This curious dish — which has very little to do with actual cheese — was actually what first motivated me to start my Latvian Hare Trio. The final result may look like a traditional pâté, …

After last week’s hare loin, this post features the hare legs with another group of typical Latvian winter flavors: potato, sauerkraut, and animal fat. The recipe is pretty short, because most of …

Black Balsam is a traditional Latvian herbal liqueur. Its recipe, created by a pharmacist living in Riga, is based on a composition of 24 different plants, flowers, buds, juices, roots, oils, and …

Of all game meats, hare is one of the most full-flavored, and one of the most vilified. After all, not only are you eating a rodent, but the critter’s constant running suggests …

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 …

This recipe combines some rather eclectic culinary impressions from my recent trip to Eastern Germany: the sour-cherry mustard from Bautzen, Erich Honecker and his passion for hunting, the mulled wine of the Christmas markets, and potatoes …

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 …

I’ve already posted a blueberry jam here a while back, but this recipe, adapted from Blue Ribbon Preserves, is also worth your time. And if you like picking your own berries, this is a …

When I started this blog over two years ago, I never took the time to write a mission statement. So I’ll kick off 2013 by fixing this. Here is the Food Perestroika …