In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can …

As I reported in a previous post, I went deer hunting earlier this month. While somebody who actually knows what he’s doing was driving the hunt, I was hiding in tree stands …

The road to Racha, food stands and Soviet relics; tasting Khvanchkara with the locals.

Achma is a kind of cheese lasagna found in the Adjara and Abkhazia regions, where the crisp top crust contrasts with the tender cheesy layers. Somehow, I’ve eaten more of it in Moscow than …

Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It’s an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine, …

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 …