodperestroika.com/game-recipes/) - Venison: Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes Venison and Root Vegetable Tourtière Venison and Beet Sausages Venison and Potato Latke Burgers with Vodka-Battered Vegetables Abkhazian Venison Loin with Blackberry Sauce and Cheese Polenta Deer Hunting, and Eastern European Venison Cheese Steak Sandwich Seared Chops and Braised Shanks of Venison in Bautzen Sour
- [Fish Roe](https://foodperestroika.com/fish-roe/) - DIY: Cured Lake Trout Roe Cured Perch Roe in Lake Ontario Yellow Perch (Small and Large), Tomatoes, and Very Green Cabbage Caviar (the real deal): Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar King Crab Ravioli, Caviar and Vodka Cream Sturgeon Astrakhan Salmon and trout roe: Keuka Lake Fishing and Lake Trout Tartare Lake
- [Fish Roe](https://foodperestroika.com/fish-roe/) - DIY: Cured Lake Trout Roe Cured Perch Roe in Lake Ontario Yellow Perch (Small and Large), Tomatoes, and Very Green Cabbage Caviar (the real deal): Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar King Crab Ravioli, Caviar and Vodka Cream Sturgeon Astrakhan Salmon and trout roe: Keuka Lake Fishing and Lake Trout Tartare Lake
- [Buckwheat](https://foodperestroika.com/buckwheat/) - Appetizers: Lake Trout and Crawfish Ballotine Ice Fishing, and Quick Seared Trout with Smoked Trout Rillettes (buckwheat greens) Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry Mains: Crab and Buckwheat Stuffed Veal Chop Pike, Buckwheat, and Green Apple Burger with Celery Root Gratin
- [Favorites](https://foodperestroika.com/favorites/)

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- [Central Asian Food](https://foodperestroika.com/category/recipes-by-country/central-asian-food/)
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- [Albanian Food](https://foodperestroika.com/category/recipes-by-country/balkan-food/albanian-food/)
- [East-German Food](https://foodperestroika.com/category/recipes-by-country/central-european-food/east-german-food/)
- [Kosovan Cuisine](https://foodperestroika.com/category/restaurants/balkan-cuisine/kosovan-cuisine/)
- [Albanian Cuisine](https://foodperestroika.com/category/restaurants/balkan-cuisine/albanian-cuisine/)
- [Liberlandian Food](https://foodperestroika.com/category/recipes-by-country/balkan-food/liberlandian-food/)
- [Bosnian Cuisine](https://foodperestroika.com/category/restaurants/balkan-cuisine/bosnian-cuisine/)
- [Kazakh Food](https://foodperestroika.com/category/recipes-by-country/central-asian-food/kazakh-food/)
- [Kazakhstan](https://foodperestroika.com/category/travel/central-asia/kazakhstan/)
- [Serbian Cuisine](https://foodperestroika.com/category/restaurants/balkan-cuisine/serbian-cuisine/)
- [Central European Food](https://foodperestroika.com/category/recipes-by-country/central-european-food/)
- [Slovak Food](https://foodperestroika.com/category/recipes-by-country/central-european-food/slovak-food/)
- [Soups](https://foodperestroika.com/category/recipes/soups/)
- [Slovakia](https://foodperestroika.com/category/travel/central-europe/slovakia/)
- [Hungary](https://foodperestroika.com/category/travel/central-europe/hungary/)
- [Austria](https://foodperestroika.com/category/travel/central-europe/austria/)
- [Croatia](https://foodperestroika.com/category/travel/balkans/croatia/)
- [Moldovan Cuisine](https://foodperestroika.com/category/restaurants/eastern-european-cuisine/moldovan-cuisine/)
- [Russia](https://foodperestroika.com/category/travel/eastern-europe/russia/)
- [Breakfast](https://foodperestroika.com/category/recipes/breakfast/)
- [Serbian Food](https://foodperestroika.com/category/recipes-by-country/balkan-food/serbian-food/)
- [Prepared Food](https://foodperestroika.com/category/products/prepared-food/)
- [Soviet Cuisine](https://foodperestroika.com/category/restaurants/eastern-european-cuisine/soviet-cuisine/)
- [Soviet Food](https://foodperestroika.com/category/recipes-by-country/eastern-european-food/soviet-food/)
- [Eastern European Food](https://foodperestroika.com/category/recipes-by-country/eastern-european-food/)
- [Balkan Food](https://foodperestroika.com/category/recipes-by-country/balkan-food/)
- [Central Asia](https://foodperestroika.com/category/travel/central-asia/)
- [Balkans](https://foodperestroika.com/category/travel/balkans/)
- [Caucasus](https://foodperestroika.com/category/travel/caucasus/)
- [Central Europe](https://foodperestroika.com/category/travel/central-europe/)
- [Eastern Europe](https://foodperestroika.com/category/travel/eastern-europe/)
- [Balkan Cuisine](https://foodperestroika.com/category/restaurants/balkan-cuisine/)
- [Central Asian Cuisine](https://foodperestroika.com/category/restaurants/central-asian-cuisine/)
