Back in the USSR, markets offered a variety of fresh produce, meat, cured fish, and other foods, whether from the nearby countryside or the other end of the country, that you’d have …
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There are many dishes on the menus of the two restaurants I just reviewed – Omulyovaya Bochka and Chemodan – that most diners will have never encountered before, often prepared with Siberian …
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Happy Holidays! Looking to stuff your face in style a few more times before the New Year resolutions kick in? Here is a selection of my favorite recipes from this year’s posts, …
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As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a …
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After my post about Omulyovaya Bochka last week, let’s continue our exploration of Siberian cuisine through another Moscow restaurant. Located in the Arbat District, Chemodan (“suitcase” in Russian) is part of the …
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Quite logically, being the first to send a man to space, the Soviet Union invented space food. During his historic flight in 1961, cosmonaut Yuri Gagarin ate from toothpaste-style tubes containing servings …
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Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this …
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Located on Moscow’s Tretyakov Passage, a hyper-central, posh alleyway framed by medieval-looking archways, Wine & Crab is the brainchild of identical twins Sergey and Ivan Berezutskiy, two rising stars of the New Russian …
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Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already …