The weather was bitterly cold that March morning, and whiteout conditions were looming. Only a handful of indomitable fishermen (us, obviously) had braved the elements and ventured out on the frozen lake, drilling …
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What do you do when you write a blog about Eastern European food and go to Prague on vacation? You go to plenty of restaurants, of course! Of all the destinations east …
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Despite my efforts to create original recipes, the most popular post on this blog remains Blini and Oladi, Russian Pancakes. Not exactly the most innovative dish, one must admit. But I guess I’ve got …
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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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… is available for pre-order on Amazon and Barnes and Noble! The above video, produced by the Institute of Culinary Education, gives a taste of things to come. I introduced Chef Watson on …
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About three years ago, I found a little cookbook called Bayram: Bashkir and Tatar Cuisine, with plenty of inspiring recipes and attractive pictures, which I promptly used to create my Lamb Shanks Ufa. …
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After the recent birch syrup pie, here’s a second serving of kefir ice cream with birch syrup — but in a totally different format, and with the very peculiar flavor of sea-buckthorn. Sea-buckthorn …
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Frequent readers will certainly have noticed some changes in Food Perestroika’s look and feel over the past few days. This is still a work in progress, so I apologize for the less-than-perfect appearance. …
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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 …