As winter officially comes to an end, this recipe will take us back a few months, when I found inspiration from two separate experiences. First, while vacationing in Mont-Tremblant, Quebec, I had …
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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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Everybody knows what a bagel is, but what about a bialy? “It’s like a bagel without a hole,” will say people who’ve had one. And these people have a point: bialys are generally …
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Wait, Czech Republic makes wine, not just beer and neon-green booze? Yes! So let’s start with a quick primer on Czech wine. There are two wine regions in Czech Republic: Bohemia and …
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In Czech Republic, a chlebíček is just an open-faced sandwich. More often than not, what you’ll see is whole plates of assorted obložené chlebíčky (literally, garnished little breads), which give amateur cooks the opportunity …
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In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always …
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Svíčková, which you might remember from my review of Bohemian Spirit Restaurant, is a curious dish. Take its name, for example. The recipe’s full name in Czech is svíčková na smetaně, meaning tenderloin …
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As we’ve previously discussed, there is a long tradition of herbal spirits in Czech Republic, and absinthe has been a subset of that tradition for well over a century. We’ve visited the world’s …
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Seven restaurant reviews this year, not too shabby! Believe it or not, there was some (loose) method to my madness: I continued the Kosovan series started last year, spread to other regions …