“Caviar? Caviar? Gude deescount price. Luke! Luke!” This is the sound you’ll hear if you ping the tourist radar just inside the door of the Besarabsky Market in central Kyiv.
My first encounter with Ukrainian cuisine was at a Howard Johnson’s restaurant in Chicago – of all places! I was a junior in high school, my family had just moved to the “Windy City,” and I’d started my after-school job as a waitress at HoJo’s.
One of Spain’s culinary gifts to the world is tapas, and no trip would be complete without a night out wandering from bar to bar sampling these tasty tidbits.
The old adage says that the kitchen is the heart of the home, and I guess that’s true. But what if it’s also an extraordinary work of ceramic art and a valuable source of information on fashion, diet, and the lifestyles of wealthy families of Spain in the late-1700s.
Many of you know that we fell in love with ajvar on our trip to the Balkans. We ate it almost daily, and it’s become a regular menu item at home. We became so enamored with the delicious spread that we vowed to make our own when we got home.
Every traveler knows that one of the rewards of visiting new places is experimenting with regional foods. A vast array of local ingredients, herbs, spices and cooking techniques guarantee an almost limitless supply of new dishes to tempt the palate.
It’s been hammered into our malleable brains since childhood, so of course, we all eat nutritious fruits and veggies for a healthy body. At least that’s what most of us like to tell ourselves.