This is a showy dish, which can be made with almost any type of meat: many German restaurants have successfully created chicken schnitzel dishes, to entice the more healthy-conscious.
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Iceland's culinary history is an example of human ingenuity and resilience on a remote island in the face of extreme environmental conditions. From the early Viking settlers to today's innovative…
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And just like that, it’s August, a month when almost anything can happen, and in Russia usually does. Each year the country braces itself for “The August Curse,” the month’s…
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Shashlik is healthy with this winning combination of chicken thighs, kefir, pickle brine and spices, which gets a long marinade and then a sear over high heat.
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Shashlik is not just a recipe — it’s an institution, and a very male one at that. Eastern European men rarely rush into the kitchen to prepare meals, but with shashlik,…
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What an amazing treasure trove of British culinary history, lore, and recipes Ben Mervis has created with The British Cookbook.
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Jennifer Eremeeva reviews Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings by Zuza Zak.
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Georgia's unforgettable tangy lamb soup with tomatoes, pomegranate, walnuts, and cilantro.
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A conversation with storyteller cook, Zuza Zak about her new cookbook, "Amber & Rye: A Baltic Food Journey," which explores the cuisines of Latvia, Lithuania, and Estonia.
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Veal Orloff This rich, creamy French/Russian classic was named in honor of one of Russia's ambassadors to Paris. It crossed the ocean to become a popular dinner party classic…
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