2011 is coming to an end, and I must say I’m not sure I’ve ever eaten in as many Eastern European restaurants all in one year as I have in the past …

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 …

Happy holidays, everyone! I’ll be away for the next 2 weeks, but if you’re looking for menu ideas, here are some suggestions: The  Duck Foie Gras Terrine and Lake Trout Rillettes (you could use salmon instead) …

It may be hard to imagine when you’re eating lamb kebab after lamb kebab in Azerbaijan, but there are a lot more dishes in the national culinary repertoire.  In Baku, you can …

With my first deer now in the freezer, I need to come up with recipes for the whole beast. I made a great roast out of the hind leg last weekend (more …

Encouraged by the success of my Crème de Cassis over the summer, I went back to Fishkill Farms to pick strawberries. Picking strawberries is tough work, choosing the ripest berries on all fours in …

Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the …

Red Alert! Eastern European dishes are invading random Western stores and restaurants! Should you duck and cover, or welcome the enemy? This time, the alert comes from the Reading Terminal Market in …

This dish is inspired by a recipe from an article on Georges Blanc in the Spring 2010 issue of Culinaire Saisonnier. This is a fairly simple preparation that emphasizes the flavor of …