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I love the idea of eating offals. I love the offals too, but I love the idea even better. To think that every part of an animal is respected and utilized instead of being thrown away makes me happy. It…
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Today I met with a friend who has no children for a coffee. It is important to mention that he has no children for a few reasons. The main being that I appreciate friends who have no children and still…
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Must every self-respecting cook have a signature dish? Because I don’t seem to have one. If you started reading in the hopes that this sorrel soup is mine, it is not. This season marked the first time I made it…
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This beetroot dip is the fastest a recipe went from an idea in my head to a blog post. Yesterday I’ve been contemplating what to do with a few rhubarb stalks that have been lying around for a tad too…
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I received Aran Goyoaga’s Cannelle et Vanille yesterday in the mail, which, on the surface, has nothing to do with Russian pirozhki, but hear me out. It’s a beautiful book, just like everything Aran does. It’s full of nourishing recipes…
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If ever there was a decadent dessert shamelessly hiding behind the cover of a snack — and a heatlhy-ish one at that — that would be Russian syrok (plural: syrki). If you know, you know. If you don’t, let me…
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We have come a full circle, who would have thought. Last May, when I first wrote about seasonal products I buy and all the things I cook with them, there was no other reason behind the idea than my urge…
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In one of my favorite Soviet movies — frankly, one of my favorite movies of any origin and era — Moscow Doesn’t Believe in Tears, the main character is introduced as “Georgiy Ivanovich, also known as Goga, also known as…
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I might be eight years too late, but a few months ago I bought Ottolenghi’s Jerusalem. I flipped through pages for days in search of the perfect first recipe to make. Which one do you think caught my attention? Flawlessly…
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