- [Caucasian Cuisine](https://foodperestroika.com/category/restaurants/caucasian-cuisine/)
- [Eastern European Cuisine](https://foodperestroika.com/category/restaurants/eastern-european-cuisine/)
- [Montenegro](https://foodperestroika.com/category/travel/balkans/montenegro/)
- [Montenegrin Food](https://foodperestroika.com/category/recipes-by-country/balkan-food/montenegrin-food/)
- [Slovenian Food](https://foodperestroika.com/category/recipes-by-country/balkan-food/slovenian-food/)
- [Slovenia](https://foodperestroika.com/category/travel/balkans/slovenia/)
- [Central European Cuisine](https://foodperestroika.com/category/restaurants/central-european-cuisine/)
- [Slovenian Cuisine](https://foodperestroika.com/category/restaurants/balkan-cuisine/slovenian-cuisine/)

## Tags

- [blogging](https://foodperestroika.com/tag/blogging/)
- [blog](https://foodperestroika.com/tag/blog/)
- [apple](https://foodperestroika.com/tag/apple/)
- [food](https://foodperestroika.com/tag/food/)
- [vodka](https://foodperestroika.com/tag/vodka/)
- [turkey](https://foodperestroika.com/tag/turkey/)
- [game](https://foodperestroika.com/tag/game/)
- [French fries](https://foodperestroika.com/tag/french-fries/)
- [Austria](https://foodperestroika.com/tag/austria/)
- [SoHo](https://foodperestroika.com/tag/soho/)
- [skate](https://foodperestroika.com/tag/skate/)
- [Germany](https://foodperestroika.com/tag/germany/)
- [Poland](https://foodperestroika.com/tag/poland/)
- [New York](https://foodperestroika.com/tag/new-york/)
- [chicken](https://foodperestroika.com/tag/chicken/)
- [fish](https://foodperestroika.com/tag/fish/)
- [Elsewhere](https://foodperestroika.com/tag/elsewhere/)
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- [Montreal](https://foodperestroika.com/tag/montreal/)
- [Berlin](https://foodperestroika.com/tag/berlin/)
- [festivals](https://foodperestroika.com/tag/festivals/)
- [soup](https://foodperestroika.com/tag/soup/)
- [chocolate](https://foodperestroika.com/tag/chocolate/)
- [Paris](https://foodperestroika.com/tag/paris/)
- [Riga](https://foodperestroika.com/tag/riga/)
- [soda](https://foodperestroika.com/tag/soda/)
- [spring](https://foodperestroika.com/tag/spring/)
- [whitefish](https://foodperestroika.com/tag/whitefish/)
- [burgers](https://foodperestroika.com/tag/burgers/)
- [honey](https://foodperestroika.com/tag/honey/)
- [mushrooms](https://foodperestroika.com/tag/mushrooms/)
- [Russia](https://foodperestroika.com/tag/russia/)
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- [markets](https://foodperestroika.com/tag/markets/)
- [logo](https://foodperestroika.com/tag/logo/)
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- [pork](https://foodperestroika.com/tag/pork/)
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- [summer](https://foodperestroika.com/tag/summer/)
- [bread](https://foodperestroika.com/tag/bread/)
- [New Jersey](https://foodperestroika.com/tag/new-jersey/)
- [Czech Republic](https://foodperestroika.com/tag/czech-republic/)
- [Croatia](https://foodperestroika.com/tag/croatia/)
- [Russian](https://foodperestroika.com/tag/russian/)
- [New Year](https://foodperestroika.com/tag/new-year/)
- [Prague](https://foodperestroika.com/tag/prague/)
- [salad](https://foodperestroika.com/tag/salad/)
- [Estonia](https://foodperestroika.com/tag/estonia/)
- [Eastern Europe](https://foodperestroika.com/tag/eastern-europe/)
- [pickles](https://foodperestroika.com/tag/pickles/)
- [Hungary](https://foodperestroika.com/tag/hungary/)
- [TED](https://foodperestroika.com/tag/ted/)
- [lamb](https://foodperestroika.com/tag/lamb/)
- [2012](https://foodperestroika.com/tag/2012/)
- [pies](https://foodperestroika.com/tag/pies/)
- [Caucasus](https://foodperestroika.com/tag/caucasus/)
- [Tbilisi](https://foodperestroika.com/tag/tbilisi/)
- [mandarin](https://foodperestroika.com/tag/mandarin/)
- [brains](https://foodperestroika.com/tag/brains/)
- [DDR](https://foodperestroika.com/tag/ddr/)
- [beets](https://foodperestroika.com/tag/beets/)
- [leeks](https://foodperestroika.com/tag/leeks/)
- [anniversary](https://foodperestroika.com/tag/anniversary/)
- [eggplant](https://foodperestroika.com/tag/eggplant/)
- [corn](https://foodperestroika.com/tag/corn/)
- [sauce](https://foodperestroika.com/tag/sauce/)
- [shrimp](https://foodperestroika.com/tag/shrimp/)
- [deer](https://foodperestroika.com/tag/deer/)
- [privatization](https://foodperestroika.com/tag/privatization/)
- [Eastern Bloc](https://foodperestroika.com/tag/eastern-bloc/)
- [SXSW](https://foodperestroika.com/tag/sxsw/)
- [Quebec](https://foodperestroika.com/tag/quebec/)
- [black tea](https://foodperestroika.com/tag/black-tea/)
