Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies.  Red currant jelly is nonetheless a great companion …

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 …

Here’s a decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned …

Georgian Bread, in Brighton Beach, occupies what could be the ultimate niche market. As you probably guessed, it makes Georgian bread. Two kinds to be precise: shoti and khachapuri. And this is pretty …

Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used, and commercial brands in Russia and Ukraine offer anything from blackcurrant …

This is my last lake trout recipe for a while, I promise! Not only do these sausages buy you a couple days before you have to eat them (because you have to …

So you’ve caught all that trout, you’ve pan-seared or cured the best fillets, and you still have plenty of fish left. Pickle it! This recipe is perfect for smaller fish, as pickling will …