During cherry season, try this yummy dessert that I’ve adapted from Silvena Rowe’s Feasts — though Rowe mentions getting it from Carmel Pince, “possibly the best Jewish restaurant in Budapest.” In other words, it’s far …

This recipe closes my trilogy of “Lake Sevan’s Gifts” (see here and here for the first two parts). Common whitefish, locally called sig, was introduced into Lake Sevan from Lake Ladoga, and …

Red Alert! Random Eastern European dishes are invading our streets and restaurants! Should you duck and cover, or welcome the enemy? Almayass, the recently-opened New York offshoot of a Beirut restaurant, claims …

I know I’ve already posted a coulibiac recipe about a year ago, but this one is a bit different. While still keeping the format of a traditional coulibiac (dough, fish, rice), I chose …

During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great …

Red Alert! Random Eastern European dishes are invading our streets and restaurants! Should you duck and cover, or welcome the enemy? Last weekend, the Hester Street Fair on the Lower East Side …

In my previous wild turkey post, I proposed an original way to prepare the legs of your hard-earned gobbler. This time, I’m tackling the turkey breast, with a far more classic schnitzel …

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 …