It’s been exactly one year since my first recipe (Tvorog, Russian Fromage Blanc), and I’m now writing my 108th entry! I thought I’d use the occasion to review Food Perestroika’s most and …
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Zhingalov khats, a flatbread with a variety of fresh herbs, is a specialty from Nagorno-Karabakh (literally, it means bread with herbs in Armenian). If you ever visit the market in Stepanakert, you can …
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Lavash is a large flatbread popular in both Armenia and Azerbaijan, where it’s commonly used to wrap food like kebabs. The etymology of the word is unclear, and various scholars alternately mention …
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The 2011 NYC Dumpling Festival took place on the Lower East Side about 10 days ago, and visitors had a chance to taste dumplings from various cuisines and to take part into …
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As I’ve explained before, rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. In a previous post, I showed …
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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 …
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