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 …
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Croatia
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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 …
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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 …
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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 …
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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 …
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Unbeknownst to most of us, maraschino cherries haven’t always been the overly sweet, rubbery, bright red mess we are accustomed to in our cocktails. You can read their fascinating history on Wikipedia, …
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