As I continue my series on the Great Russian North, it might be natural to wonder: in a country so vast and varied, how did people come to freeze their butts by …
-
-
-
On November 25, 2019, while POTUS was getting ready to pardon a couple of ridiculously-named turkeys before Thanksgiving, Bill de Blasio had other birds on his mind. After dropping a few profound …
-
It all started with a dish I tried at Jezero, Plantaže‘s restaurant on Lake Skadar in Montenegro. During the tasting menu that followed our epic visit of the winery, the chef served us …
-
With my series of posts on Montenegro now well under way, there’s one essential ingredient I need to talk about in more detail: kajmak. Also known as skorup in some areas, kajmak …
-
Happy Holidays! I’m away for the rest of the year, but I have my usual present for you! Here’s a selection of recipes from this year’s posts that are guaranteed to be …
-
AppetizersCzech Food
Czech Smoked Duck Magret and Red Cabbage Cappuccino with Truffle Foam
by FlorianIn my last post, I presented my version of a traditional Czech roast duck, which wasn’t so traditional after all and omitted the red cabbage that usually accompanies the meat. Today, the …
-
-
In my last post, I told you the tale of the ephemeral love between Rigó Jancsi and Clara Ward, and how it gave birth to a cake which, all things considered, should …
-
Hungary has a rich history of cakes and pastries, which are sold in prestigious cafés and confectioneries throughout Budapest and beyond. Many historic establishments have survived to this day, and serve such …