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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Just as I did for beshbarmak, I’d like to interrupt my Tajik Adventures series to give a little bit of background about my recent horse steak post. So let’s head to Almaty, the …
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In most people’s consciousness, Eastern Europe does not evoke delicious seafood dishes. Apart from caviar or smoked fish (which most people actually eat rarely), the images that come to mind tend to be of thick brown meat …
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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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While there are many countries where horse meat is available and consumed occasionally (sometimes unbeknownst to the consumers), Kazakhstan is one of the few places where it’s one of the major meats in …
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In my previous Tajik Adventures post, we looked at the more pedestrian attractions of Khujand, Tajikistan’s second largest city: decrepit hotel Leninabad, the ill-fated Lenin statue, and Café Rashvan. So far, none …
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Russian FoodSeafood
Buckwheat Blini with Trout and Chanterelles, Cabbage Sauce and Honey-Glazed Turnips
by FlorianSteelhead season on the Salmon River was rather slow this year. A little bit like deer season, come to think of it, a consequence of two consecutive cold winters. Considering that I …
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Red Alert! Random Eastern European dishes are invading our streets and restaurants! Should you duck and cover, or welcome the enemy? Quebec is particularly well-suited for Red Alerts. First, the latitude and …
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When I published my beshbarmak recipe, I promised that I would soon write another post about its indispensable complement on any successful Kazakh festive dinner table: a boiled sheep’s head, to be …