Since I first wrote about Pomor cuisine here, I’ve already posted two cod recipes from the Russian Far North: a cod fish soup, and cod and potato fritters. But the Pomors aren’t …
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I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef …
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Reading my post on Arkhangelsk a couple months back, you might’ve been wondering: “What the hell is he doing in that sh**hole?” Especially for someone who’s been all over Russia dozens of …
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When my partner, tasked with finding a Russian-ish dessert recipe for me for a recent quarantine weekend, unearthed a rye bread cake in Joyce Toomre’s English translation of Elena Molokhovets’ A Gift …
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In my last post, I talked about my trip to the wilderness of Lake Lacha, outdoor adventures in the surrounding woods and swamps, and meals at the Kolokol tour base – burbot …
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In my recent post on Pomor cuisine, I mentioned that the Pomors were known as “cod eaters” because they consumed codfish, in various ways, with impressive regularity. At the Arkhangelsk market, the …
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I take a lot of pictures when I travel. There are countless photos of the food I eat or see, of course, but also a significant number of shots of the places …
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In my last post, I introduced you to the Pomor people and reviewed Pochtovaya Kontora, a restaurant in Arkhangelsk that serves its own interpretation of the local cuisine. One of the dishes …