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 …
-
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 …
-
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 …
-
RecipesRussian FoodSauces and condiments
Chef Watson and the Russian Sour Cherry Barbecue Sauce
by FlorianBack in February, I wrote about Cognitive Cooking, a project that I work on at IBM wherein computers help humans create flavorful, never-seen before recipes, such as this Baltic apple pie or …
-
I’ve been thinking for a while about using the metric system to weigh all the ingredients in my recipes. This is what many professional kitchens do, by the way. I long ago abandoned …
-
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 …