- [lake trout](https://foodperestroika.com/tag/lake-trout/)
- [Sunnyside](https://foodperestroika.com/tag/sunnyside/)
- [Kyrgyzstan](https://foodperestroika.com/tag/kyrgyzstan/)
- [jelly](https://foodperestroika.com/tag/jelly/)
- [polenta](https://foodperestroika.com/tag/polenta/)
- [cinnamon](https://foodperestroika.com/tag/cinnamon/)
- [pâté](https://foodperestroika.com/tag/pate/)
- [crab](https://foodperestroika.com/tag/crab/)
- [Kremlin](https://foodperestroika.com/tag/kremlin/)
- [Vladimir Putin](https://foodperestroika.com/tag/vladimir-putin/)
- [Soviet Union](https://foodperestroika.com/tag/soviet-union/)
- [Latvia](https://foodperestroika.com/tag/latvia/)
- [blackberries](https://foodperestroika.com/tag/blackberries/)
- [Lithuania](https://foodperestroika.com/tag/lithuania/)
- [garlic](https://foodperestroika.com/tag/garlic/)
- [salmon](https://foodperestroika.com/tag/salmon/)
- [Edinburgh](https://foodperestroika.com/tag/edinburgh/)
- [bear](https://foodperestroika.com/tag/bear/)
- [jam](https://foodperestroika.com/tag/jam/)
- [Facebook](https://foodperestroika.com/tag/facebook/)
- [mustard](https://foodperestroika.com/tag/mustard/)
- [peaches](https://foodperestroika.com/tag/peaches/)
- [border crossing](https://foodperestroika.com/tag/border-crossing/)
- [cabbage](https://foodperestroika.com/tag/cabbage/)
- [doughnuts](https://foodperestroika.com/tag/doughnuts/)
- [ice cream](https://foodperestroika.com/tag/ice-cream/)
- [watermelon](https://foodperestroika.com/tag/watermelon/)
- [liver](https://foodperestroika.com/tag/liver/)
- [Vice](https://foodperestroika.com/tag/vice/)
- [potato](https://foodperestroika.com/tag/potato/)
- [bacon](https://foodperestroika.com/tag/bacon/)
- [Baku](https://foodperestroika.com/tag/baku/)
- [Midtown](https://foodperestroika.com/tag/midtown/)
- [winter squash](https://foodperestroika.com/tag/winter-squash/)
- [peppers](https://foodperestroika.com/tag/peppers/)
- [tomatoes](https://foodperestroika.com/tag/tomatoes/)
- [grapes](https://foodperestroika.com/tag/grapes/)
- [Belarus](https://foodperestroika.com/tag/belarus/)
- [Albania](https://foodperestroika.com/tag/albania/)
- [kebabs](https://foodperestroika.com/tag/kebabs/)
- [MUNCHIES](https://foodperestroika.com/tag/munchies/)
- [fritto misto](https://foodperestroika.com/tag/fritto-misto/)
- [food blog](https://foodperestroika.com/tag/food-blog/)
- [Greenpoint](https://foodperestroika.com/tag/greenpoint/)
- [caviar](https://foodperestroika.com/tag/caviar/)
- [blueberries](https://foodperestroika.com/tag/blueberries/)
- [saffron](https://foodperestroika.com/tag/saffron/)
- [Yerevan](https://foodperestroika.com/tag/yerevan/)
- [East Village](https://foodperestroika.com/tag/east-village/)
- [Park Slope](https://foodperestroika.com/tag/park-slope/)
- [blue cheese](https://foodperestroika.com/tag/blue-cheese/)
- [deer hunting](https://foodperestroika.com/tag/deer-hunting/)
- [pancakes](https://foodperestroika.com/tag/pancakes/)
- [waffles](https://foodperestroika.com/tag/waffles/)
- [cucumber](https://foodperestroika.com/tag/cucumber/)
- [Syracuse](https://foodperestroika.com/tag/syracuse/)
- [asparagus](https://foodperestroika.com/tag/asparagus/)
- [risotto](https://foodperestroika.com/tag/risotto/)
- [hookah](https://foodperestroika.com/tag/hookah/)
- [sig](https://foodperestroika.com/tag/sig/)
- [rabbit](https://foodperestroika.com/tag/rabbit/)
- [dumplings](https://foodperestroika.com/tag/dumplings/)
- [trout](https://foodperestroika.com/tag/trout/)
- [pumpkin](https://foodperestroika.com/tag/pumpkin/)
- [zucchini](https://foodperestroika.com/tag/zucchini/)
- [strawberries](https://foodperestroika.com/tag/strawberries/)
- [bouchée](https://foodperestroika.com/tag/bouchee/)
- [rack](https://foodperestroika.com/tag/rack/)
- [duck](https://foodperestroika.com/tag/duck/)
- [tart](https://foodperestroika.com/tag/tart/)
- [sausages](https://foodperestroika.com/tag/sausages/)
- [Tribeca](https://foodperestroika.com/tag/tribeca/)
- [flour](https://foodperestroika.com/tag/flour/)
- [testicles](https://foodperestroika.com/tag/testicles/)
- [ravioli](https://foodperestroika.com/tag/ravioli/)
- [Long Island City](https://foodperestroika.com/tag/long-island-city/)
- [Lower East Side](https://foodperestroika.com/tag/lower-east-side/)
- [Greenwich Village](https://foodperestroika.com/tag/greenwich-village/)
- [Flatiron](https://foodperestroika.com/tag/flatiron/)
- [pheasant](https://foodperestroika.com/tag/pheasant/)
- [Brussels sprouts](https://foodperestroika.com/tag/brussels-sprouts/)
- [apricots](https://foodperestroika.com/tag/apricots/)
- [decadence](https://foodperestroika.com/tag/decadence/)
- [berries](https://foodperestroika.com/tag/berries/)
