Croatia

It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would…

How cheeky of me: I’ve told you the whole story of maraschino and Zadar liqueur production in my last post, but I still haven’t said anything about what those cherry liqueurs actually…

Since you may not be able to travel to Croatia this summer, I’ve decided to bring Croatia to you. My last trip to the Dalmatian coast was already a few summers ago,…

Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be…

The island of Vis, the farthest inhabited off the Dalmatian coast, has long been known for its fishing and its fishermen. Some go so far as to claim that the inventions of these…

Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe…

It’s officially summer, and I’m off to Croatia for two weeks. If you fear Food Perestroika withdrawal, here are some seasonal recipes for you to re-discover: To stick to the theme of my trip, try…

In most people’s consciousness, Eastern Europe does not evoke delicious seafood dishes. Apart from caviar or smoked fish (which most people actually eat rarely), the images that come to mind tend to be of thick brown meat…

Among other things, Hippocrene Books offers an unparalleled collection of  international cookbooks. Sure, the layout is rather dry (no pictures), and the titles aren’t updated very often, but where else can you…

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…