Vepřo-knedlo-zelo — literally “pork-dumpling-cabbage” — is Czech Republic’s national dish, but you’ve probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind …
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In my last post, I started reviewing the wine caves of Moldova. There are many other wineries in the country, and Sommelier‘s 2011 article here gives an optimistic but good overview of the …
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My latest summer peregrinations took me to the little Republic of Moldova (3.5 million inhabitants). My friends and family asked me, several times and with more than a hint of incredulity, what there …
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On my way to Moldova this past summer, I decided to brave the Russian bureaucracy (the eternal visa schemes) and traffic jams (2 hours from Sheremetyevo Airport) to spend one evening in …
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Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions …
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Last weekend in New York City, the Czech Center held the 15th edition of its annual Czech Street Festival. And unlike certain other street fairs better left unnamed, this one was actually …
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Ingredient Matcher is a new web site (and app) that offers to compare a list of ingredients you already have to its recipe database, in order to figure out what you can …
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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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Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I’ve ordered it in restaurants, I’ve been served either a rack of lamb or individual grilled lamb chops. What made either …