- [barley](https://foodperestroika.com/tag/barley/)
- [lasagna](https://foodperestroika.com/tag/lasagna/)
- [Borscht Belt](https://foodperestroika.com/tag/borscht-belt/)
- [Lake Placid](https://foodperestroika.com/tag/lake-placid/)
- [hare](https://foodperestroika.com/tag/hare/)
- [gratin](https://foodperestroika.com/tag/gratin/)
- [Heston Blumenthal](https://foodperestroika.com/tag/heston-blumenthal/)
- [brandy](https://foodperestroika.com/tag/brandy/)
- [Lada](https://foodperestroika.com/tag/lada/)
- [Rabelais](https://foodperestroika.com/tag/rabelais/)
- [pomegranate](https://foodperestroika.com/tag/pomegranate/)
- [paprika](https://foodperestroika.com/tag/paprika/)
- [peach](https://foodperestroika.com/tag/peach/)
- [cherries](https://foodperestroika.com/tag/cherries/)
- [walnuts](https://foodperestroika.com/tag/walnuts/)
- [goose](https://foodperestroika.com/tag/goose/)
- [fishcakes](https://foodperestroika.com/tag/fishcakes/)
- [ketchup](https://foodperestroika.com/tag/ketchup/)
- [wild turkey](https://foodperestroika.com/tag/wild-turkey/)
- [canning](https://foodperestroika.com/tag/canning/)
- [rhubarb](https://foodperestroika.com/tag/rhubarb/)
- [poutine](https://foodperestroika.com/tag/poutine/)
- [lentils](https://foodperestroika.com/tag/lentils/)
- [pike](https://foodperestroika.com/tag/pike/)
- [Tashkent](https://foodperestroika.com/tag/tashkent/)
- [East Harlem](https://foodperestroika.com/tag/east-harlem/)
- [Upper East Side](https://foodperestroika.com/tag/upper-east-side/)
- [Upper West Side](https://foodperestroika.com/tag/upper-west-side/)
- [Astoria](https://foodperestroika.com/tag/astoria/)
- [Queens](https://foodperestroika.com/tag/queens/)
- [root vegetables](https://foodperestroika.com/tag/root-vegetables/)
- [balsam](https://foodperestroika.com/tag/balsam/)
- [flatbread](https://foodperestroika.com/tag/flatbread/)
- [dill](https://foodperestroika.com/tag/dill/)
- [tartare](https://foodperestroika.com/tag/tartare/)
- [schnitzel](https://foodperestroika.com/tag/schnitzel/)
- [Cayuga Lake](https://foodperestroika.com/tag/cayuga-lake/)
- [travel](https://foodperestroika.com/tag/travel-2/)
- [apple pie](https://foodperestroika.com/tag/apple-pie/)
- [fondue](https://foodperestroika.com/tag/fondue/)
- [cider](https://foodperestroika.com/tag/cider/)
- [prunes](https://foodperestroika.com/tag/prunes/)
- [Indiana Jones](https://foodperestroika.com/tag/indiana-jones/)
- [Napoleon](https://foodperestroika.com/tag/napoleon/)
- [Kars](https://foodperestroika.com/tag/kars/)
- [kefir](https://foodperestroika.com/tag/kefir/)
- [raspberry](https://foodperestroika.com/tag/raspberry/)
- [Abkhazia](https://foodperestroika.com/tag/abkhazia/)
- [goulash](https://foodperestroika.com/tag/goulash/)
- [crawfish](https://foodperestroika.com/tag/crawfish/)
- [sour cream](https://foodperestroika.com/tag/sour-cream/)
- [cranberries](https://foodperestroika.com/tag/cranberries/)
- [pierogi](https://foodperestroika.com/tag/pierogi/)
- [goat cheese](https://foodperestroika.com/tag/goat-cheese/)
- [prosciutto](https://foodperestroika.com/tag/prosciutto/)
- [tempura](https://foodperestroika.com/tag/tempura/)
- [Midtown West](https://foodperestroika.com/tag/midtown-west/)
- [Theater District](https://foodperestroika.com/tag/theater-district/)
- [Midtown East](https://foodperestroika.com/tag/midtown-east/)
- [wild boar](https://foodperestroika.com/tag/wild-boar/)
- [Fort Greene](https://foodperestroika.com/tag/fort-greene/)
- [Staten Island](https://foodperestroika.com/tag/staten-island/)
- [Hudson Valley](https://foodperestroika.com/tag/hudson-valley/)
- [Odessa](https://foodperestroika.com/tag/odessa/)
- [ice fishing](https://foodperestroika.com/tag/ice-fishing/)
- [monasteries](https://foodperestroika.com/tag/monasteries/)
- [cheese curds](https://foodperestroika.com/tag/cheese-curds/)
- [onion](https://foodperestroika.com/tag/onion/)
- [feta](https://foodperestroika.com/tag/feta/)
- [sunchokes](https://foodperestroika.com/tag/sunchokes/)
- [knish](https://foodperestroika.com/tag/knish/)
- [tenderloin](https://foodperestroika.com/tag/tenderloin/)
- [tourtière](https://foodperestroika.com/tag/tourtiere/)
- [partridge](https://foodperestroika.com/tag/partridge/)
- [Transnistria](https://foodperestroika.com/tag/transnistria/)
- [Oswego](https://foodperestroika.com/tag/oswego/)
- [hummus](https://foodperestroika.com/tag/hummus/)
- [Chinook](https://foodperestroika.com/tag/chinook/)
- [baklava](https://foodperestroika.com/tag/baklava/)
- [ramps](https://foodperestroika.com/tag/ramps/)
- [Chișinău](https://foodperestroika.com/tag/chisinau/)
- [oligarchs](https://foodperestroika.com/tag/oligarchs/)
- [puff pastry](https://foodperestroika.com/tag/puff-pastry/)
