Bulgaria’s earliest inhabitants were the Thracians. Originally nomadic herders, they settled in Bulgaria’s fertile, well-watered lands. There, they cultivated wheat, barley, and grapes, raised sheep, horses, and goats, and collected honey. Later, the arrival of the Slavs and Proto-Bulgarians in the Balkans further enriched the local culture and diet. Notable examples include fermented dairy and […]

Serbian cuisine is heavy on meat, dairy, and grains, a product of the nation’s geography and history. Serbia’s mountainous south lends itself to pastoralism and the earliest Serbs were mostly herdsmen. The Ottomans, who dominated Serbia from the 14th-19th centuries, were more interested in Serbia’s fertile river valleys, concentrated in the north. Serbs and their […]

Easter breads such as kulich, paska, choreg, and nazuki are delicious Easter traditions. Easter is by far the most important religious holiday for those practicing Eastern Christianity. In addition to church services and egg dying, the holiday is also marked across the cultures by ritual bread baking. Despite the wide geographic area covered by Eastern […]

Polish food is hearty, flavorful, and deeply rooted in tradition. It is also experiencing a revival, re-inventing itself in major Polish cities as the country celebrates its heritage and embraces the latest trends and inspirations from world cuisines. Today, while dishes like pierogi, kielbasa, and bigos (hunter’s stew) are one you must try while visiting […]

The dumplings and pastries of Europe’s northeastern flank have a story to tell. Their recipes, etymologies, and related traditions are intertwined in a complex historical knot. There are so many ancient connections that it is almost impossible to say which influenced the next. And yet, each dish is held up as a unique and integral […]

Russia’s Olivier Salad (Салат «Оливье») and Latvia’s rasols are well-known staples of their respective cuisines and common additions to holiday tables. Today, the recipes for both are quite similar, with chopped vegetables, egg, and meat dressed with mayonnaise. Olivier is now eaten throughout the former USSR and has even become common as “Russian Salad” in […]

Blini (блины) are a breakfast favorite in many Eurasian countries. The most basic recipe involves just flour, milk, and eggs. The resulting very thin pancake can be enjoyed in a variety of ways from sweet to savory. Although the recipe is quite simple, they are somewhat labor intensive to make and thus are often associated […]

Olga below describes the place of caviar in Russian food culture. In simplified Russian, she describes where the delicacy is harvested from, the major types of caviar, and how the types differ in cost and quality. We also provide an English primer below discussing more of the history of caviar, how it is eaten and […]

Olga below continues her discussion of the deeply held place that mushrooms have in Russian culture. In part one of this discussion, she focused on how and where and find the mushrooms. In part two, below, she discusses how the mushrooms are preserved, prepared, and consumed. A staple of the regional diet for centuries, mushrooms […]