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 …
-
-
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 …
-
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 …
-
This is slightly off-topic, but I was invited to give a talk on the Future of Food at TED this past Tuesday — the video is available here for the next 7 days …
-
MeatRecipesRussian FoodVegetables
Grilling with Peat, Russian Pork Shashlyks and Potato Lyulya-Kebabs
by FlorianI’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the …
-
Earlier this week, I published a story on Vice’s food blog, MUNCHIES. The article (its title was picked by the editor) retraces my search for Tajikistan’s national dish, qurutob, both in Dushanbe and …
-
-
Last summer, after touring Moldova, we crossed the border with Ukraine and headed towards Odessa. The goal wasn’t really Odessa itself, which I had already visited, but a remote village called Vylkove …
-
I’m not the world’s biggest dessert eater, but lately I’ve been thinking about ice cream sundaes whenever I have a craving for sweets, probably because the excessive combination of ice cream, sauce, and …
-
You might remember seeing plombir ice cream in some of my restaurant reviews, such as Mari Vanna and Ariana, and wondering what makes it different. Plombir takes its name from the French glace Plombières, a vanilla ice …