I’ve just returned from a 10-day trip to Kazakhstan, mostly touring the country’s three largest cities, and therefore spending a lot of time visiting food markets, stores, and restaurants. Every day, time and again, I …

I thought I’d written everything one needs to know about varenyky. I’ve prepared the Ukrainian dumplings with potatoes, cabbage, butternut squash, and artichoke. I’ve eaten them at countless restaurants reviewed on these pages, I’ve …

Red Alert! Random Eastern European dishes are invading our streets and restaurants! Should you duck and cover, or welcome the enemy? Far away from the hype of New York’s incessant restaurant openings and …

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great …

Right. It’s the middle of the summer, 30 degrees outside (we’re using the metric system here, remember?), and here I am with my recipe for goulash, blood sausage, and foie gras, like …

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 …

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they …

Our gastro-tour of Prague resumes, albeit on a smaller scale. So far, we’ve tried the city’s fine dining options, both traditional and modern. Yet between these feasts, we need to grab bites for …

Food Perestroika would like to congratulate Liberland on being the newest country in Eastern Europe. By virtue of geography, it automatically falls under the umbrella of this blog, and perhaps I will fill future posts …

When I last talked about my trip to Moravia, I didn’t actually give you many details about the fishing itself. Truth be told, I almost came home with nothing to recount at all. …