Dear readers, I wish you all happy holidays, and a lot of success in the kitchen for your dinner plans! Of course, this is the perfect time of the year to try …
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As a holiday surprise, a program ad was placed for Food Perestroika at the Dalton Chorale Winter Concert by my partner (she’s an alto). They sang works by Franz Joseph Haydn, the famed Austrian …
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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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When it comes to making kebabs, duck probably isn’t the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender …
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It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it …
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Happy Thanksgiving, Americans! If you haven’t made a dinner plan for Turkey Day, it’s not entirely too late: Instead of preparing a whole bird, make Turkey Schnitzel. Go for a smaller beast, …
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This past weekend, we went to Brighton Beach to assess the damage caused by Hurricane Sandy on the Russian restaurant scene, and support the local businesses with a few shots of vodka.
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This recipe is inspired by the crab salad I ate at Baku Palace in Sheepshead Bay a few weeks ago (my restaurant review will come soon, but for now the place is …