Central European Food

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…

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…

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…

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…

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…

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…

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.…

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…

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…

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…