Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia. The Russian Wikipedia informs us that in 1964, …

Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks and more famously in Rabelais’ Pantagruel in the 16th century. Although they were originally …

This dish is inspired by a recipe called “Veal Escalops Dubrovnik Style” that I found in All Along the Danube, by Marina Polvay — someone who has managed to both present a food show called Cooking …

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 …

I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened …

Wild boar is eaten all across Eastern Europe, from eastern Germany to Russia. It is a common charge in heraldry, displayed on the coat of arms of Ebersbach in Saxony. Boar hunting was …

Here is another recipe I adapted from the Derrydale Game Cookbook. The original had you keep the whole bird on the bone, which must have been pretty hard to cut and eat …