Textúra is the younger sibling of one of the few Budapest restaurants to have a Michelin star. Let’s look at the chef’s mystery tasting menu with Hungarian wine pairings!

I just signed a contract with a French publisher to write a cookbook! L’Archipel du Goulache will present recipes inspired by the cuisines of the former Soviet Union.

At the forefront of the Hungarian dining scene, Bock Bisztró serves many Hungarian classics, often re-interpreted with a twist.

The Polish Rogalik and Jewish Rugelach are both descendants of the Austrian kipfel. I’ve created the ultimate guide. Read on for the best recipes with unique filling combinations!

Bábovka, Czech Republic’s version of a Bundt cake, is an everyday cake. I’m making two versions here: one marbled sponge bábovka, and one bábovka made with whipped cream, raisins and Maraschino cherries.

Pizza has become a Russian staple. Discover my own recipe from the Russian Far North, made with reindeer sausage!

In a secluded bay on Lake Lovozero, Bear’s Corner camp is where we’ll be getting a taste of real arctic food à la russe.

From Bear’s Corner camp on Lake Lovozero, a snowmobile tour to see reindeer, do some ice fishing, and visit Lake Seydozero and the giant Kuiva.

My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell and served with a crab rice polenta and a simple crab cream sauce.

A dish inspired by my meal of Arctic cuisine at Tsarskaya Okhota restaurant in Murmansk, My recipe retains all the elements of the original: venison heart, lingonberry sauce, celery root purée, and cooked spelt.