The Austro-Hungarian Empire had a rich history of coffee houses and pastry shops. In Budapest, the tradition lives on in famous cafés like Ruszwurm (the city’s oldest, beloved for its cremeschnitte), Gerbeaud (birthplace of …

Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe …

Tucked up in the northwestern corner of Hungary, Sopron is one of the oldest cities in the country. It’s also in a significant wine-producing region, one of the few to make both reds and whites. …

Recently, while writing my post on shanga, the bread roll from the Great Russian North, I came across the Tasty Map of Russia. The project, started in 2012, aims to promote and develop …

I know what some of you must be thinking after my reindeer tartare post: “He’s completely lost touch with reality! He expects us to take a plane to Scandinavia just to buy …

Sandwiched between Czech Republic and Hungary, my trip to Slovakia last year was brief. I’d been there for a longer stay a dozen or so years ago, but have few good pictures …

This is the second recipe I’m making using my stash of reindeer meat. After the recent Reindeer Fillet, Porcini, and Lingonberry Bulgur, here’s a triple reindeer tartare, with three different reindeer cuts …

Having learned nearly everything there is to know about Olomouc cheese, we’ll now focus on the city of Olomouc itself. The historical capital of Moravia and the center of the Haná region, …

Last month, during a short business trip to Sweden, I visited Stockholm’s venerable Östermalms Saluhall, a food market operating since 1888. While the historic hall is currently closed for renovation, the market …

Last time, I told you about the history and fabrication process of Olomoucké tvarůžky, aka Olomouc cheeses. But I left the best part for today: the tasting! You may never find tvarůžky outside of Czech Republic, …