Ukraine: Borscht ๐Ÿ‡บ๐Ÿ‡ฆย 

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Summer isn’t exactly prime borscht season.

As it turns out, though, I made my borscht six months ago.

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Romania: Sarmale with mamaliga ๐Ÿ‡ท๐Ÿ‡ด


There’s something about the brassica family that generally doesn’t agree with me.

Fry up the onions and fennel, then add rice.

Fry up the onions and fennel, then add rice.

Maybe it’s the sulfury notes of broccoli or Brussels sprouts. Or perhaps it’s the bitter flavor of underprepared kale that burns me. Maybe it’s just the general consistency of the brassicas that sends me running and screaming.

Whatever you call it, don’t call me late to eat brassicas โ€“ because there is no late on “never.”
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Macedonia: Tavce Gravce ๐Ÿ‡ฒ๐Ÿ‡ฐ


I feel like I undervalue the humble bean in my cooking. They’re so pretty to look at dried, and can taste great cooked even if they lose some of their aesthetic value. But I never try to grow my own beans; I don’t like to use canned beans but it’s a hassle to prep dried beansโ€ฆ at the end of the day, seems like beans just end up taking up space in my pantry looking good and not doing much.

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