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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I was recently reading about potato waffles in Culinaire Saisonnier, and it sounded to me like an original, yet also forehead-slappingly obvious, alternative to potato pancakes. I started to picture a decadent …
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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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I’ve written countless times about khachapuri. This cheese bread is featured in each of my Georgian restaurant reviews at least once, if not more, and it appears on the menus of many Russian restaurants …
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Red Alert! Random Eastern European dishes are invading our streets and restaurants! Should you duck and cover, or welcome the enemy? In a Red Alert almost three years ago, I featured the rather …
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MeatPolish FoodRecipesUkrainian Food
Venison and Potato Latke Burgers with Vodka-Battered Vegetables
by FlorianA whole deer, even if you keep the backstraps and legs whole, yields a lot of ground meat, mostly from the neck and the belly. This is nothing to worry about: these …
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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 …
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Back when I wrote of my adventures in wild Abkhazia, I talked about shashlyk, spices, cheese, honey, and wine. And of course lodochka (aka Adjaran khachapuri). But there can be more to Abkhazian …