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Restaurant Review: Hospoda, 2nd Incarnation
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...
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Happy Holidays 2014!
Dear readers, Before heading to France and Czech Republic for the next two weeks, I’d like to wish you all happy holidays! I plan to come back with enthusiastic (I hope!) reports on modern Czech...
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The Best and Worst Restaurants of 2014
I can’t believe I reviewed only six restaurants this year! That’s four less than last year, even though I still feel like I spent all my time eating Eastern European food. However, I can comfort myself...
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Bosanski Lonac, Bosnia’s National Dish
Call it my resolution for 2015: I’ve decided to extend (complete?) my collection of national dishes this year. I’ve already covered Czech Republic, Poland, Ukraine, Azerbaijan, Georgia, Uzbekistan,...
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Paris Restaurant Report: Resto Ukraine
In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always have the depth...
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Ukrainian Snapshot: 10 hours in Kiev, August 2012
Ah, the good old days of Aerosvit! New York-Kiev non-stop in a mere 10 hours, on a plane with nearly non-existent entertainment but at a reasonable price. I’ve used Kiev as a stopover on many trips,...
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Siberian Birch Syrup Pie and Kefir Ice Cream
If you find yourself in Canada, you might try the impossibly sweet yet addictive maple syrup pies. In New York City, Momofuku Milk Bar has the infamous crack pie, which isn’t all that different, except...
View ArticleParis Restaurant Report: Chez Mademoiselle
In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always have the depth...
View ArticleCzech Impressions on MUNCHIES: Becherovka
I will soon start a series of travel posts on my recent trip to Czech Republic, but you can get a taste of things to come with my new article on MUNCHIES: Becherovka Is Better Than Cough Syrup. The...
View ArticleNew Server, New Theme!
Frequent readers will certainly have noticed some changes in Food Perestroika’s look and feel over the past few days. This is still a work in progress, so I apologize for the less-than-perfect...
View ArticleEstonian Sea-Buckthorn Sundae
After the recent birch syrup pie, here’s a second serving of kefir ice cream with birch syrup — but in a totally different format, and with the very peculiar flavor of sea-buckthorn. Sea-buckthorn is...
View ArticleZur Belish, Tatar Meat and Potato Pie
About three years ago, I found a little cookbook called Bayram: Bashkir and Tatar Cuisine, with plenty of inspiring recipes and attractive pictures, which I promptly used to create my Lamb Shanks Ufa....
View ArticleThe Chef Watson Cookbook
… is available for pre-order on Amazon and Barnes and Noble! The above video, produced by the Institute of Culinary Education, gives a taste of things to come. I introduced Chef Watson on this blog...
View ArticleRestaurant Review: Russ & Daughters Café
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...
View ArticleBlini with Smoked Salmon
Despite my efforts to create original recipes, the most popular post on this blog remains Blini and Oladi, Russian Pancakes. Not exactly the most innovative dish, one must admit. But I guess I’ve got...
View ArticleCzech Impressions: U Modré Kachničky I & II, Prague
What do you do when you write a blog about Eastern European food and go to Prague on vacation? You go to plenty of restaurants, of course! Of all the destinations east of Berlin, Prague is one of the...
View ArticlePike, Buckwheat, and Green Apple Burger with Celery Root Gratin
The weather was bitterly cold that March morning, and whiteout conditions were looming. Only a handful of indomitable fishermen (us, obviously) had braved the elements and ventured out on the frozen...
View ArticleSpring Cleaning and Paskha 2015
I don’t really have any new recipe for you for Paskha, so you’ll have to check out my compilation from last year. Don’t think I’ve been sitting on my butt eating a lamb roast, though! In the spirit of...
View ArticleIce Fishing Is Amazing, If You Can Stand the Frostbite
I published a new article on MUNCHIES a few days ago: Ice Fishing Is Amazing, If You Can Stand the Frostbite. It’s more about the hardships faced by the ice angler than about food, but you’ll recognize...
View ArticleBeet-Cured Salmon River Steelhead
As I wrote a couple years ago, fishing the Salmon River in autumn can be pretty hectic. Thousands of fishermen, many of them about as clueless as me, crowd the river bed, the shores, and the bridges,...
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