In my last post, I presented my version of a traditional Czech roast duck, which wasn’t so traditional after all and omitted the red cabbage that usually accompanies the meat. Today, the…
Central European Food
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Here’s a recipe that I wanted to give you before the holidays: a traditional Czech whole roast duck! Pečená kachna is a classic holiday dish in Czech Republic (you can also enjoy…
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In my last post, I told you the tale of the ephemeral love between Rigó Jancsi and Clara Ward, and how it gave birth to a cake which, all things considered, should…
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Hungary has a rich history of cakes and pastries, which are sold in prestigious cafés and confectioneries throughout Budapest and beyond. Many historic establishments have survived to this day, and serve such…
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Every year around Easter, I invariably muse that it would be nice to post an Eastern European lamb recipe on these pages, and then realize that lamb isn’t really eaten with any…
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Many Europeans countries share the tradition of preparing a kind of sweet bread, often with dried fruits, for religious holidays. Germany has Stollen and Italy eats panettone, while Russia makes kulich and Poland…
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Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures.…
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In Czech Republic, a chlebíček is just an open-faced sandwich. More often than not, what you’ll see is whole plates of assorted obložené chlebíčky (literally, garnished little breads), which give amateur cooks the opportunity…
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Svíčková, which you might remember from my review of Bohemian Spirit Restaurant, is a curious dish. Take its name, for example. The recipe’s full name in Czech is svíčková na smetaně, meaning tenderloin…
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A long, long time ago, back in 2012, Daniel Humm’s roast chicken for two at the NoMad was all the rage in foodie circles, “talked about more avidly and incessantly than any…