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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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 …
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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 …
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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 …
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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 …
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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 …
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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 …
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Today I’m starting a new travel series: Ukrainian Snapshots. I’ve been to Ukraine many times over the past ten years. Back in the days before Aerosvit went bankrupt, the New York-Kiev direct flight …
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AppetizersRecipesRussian FoodSeafood
Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry
by FlorianAlthough my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up …