When I concluded my Moscow Rules series with a post on the Russian gastrocafé, I mentioned the goose burger at Pirogi Vino i Gus, and lamented that it was prepared with typical…
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As I mentioned in my last post, if you want to fully appreciate the complexity of the plant and berry blend that is Karelian balsam, you should drink it on its own,…
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Throughout Europe and perhaps even more so in Eastern Europe, various herbal liquors have long been invented and consumed for their medicinal properties. Chartreuse, whose recipe originates from a mysterious 17th century…
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Aaaah, the pleasures of visiting a distillery! The idyllic setting in the rugged countryside, the yeasty aroma of fermenting grain, the majestic copper stills, the boozy smell in the warehouse, sampling tasty…
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My Moscow restaurant series is over for the time being, but before summer arrives and we switch to cuisines more evocative of warmer climates, I’d like to give you a glimpse of…
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Restaurants Pirogi Vino i Gus and Russian Pub, which I just reviewed, both feature “Stroganoff Pie” on their menus. In a sense, the combination is to be expected: pies and classic Russian…
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In May 1988, Mikhail Gorbachev introduces the Law on Cooperatives, a new policy that allows for the creation of limited cooperative businesses within the Soviet Union. The term “cooperative” in this context…
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In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just…
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Soviet nostalgia is nothing new – it probably started on December 26, 1991, if not earlier. And it’s somewhat understandable, too. Back in the USSR, there was a feeling of guaranteed stability,…
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During my tour of Moscow’s Danilovsky Market, I stopped at a small fast casual restaurant called Dagestanskaya Lavka to try khinkal, the main dish in Dagestani cuisine. Most of Dagestan’s territory is…