- [Talleyrand](https://foodperestroika.com/tag/talleyrand/)
- [Pulaski](https://foodperestroika.com/tag/pulaski/)
- [metric system](https://foodperestroika.com/tag/metric-system/)
- [Nagorno-Karabakh](https://foodperestroika.com/tag/nagorno-karabakh/)
- [mussels](https://foodperestroika.com/tag/mussels/)
- [latkes](https://foodperestroika.com/tag/latkes/)
- [osh](https://foodperestroika.com/tag/osh/)
- [pistachios](https://foodperestroika.com/tag/pistachios/)
- [Saint Patrick's Day](https://foodperestroika.com/tag/saint-patricks-day/)
- [latke](https://foodperestroika.com/tag/latke/)
- [plums](https://foodperestroika.com/tag/plums/)
- [veal](https://foodperestroika.com/tag/veal/)
- [chops](https://foodperestroika.com/tag/chops/)
- [cognac](https://foodperestroika.com/tag/cognac/)
- [sabayon](https://foodperestroika.com/tag/sabayon/)
- [Kiev](https://foodperestroika.com/tag/kiev/)
- [amuse-bouche](https://foodperestroika.com/tag/amuse-bouche/)
- [cutlets](https://foodperestroika.com/tag/cutlets/)
- [Bailey's](https://foodperestroika.com/tag/baileys/)
- [May Day](https://foodperestroika.com/tag/may-day/)
- [Forest Hills](https://foodperestroika.com/tag/forest-hills/)
- [Václav Havel](https://foodperestroika.com/tag/vaclav-havel/)
- [jus](https://foodperestroika.com/tag/jus/)
- [Bohemia](https://foodperestroika.com/tag/bohemia/)
- [Georgian food](https://foodperestroika.com/tag/georgian-food/)
- [bbq sauce](https://foodperestroika.com/tag/bbq-sauce/)
- [herring](https://foodperestroika.com/tag/herring/)
- [Lake Ontario](https://foodperestroika.com/tag/lake-ontario/)
- [Boris Pasternak](https://foodperestroika.com/tag/boris-pasternak/)
- [Bautzen](https://foodperestroika.com/tag/bautzen/)
- [sturgeon](https://foodperestroika.com/tag/sturgeon/)
- [2011](https://foodperestroika.com/tag/2011/)
- [Armenian food](https://foodperestroika.com/tag/armenian-food/)
- [Russian food](https://foodperestroika.com/tag/russian-food/)
- [artichoke](https://foodperestroika.com/tag/artichoke/)
- [shooting range](https://foodperestroika.com/tag/shooting-range/)
- [Dubrovnik](https://foodperestroika.com/tag/dubrovnik/)
- [venison](https://foodperestroika.com/tag/venison/)
- [Ararat](https://foodperestroika.com/tag/ararat/)
- [2013](https://foodperestroika.com/tag/2013/)
- [steelhead](https://foodperestroika.com/tag/steelhead/)
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- [king crab](https://foodperestroika.com/tag/king-crab/)
- [brook trout](https://foodperestroika.com/tag/brook-trout/)
- [mozzarella](https://foodperestroika.com/tag/mozzarella/)
- [Beef Stroganoff](https://foodperestroika.com/tag/beef-stroganoff/)
- [sundae](https://foodperestroika.com/tag/sundae/)
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- [smoked fish](https://foodperestroika.com/tag/smoked-fish/)
- [gouda](https://foodperestroika.com/tag/gouda/)
- [butternut squash](https://foodperestroika.com/tag/butternut-squash/)
- [Midwood](https://foodperestroika.com/tag/midwood/)
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- [Hungarian food](https://foodperestroika.com/tag/hungarian-food/)
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- [mulberries](https://foodperestroika.com/tag/mulberries/)
- [turkey hunting](https://foodperestroika.com/tag/turkey-hunting/)
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- [eggplant caviar](https://foodperestroika.com/tag/eggplant-caviar/)
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- [buckwheat](https://foodperestroika.com/tag/buckwheat/)
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- [barbecue sauce](https://foodperestroika.com/tag/barbecue-sauce/)
- [Jewish cuisine](https://foodperestroika.com/tag/jewish-cuisine/)
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- [Yule log](https://foodperestroika.com/tag/yule-log/)
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- [peat](https://foodperestroika.com/tag/peat/)
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- [naryn](https://foodperestroika.com/tag/naryn/)
- [fish soup](https://foodperestroika.com/tag/fish-soup/)
- [pickling](https://foodperestroika.com/tag/pickling/)
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- [vine leaves](https://foodperestroika.com/tag/vine-leaves/)
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- [lardo](https://foodperestroika.com/tag/lardo/)
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- [shank](https://foodperestroika.com/tag/shank/)
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- [plov](https://foodperestroika.com/tag/plov/)
- [stuffed vegetables](https://foodperestroika.com/tag/stuffed-vegetables/)
- [Salmon River](https://foodperestroika.com/tag/salmon-river/)
