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 …
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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, …
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It’s officially summer, and I’m off to Croatia for two weeks. If you fear Food Perestroika withdrawal, here are some seasonal recipes for you to re-discover: To stick to the theme of my trip, try …
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After all my years of trying them at restaurants and reporting on them in these pages, I sure hope you know what pelmeni are. One of Russian cuisine’s most famous dishes, eaten …
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Olomoucké tvarůžky, aka Olomouc cheeses, aren’t just any little ripened soft cheeses. With their strong scent, distinctive pungent taste, and yellowish color, they have right of place in the world pantheon of gastronomical …
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A few weeks ago, I was back on Cayuga Lake with Fisherman John, this time targeting landlocked salmon and brown trout. Despite a dreadful forecast, we got pretty lucky with the weather: …
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A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit …
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Back when I posted my Apple, Vodka and Birch Syrup Babka with Cranberry Mors Sorbet, I touched briefly on the history of babka. Still, it’s worth noting here that this yeast cake from Western …
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In my last Czech Impressions post, I gave an overview of Moravian wines, so it only makes sense to focus now on the region’s gastronomy. Moravia may not be the new Tuscany, but you can …