This fűszer, or ‘spice,’ plays off some of the common flavors found in Hungarian cuisine, as well as many of the surrounding countries of Central and Eastern Europe. One of the only countries to really grasp onto chilies within Europe, the Hungarian herdsman rather preferred a milder strain for their meat stew, or goulash. But […]
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Armenia. It’s own nation; just barely. They are incredibly proud of their heritage and their homeland. They come from the ancient lands of the Mesopotamia and lived through the Ottoman empire. They’ve been ‘owned’ by both Turkey and Russia, over and over, and their cuisine is a mix of flavors that shows these ever waving […]
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Making fresh horseradish is very simple. As a person who doesn’t like mayo I prefer to make mine not creamy. The recipe below is as basic as it comes, but you will be surprised at the amount of heat and even sweetness fresh grated horseradish root carries on it’s own. The vinegar is a must […]
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This recipe is my own creation inspired by my recent discovery of Ćwikła/Tsvikli, an Eastern European relish that uses beets and horseradish. This one, here, is a fantastic recipe, but I had a heck-of-a-time trying to come up with a better name than an obvious list of ingredients. As you can see from the title […]
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As Ćwikła in Poland or tsvikli (цвіклі) in Ukraine this relish, a combination of beets and horseradish, is very commonly used as a spread on sliced bread, and is in-fact so popular that it is sometimes referred to as Ukrainian Kimchi. In Russian, hron (Хрoн) means simply horseradish, but also usually refers to this relish with both […]
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