I was thinking recently about making crèpes when I stumbled on this Spinach Nalysnyky (Crêpes) recipe from a Ukrainian food blogger at panistefa.com. The Ukrainian language recipe, written with a chatty narrative, and its accompanying photos inspired me to try it. So I translated the text and made a batch. The nalysnyky turned out great …
Spinach Nalysnyky (Crêpes)* with Veal Stroganoff Read More »
When the dog days of summer bring temperatures in the high 90s and turn the air thick and sultry, my enthusiasm for the kitchen diminishes: it’s too hot and sticky to cook a dinner, with or without an outside grill. What is needed now is an easy to prepare meal that cools us down, and a visit …
This buckwheat vegetable salad was an accidental creation, as are many of my culinary efforts. I recently decided to reduce our intake of meats and dairy, incorporating additional vegetables into our meals, even planning some meatless dinners. So I bought an assortment of fresh vegetables at a farmer’s market, intending to use these ingredients in …
It’s asparagus season. The appearance of bunches of vividly green or ghostly white asparagus at the local market is a harbinger of spring, calling for a seasonal celebration of this often unappreciated vegetable with special recipes for soups, omelets, soufflées, tarts and even asparagus desserts. And now is the time to savor the difference in …
The crust is the flavorful base for this assembled Grilled Vegetable and Hummus Black Pepper Olive Oil Tart and is star of this post. Using olive oil in baking was new to me until I started traveling to countries along the Mediterranean littoral where I encountered breads, pizzas, cookies, pastries, tarts and cakes made with …
Grilled vegetable and hummus black pepper olive oil tart Read More »
Over the years, I spent more time in Istanbul than any other foreign city. Some visits were for business, some for fun. Istanbul, located 657 or so miles south of Kyiv, provided an easy escape from the Soviet dreariness that I encountered when I began working in Ukraine in 1993. Usually, at the end of …
There is wide discretion in recipe nomenclature. You can pretty much name a recipe anything you want. The usual practice, however, is that the name should indicate something about the ingredients and style of preparation. I named this dish a clafoutis despite knowing that the French are persnickety about naming classic recipes. Académie Française, the renowned …