- [Reading Terminal Market](https://foodperestroika.com/tag/reading-terminal-market/)
- [gratar](https://foodperestroika.com/tag/gratar/)
- [oyster mushrooms](https://foodperestroika.com/tag/oyster-mushrooms/)
- [Coho salmon](https://foodperestroika.com/tag/coho-salmon/)
- [bilberries](https://foodperestroika.com/tag/bilberries/)
- [food waste](https://foodperestroika.com/tag/food-waste/)
- [smoked trout](https://foodperestroika.com/tag/smoked-trout/)
- [Alphabet City](https://foodperestroika.com/tag/alphabet-city/)
- [Döner kebab](https://foodperestroika.com/tag/doner-kebab/)
- [Tokaji](https://foodperestroika.com/tag/tokaji/)
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- [gulyás](https://foodperestroika.com/tag/gulyas/)
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- [fritters](https://foodperestroika.com/tag/fritters/)
- [skirt steak](https://foodperestroika.com/tag/skirt-steak/)
- [leftover turkey](https://foodperestroika.com/tag/leftover-turkey/)
- [Comrat](https://foodperestroika.com/tag/comrat/)
- [tabaka](https://foodperestroika.com/tag/tabaka/)
- [transglutaminase](https://foodperestroika.com/tag/transglutaminase/)
- [Serendipity 3](https://foodperestroika.com/tag/serendipity-3/)
- [Tatev](https://foodperestroika.com/tag/tatev/)
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- [confit](https://foodperestroika.com/tag/confit/)
- [porchetta](https://foodperestroika.com/tag/porchetta/)
- [horse meat](https://foodperestroika.com/tag/horse-meat/)
- [Kakheti](https://foodperestroika.com/tag/kakheti/)
- [Adjara](https://foodperestroika.com/tag/adjara/)
- [Telavi](https://foodperestroika.com/tag/telavi/)
- [Gagra](https://foodperestroika.com/tag/gagra/)
- [Shatili](https://foodperestroika.com/tag/shatili/)
- [Mestia](https://foodperestroika.com/tag/mestia/)
- [Xinaliq](https://foodperestroika.com/tag/xinaliq/)
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- [recipe contest](https://foodperestroika.com/tag/recipe-contest/)
- [gravlax](https://foodperestroika.com/tag/gravlax/)
- [lamb shank](https://foodperestroika.com/tag/lamb-shank/)
- [Nathan Myhrvold](https://foodperestroika.com/tag/nathan-myhrvold/)
- [potato purée](https://foodperestroika.com/tag/potato-puree/)
- [Hárslevelű](https://foodperestroika.com/tag/harslevelu/)
- [aszú](https://foodperestroika.com/tag/aszu/)
- [Furmint](https://foodperestroika.com/tag/furmint/)
- [Hétszőlő](https://foodperestroika.com/tag/hetszolo/)
- [tartlets](https://foodperestroika.com/tag/tartlets/)
- [rillettes](https://foodperestroika.com/tag/rillettes/)
- [Guinea hen](https://foodperestroika.com/tag/guinea-hen/)
- [rose water](https://foodperestroika.com/tag/rose-water/)
- [Mark Elliott](https://foodperestroika.com/tag/mark-elliott/)
- [offals](https://foodperestroika.com/tag/offals/)
- [animal sacrifices](https://foodperestroika.com/tag/animal-sacrifices/)
- [draniki](https://foodperestroika.com/tag/draniki/)
- [kurnik](https://foodperestroika.com/tag/kurnik/)
- [sous-vide](https://foodperestroika.com/tag/sous-vide/)
- [spring vegetables](https://foodperestroika.com/tag/spring-vegetables/)
- [Tupolev](https://foodperestroika.com/tag/tupolev/)
- [blood sausage](https://foodperestroika.com/tag/blood-sausage/)
- [fingerling potatoes](https://foodperestroika.com/tag/fingerling-potatoes/)
- [summer vegetables](https://foodperestroika.com/tag/summer-vegetables/)
- [frog legs](https://foodperestroika.com/tag/frog-legs/)
- [Gagauzia](https://foodperestroika.com/tag/gagauzia/)
- [mors](https://foodperestroika.com/tag/mors/)
- [birch syrup](https://foodperestroika.com/tag/birch-syrup/)
- [monkfish liver](https://foodperestroika.com/tag/monkfish-liver/)
- [blini](https://foodperestroika.com/tag/blini/)
- [Shushi](https://foodperestroika.com/tag/shushi/)
- [Lavia](https://foodperestroika.com/tag/lavia/)
- [Strait of Georgia](https://foodperestroika.com/tag/strait-of-georgia/)
- [lavash](https://foodperestroika.com/tag/lavash/)
- [sheep's milk](https://foodperestroika.com/tag/sheeps-milk/)
- [halusky](https://foodperestroika.com/tag/halusky/)
- [Geghard](https://foodperestroika.com/tag/geghard/)
- [Novruz](https://foodperestroika.com/tag/novruz/)
- [cheese steak sandwich](https://foodperestroika.com/tag/cheese-steak-sandwich/)
- [salmon roe](https://foodperestroika.com/tag/salmon-roe/)
- [Maslenitsa](https://foodperestroika.com/tag/maslenitsa/)
- [smoked salt](https://foodperestroika.com/tag/smoked-salt/)
- [varenyky](https://foodperestroika.com/tag/varenyky/)
- [far breton](https://foodperestroika.com/tag/far-breton/)
- [wild garlic](https://foodperestroika.com/tag/wild-garlic/)
- [Lake Ritsa](https://foodperestroika.com/tag/lake-ritsa/)
