So you’ve made your 10 pounds of Imeretian cheese and you’ve been eating grape and cheese salad for the past two weeks. You’re starting to regret letting me enroll you in that slow …
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After the debacle of 2012’s deer hunting season, when I spent 3 days on a tree stand and 3 nights in a tent in the middle of the Adirondacks without seeing a …
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By now, you have doubtlessly made pounds and pounds of the Imeretian cheese I blogged about earlier this week. You must be wondering “oh, what to do with all this delicious cheese?” …
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So you want to make your own cheese but don’t want to break the bank buying a cheese press? You don’t want to spend your weekends monitoring the temperature of your milk, …
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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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Many of you have probably noticed by now that this is a Russian food blog. But it never hurts to state the obvious once in a while. And to drive my point …
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If you read my previous post about Nasha Rasha, you might remember that their flavored vodkas were about the only things worth spending a ruble on. There was a good blood orange vodka, but …
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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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Here’s a recipe that should come in handy for the upcoming holidays. The idea for this dish stemmed from a popular dessert at family Thanksgiving dinners. The original was a plain chocolate …