On a recent trip to Argentina, I expected to eat large portions of meat and drink wine at every meal. Still, I was surprised by the culinary diversity offered in restaurants, which dispelled the all-meat stereotype of Argentinian cuisine. Beef and other meats, of course, are on all menus, but so is seafood, an amazing …
These Carrot Oladky (morkvyani oladky – морквяні оладки in Ukrainian) are one of many dairy-based dishes eaten during Masnytsia or Syrny Tyzhden (translated as Butter Week or Cheese Week). Masnytsia is Ukrainian carnivale which takes place a week before the start of Lent, which often occurs at the end of February or in the first …
Carrot Oladky – Tender Carrot Pancakes from Ukraine Read More »
This Pistachio Napoleon Torte is my twist on the traditional Ukrainian Napoleon. In my childhood, Napoleon Torte was the epitome of a fancy dessert made only for special occasions by my aunt Titka Maria or Mama. Years later, when I began working in Ukraine, I learned this torte was adored by other Ukrainians and prepared …
Pistachio Napoleon Torte – a Twist on a Ukrainian Classic Read More »
My daughter Sophia teases me whenever I choose a beet dish from a restaurant menu, saying, “So Ukrainian of you!”. But I love the sweetness and earthiness of beets, which have been a part of my diet in soups, main dishes, and salads since childhood. This Winter Beet and Dried Plum Salad with Walnut Dressing …
Winter Beet and Dried Plum Salad with Walnut Dressing Read More »
These Medovi Pryanyky–honey spice cookies — have been an integral part of Ukrainian holiday traditions for centuries. Also called medianyky, medivnychky and medovyky, these names stem from the Ukrainian word for honey, med, meaning “made from honey” and announce that the dough contains honey, which makes sweet, long-lasting, easy-to-shape cookies. The word pryanyky (plural, pryanyk …
I first encountered this Korean Carrot Salad (in Ukrainian морква по-корейськи, корейський салат з моркви; also called morkovcha in transliteration from Russian) when I started to work in Ukraine over two decades ago. In those days, most fresh vegetables vanished from Ukraine’s markets by the end of October and those that remained were imported and …
It’s soup time! The autumnal equinox just passed, and days are getting shorter and cooler; the rainy season started. Slowly I am replacing the cooling meals of a record-breaking hot summer with warming dishes. Fall rain triggered reminiscences of my first mushroom-picking venture and this Romanian Mushroom Soup. One rainy fall day when I was …
This post presents a delectable apple and bread dessert known by various names. I call it Apple Babka, but similar recipes also are called Apple Zapikanka (pudding) or Apple Sharlotka (charlotte). The names often are confused because the recipes include similar ingredients: apples, bread or flour, butter, sugar and some also add eggs and/or milk. …
Apple Babka or Zapikanka or Sharlotka? – Ukrainian Apple Cake Read More »
I became curious about salting and fermenting vegetables when I lived in Ukraine and this post summarizes what I learned and provides my adaptation of classic recipes to small batches. The first summer I worked in Ukraine, a female colleague returned to the office with red-stained hands after a weekend in their family village. When …
Making Summer Last — Salting and Fermenting Vegetables in Ukraine Read More »
Crimean Tatars, descendants of Mongol-Tatar nomadic tribes, left a legacy of chebureki (plural; singular; cheburek), their special savory meat-filled hand pies wherever they lived in Central Asia, including Ukraine. Chebureki resemble other hand pies eaten worldwide such as British Cornish pasty, Latin American empanada, Middle Eastern börek, Indian samosa, Italian calzone and Ukrainian pyrizhki. While there appears to …