- [Quba](https://foodperestroika.com/tag/quba/)
- [Kasseler](https://foodperestroika.com/tag/kasseler/)
- [Sumqayit](https://foodperestroika.com/tag/sumqayit/)
- [Erich Honecker](https://foodperestroika.com/tag/erich-honecker/)
- [Khor Virap](https://foodperestroika.com/tag/khor-virap/)
- [crème de cassis](https://foodperestroika.com/tag/creme-de-cassis/)
- [Zeste](https://foodperestroika.com/tag/zeste/)
- [Lyudmila Putina](https://foodperestroika.com/tag/lyudmila-putina/)
- [Homo Sovieticus](https://foodperestroika.com/tag/homo-sovieticus/)
- [paskha](https://foodperestroika.com/tag/paskha/)
- [Bavarian cream](https://foodperestroika.com/tag/bavarian-cream/)
- [apricot kernels](https://foodperestroika.com/tag/apricot-kernels/)
- [Heydar Aliyev](https://foodperestroika.com/tag/heydar-aliyev/)
- [Ordubad](https://foodperestroika.com/tag/ordubad/)
- [paupiette](https://foodperestroika.com/tag/paupiette/)
- [frogs' legs](https://foodperestroika.com/tag/frogs-legs/)
- [Sukhum](https://foodperestroika.com/tag/sukhum/)
- [red currants](https://foodperestroika.com/tag/red-currants/)
- [hot-smoking](https://foodperestroika.com/tag/hot-smoking/)
- [Kvint](https://foodperestroika.com/tag/kvint/)
- [arctic char](https://foodperestroika.com/tag/arctic-char/)
- [basturma](https://foodperestroika.com/tag/basturma/)
- [Tarkhun](https://foodperestroika.com/tag/tarkhun/)
- [valaška](https://foodperestroika.com/tag/valaska/)
- [yellow perch](https://foodperestroika.com/tag/yellow-perch/)
- [shashlyk](https://foodperestroika.com/tag/shashlyk/)
- [Azerbaijani food](https://foodperestroika.com/tag/azerbaijani-food/)
- [Palasthotel](https://foodperestroika.com/tag/palasthotel/)
- [buuz](https://foodperestroika.com/tag/buuz/)
- [plombir](https://foodperestroika.com/tag/plombir/)
- [National Caviar Day](https://foodperestroika.com/tag/national-caviar-day/)
- [khinkali](https://foodperestroika.com/tag/khinkali/)
- [Agdam](https://foodperestroika.com/tag/agdam/)
- [1980 Summer Olympics](https://foodperestroika.com/tag/1980-summer-olympics/)
- [kiszka](https://foodperestroika.com/tag/kiszka/)
- [Tsar Alexander I](https://foodperestroika.com/tag/tsar-alexander-i/)
- [Computational Creativity](https://foodperestroika.com/tag/computational-creativity/)
- [khachapuri](https://foodperestroika.com/tag/khachapuri/)
- [fruit jelly](https://foodperestroika.com/tag/fruit-jelly/)
- [chiboust](https://foodperestroika.com/tag/chiboust/)
- [coulibiac](https://foodperestroika.com/tag/coulibiac/)
- [bread dumplings](https://foodperestroika.com/tag/bread-dumplings/)
- [fatir](https://foodperestroika.com/tag/fatir/)
- [Brăneşti](https://foodperestroika.com/tag/branesti/)
- [Bashkiria](https://foodperestroika.com/tag/bashkiria/)
- [Cojuşna](https://foodperestroika.com/tag/cojusna/)
- [Jägerschnitzel](https://foodperestroika.com/tag/jagerschnitzel/)
- [geosmin](https://foodperestroika.com/tag/geosmin/)
- [Ded Moroz](https://foodperestroika.com/tag/ded-moroz/)
- [wine](https://foodperestroika.com/tag/wine-2/)
- [Nakhchivan](https://foodperestroika.com/tag/nakhchivan/)
- [Lake Sevan](https://foodperestroika.com/tag/lake-sevan/)
- [Mileştii Mici](https://foodperestroika.com/tag/milestii-mici/)
- [Cricova](https://foodperestroika.com/tag/cricova/)
- [Salmonidae](https://foodperestroika.com/tag/salmonidae/)
- [veal chop](https://foodperestroika.com/tag/veal-chop/)
- [Sisian](https://foodperestroika.com/tag/sisian/)
- [pezsgő](https://foodperestroika.com/tag/pezsgo/)
- [splake](https://foodperestroika.com/tag/splake/)
- [Uzbek cuisine](https://foodperestroika.com/tag/uzbek-cuisine/)
- [vareniki](https://foodperestroika.com/tag/vareniki/)
- [sárgamuskotály](https://foodperestroika.com/tag/sargamuskotaly/)
- [Royal Tokaji](https://foodperestroika.com/tag/royal-tokaji/)
- [Shamakhi](https://foodperestroika.com/tag/shamakhi/)
- [Beef Stroganov](https://foodperestroika.com/tag/beef-stroganov/)
- [Kustodiev](https://foodperestroika.com/tag/kustodiev/)
- [sulguni](https://foodperestroika.com/tag/sulguni/)
- [zubrovka](https://foodperestroika.com/tag/zubrovka/)
- [Georgian wine](https://foodperestroika.com/tag/georgian-wine/)
- [Zeyid](https://foodperestroika.com/tag/zeyid/)
- [kulich](https://foodperestroika.com/tag/kulich/)
- [brandade](https://foodperestroika.com/tag/brandade/)
- [Lagidze](https://foodperestroika.com/tag/lagidze/)
- [apple purée](https://foodperestroika.com/tag/apple-puree/)
- [unlaid eggs](https://foodperestroika.com/tag/unlaid-eggs/)
- [Disznókő](https://foodperestroika.com/tag/disznoko/)
- [István Szepsy](https://foodperestroika.com/tag/istvan-szepsy/)
- [Bendery](https://foodperestroika.com/tag/bendery/)
- [Moldovan food](https://foodperestroika.com/tag/moldovan-food/)
