Spring is here, and despite the persisting snowfalls throughout New York State, the ice fishing season is coming to a close. I haven’t had much luck recently. No matter how hard I …

Whether you want to celebrate the last day of Maslenitsa, Saint Patrick’s Day with a Russian twist, or the coming birch sugar season, this is the drink for you. The Irish-cream-like mixture dilutes the …

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 …

At long last, my Latvian hare trio is complete! I started this project when I discovered those mysterious recipes for hare cheese. If you run an internet search for hare cheese in English, …

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 …