WINTER ★ TABLE

Slice of love @thesuperfiend #tastespotting #wintertable #sundayfunday #verythankful #livinlarge #bestbrunch

Baby zucchini, roasted red pepper and Yukon frittata with smoked Gouda @thesuperfiend #wintertable #bestbrunch #sundayfunday #tastespotting #livinlarge #castironlove

The James Beard Awards have added a category for outstanding bar program, 21 years after the prizes began.

http://www.foodandwine.com/recipes/winter-borscht-with-brisket

BORSCHT: GALLERY 2

BORSCHT: GALLERY 1

Half-Sour Peppercorn Kirbys Pickled Beet Blush Onions Salted Jalapeños+Carrots

Horseradish infused vodka, borscht 2 ways: deconstructed borscht salad and iced borscht cups, Russian hunter's sausage & garlic+pepper cured "salo" and home-cured and smoked king salmon.

This simple little candy is very iconic in Russia. it is every child's perfect treat, and might just be one of those things that i can remember longing for and dreaming about when i was little... today, i carry this taste memory with me always- the pure sugary sweetness and glassy crunch of these little red cockerels are enough to send me back in time 30+ years to the first one i ever tasted!

just finished... HIGHLY recommend!

breakfast

Few things remind me of my childhood as much as Chicken Tabaka. I remember fondly the shocking and fantastic smell of savory garlic, laced with the fresh floral scent of dill, filling the room as my father held down the top of a dutch oven and pressed it with all his might onto the chicken to flatten and crisp the skin. Although nothing compares to all of the smells, memories and tastes of how i remember this dish, this Chicken Tabaka at Cafe Glechik in Brighton Beach is a pretty close substitute...

Although Pelmeni is a Russian national dish, it does have numerous look-a-likes - in particular the Ukrainian vareniki and the Polish pierogi, which are varieties of dumplings filled with mashed potatoes, cheese or berries. The easiest way to spot the difference is to look at the shape  and size; a typical pelmeni is almost circular and about two inches in diameter. The other forms are usually more elongated and larger in size. Also, pelmeni will never have a sweet filling, unlike its Ukrainian counterpart. Another distinguishing feature of the hearty pelmeni is that they can be kept frozen for long periods of time with little loss of quality or flavor; in fact the water they’re boiled in can be great for making soup. Indeed freezing pelmeni is  a popular choice. In Siberia the dumplings are generally frozen  outdoors and preserved through the winter, and then taken on long  journeys, as the food is non-perishable and easy to cook. But pelmeni is not just found on the frozen Siberian tundra! Wherever there is a Russian community you’re bound to find some luscious pelmeni bubbling in a big pot of water on the stove!

Seen in Brighton. Any takers?

Sublime Siberian Pelmeni at Cafe Glechik. With a generous coat of sour cream and white vinegar. The best in Brighton Beach.