- [brynza](https://foodperestroika.com/tag/brynza/)
- [Mongolian cuisine](https://foodperestroika.com/tag/mongolian-cuisine/)
- [churchkhela](https://foodperestroika.com/tag/churchkhela/)
- [Eszencia](https://foodperestroika.com/tag/eszencia/)
- [sujuk](https://foodperestroika.com/tag/sujuk/)
- [oladi](https://foodperestroika.com/tag/oladi/)
- [Sauska](https://foodperestroika.com/tag/sauska/)
- [Lahic](https://foodperestroika.com/tag/lahic/)
- [ballotine](https://foodperestroika.com/tag/ballotine/)
- [Tokaj Classic](https://foodperestroika.com/tag/tokaj-classic/)
- [Moldovan cuisine](https://foodperestroika.com/tag/moldovan-cuisine/)
- [pike-perch](https://foodperestroika.com/tag/pike-perch/)
- [ukha](https://foodperestroika.com/tag/ukha/)
- [kutab](https://foodperestroika.com/tag/kutab/)
- [Bosnian cuisine](https://foodperestroika.com/tag/bosnian-cuisine/)
- [Ushguli](https://foodperestroika.com/tag/ushguli/)
- [trout roe](https://foodperestroika.com/tag/trout-roe/)
- [Királyudvar](https://foodperestroika.com/tag/kiralyudvar/)
- [Elena Molokhovets](https://foodperestroika.com/tag/elena-molokhovets/)
- [kulebyaka](https://foodperestroika.com/tag/kulebyaka/)
- [seafood](https://foodperestroika.com/tag/seafood-2/)
- [fishing](https://foodperestroika.com/tag/fishing-2/)
- [hunting](https://foodperestroika.com/tag/hunting-2/)
- [lamb tongue](https://foodperestroika.com/tag/lamb-tongue/)
- [leek risotto](https://foodperestroika.com/tag/leek-risotto/)
- [shoti](https://foodperestroika.com/tag/shoti/)
- [flame raisins](https://foodperestroika.com/tag/flame-raisins/)
- [khorovats](https://foodperestroika.com/tag/khorovats/)
- [Metastazis](https://foodperestroika.com/tag/metastazis/)
- [Psou](https://foodperestroika.com/tag/psou/)
- [Makaravank](https://foodperestroika.com/tag/makaravank/)
- [Russian food blog](https://foodperestroika.com/tag/russian-food-blog/)
- [Nesselrode pie](https://foodperestroika.com/tag/nesselrode-pie/)
- [Zagar Pass](https://foodperestroika.com/tag/zagar-pass/)
- [Vilkovo](https://foodperestroika.com/tag/vilkovo/)
- [Vylkove](https://foodperestroika.com/tag/vylkove/)
- [Absheron Peninsula](https://foodperestroika.com/tag/absheron-peninsula/)
- [roadside vendors](https://foodperestroika.com/tag/roadside-vendors/)
- [satsivi](https://foodperestroika.com/tag/satsivi/)
- [tkemali](https://foodperestroika.com/tag/tkemali/)
- [flageolet beans](https://foodperestroika.com/tag/flageolet beans/)
- [fish roll](https://foodperestroika.com/tag/fish-roll/)
- [achma](https://foodperestroika.com/tag/achma/)
- [Khvanchkara](https://foodperestroika.com/tag/khvanchkara/)
- [graavilõhe](https://foodperestroika.com/tag/graavilohe/)
- [Lentekhi](https://foodperestroika.com/tag/lentekhi/)
- [cheburek](https://foodperestroika.com/tag/cheburek/)
- [Blue Duckling](https://foodperestroika.com/tag/blue-duckling/)
- [U Modré Kachničky](https://foodperestroika.com/tag/u-modre-kachnicky/)
- [smitane sauce](https://foodperestroika.com/tag/smitane-sauce/)
- [deruny](https://foodperestroika.com/tag/deruny/)
- [Nakipari](https://foodperestroika.com/tag/nakipari/)
- [chvishtari](https://foodperestroika.com/tag/chvishtari/)
- [mchadi](https://foodperestroika.com/tag/mchadi/)
- [smoked pork stock](https://foodperestroika.com/tag/smoked-pork-stock/)
- [Liebster Award](https://foodperestroika.com/tag/liebster-award/)
- [Ingur](https://foodperestroika.com/tag/ingur/)
- [Soviet relics](https://foodperestroika.com/tag/soviet-relics/)
- [Marina Polvay](https://foodperestroika.com/tag/marina-polvay/)
- [apple terrine](https://foodperestroika.com/tag/apple-terrine/)
- [pakhlava](https://foodperestroika.com/tag/pakhlava/)
- [lodochka](https://foodperestroika.com/tag/lodochka/)
- [chocolate cream soda](https://foodperestroika.com/tag/chocolate-cream-soda/)
- [Bashkir Cuisine](https://foodperestroika.com/tag/bashkir-cuisine/)
- [Hurricane Sandy](https://foodperestroika.com/tag/hurricane-sandy/)
- [Russian cuisine](https://foodperestroika.com/tag/russian-cuisine-2/)
- [Barbecue Street](https://foodperestroika.com/tag/barbecue-street/)
- [Czechoslovak Moravian Club Folk Dancers](https://foodperestroika.com/tag/czechoslovak-moravian-club-folk-dancers/)
- [Tsakhatskar](https://foodperestroika.com/tag/tsakhatskar/)
- [Armenian Riviera](https://foodperestroika.com/tag/armenian-riviera/)
- [kutap](https://foodperestroika.com/tag/kutap/)
- [Zod Pass](https://foodperestroika.com/tag/zod-pass/)
- [Dadivank](https://foodperestroika.com/tag/dadivank/)
- [jingalov hats](https://foodperestroika.com/tag/jingalov-hats/)
- [hot kielbassi](https://foodperestroika.com/tag/hot-kielbassi/)
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