You might remember that apart from this blog, my day job as a software engineer has been all about Chef Watson — the app that helps you discover never-seen-before recipe ideas — and …
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AppetizersRecipesRussian Food
Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar
by FlorianHere’s a bite-sized dish to kick-off the holiday season in style! This very Russian combination seamlessly mixes poor and rich man’s ingredients, with potato and brains on one hand, and king crab and sturgeon …
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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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Azeri FoodMeatRecipesVegetables
Stuffed Vegetable Shashlyks, Eggplant and Zucchini Caviar
by FlorianSo you spent your summer preparing exotic shashlyks on the mangal. Making a döner kebab holds no secrets for you anymore. You’ve mastered the art of the lyulya-kebab, whether with meat or potatoes. And now you’re …
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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 …
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Four years already! That’s 319 posts, including 167 recipes, 62 restaurant reviews / Red Alerts, and 37 travel posts. And if you want to know what others are reading, here are my …
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When it comes to food photography, one thing you hear over and over is “natural light, natural light, natural light”. This is certainly true, but it doesn’t help me with shooting dinner in a …
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A national dish of Poland, bigos is a traditional meat-and-cabbage stew, often referred to as a hunter’s stew. The history of bigos stretches back to the 14th century: supposedly, Lithuanian Grand Duke Jogaila, who …
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MUNCHIES just published my article on khachapuri: “Georgia’s Cheese Bread Might Be Better Than Pizza”. It covers all the various types of cheese breads you can find in Georgia, from the classic Imeretian khachapuri to …