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 …
-
-
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 …
-
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 …
-
-
-
-
Black currants are very popular throughout Europe, and Russia is the world’s largest producer of currants and gooseberries. While the leaves are used to pickle vegetables, the acidic but highly flavorful berries …
-
-
Red Alert! Eastern European dishes are invading random Western restaurants! Should you duck and cover, or welcome the enemy? M. Wells Diner, with its salmon coulibiac, may be no more, but here’s …
-
This dish is inspired by a recipe from John Besh’s My New Orleans, a book that mysteriously arrived on my doorstep without me even ordering it. I was immediately seduced because it …