Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted …
-
-
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 …
-
Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait until the next holiday season to eat foie gras! Washed down with some chilled dessert wine, …
-
With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a …
-
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 …
-
In Georgia, walnut-stuffed eggplant rolls are almost as popular as khachapuri. In Abkhazia, too, apparently, as I adapted this recipe from an Abkhaz cookbook! These rolls make for a very satisfying appetizer, …
-
Happy Easter everyone! If you’re still looking for recipes for today, take a look at some of my previous posts: For the sacrosanct lamb entrée, try the roasted leg of lamb stuffed with …
-
-
My series of dishes named after Eastern Bloc cities and regions has taken you to Dubrovnik, Vojvodina, Telavi, and now… Ufa, the capital of Bashkiria. The Bashkirs, just like the Tatars who also live there, are a …
-