Every apricot pit conceals an intensely aromatic kernel. Eaten raw, this kernel is unpleasantly bitter, but once toasted its taste gets somewhat milder, reminiscent of almond. This should be no surprise, since …
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Paskha, the Orthodox Easter, usually falls on a different day from its Christian counterpart, because its computation is still based on the Julian calendar. I realize I don’t have many Paskha-themed recipes, …
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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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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 claim to …
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I’ve been seeing those large monkfish livers at the Union Square Greenmarket for quite a while, but I hadn’t had the chance to fit them into my dinner plans — until recently. Monkfish is …
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Here’s an easy first recipe to mark the arrival of spring: buy every possible variety of spring onions, shallots, and garlic (including garlic scapes) at your local farmers’ market and turn them into …
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Wishing you all a happy Novruz! I am including some pictures of President Ilham Aliyev and First Lady Mehriban Aliyeva taking part in the festivities in Baku, eating plov (above) or drinking tea …
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With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses …