Czech 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…

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…

When I last talked about my trip to Moravia, I didn’t actually give you many details about the fishing itself. Truth be told, I almost came home with nothing to recount at all.…

True story: A couple weekends ago, I went fishing in rural Moravia. I caught a trout, picked up a bottle of Riesling from a nearby vineyard, came up with this recipe, inspired by local specialties, and…

Vepřo-knedlo-zelo — literally “pork-dumpling-cabbage” — is Czech Republic’s national dish, but you’ve probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind…

Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the…