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Bagels (Lox and
Bagels) (Jewish) The food which needs no introduction, - especially in NYC. Bread donuts - commonly smeared with cream cheese, butter or (best of all) layered with lox - a smoke cured salmon fillet with salty edge. A foundation of NYC cuisine, often eaten for breakfast by those on the run. 3.2 stars. Would I try again? Of course...especially with lox Where I found it: Anywhere in NYC...but said to be particularly good from Ess-a-Bagel, or H&H. |
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Blini/Blintz
(Russian) Russian Crepes, filled with any number of stuffings - including potato, meat, sweet jams or caviar. (They can even be eaten plain--often with a topping of sour cream.) Thin and delicate, these little snacks are tasty - one of the more memorable and exotic offerings in the East European repetoire. Yummy. Would I try again? Yes - they were tasty. (Though, I'll need some tofu sour cream...!) Where I found it: Uncle Vanyas |
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Borscht
(Ukrainian) Served hot or cold, bright red vegetable/beet soup - commonly served with a dollop of sour cream. The borscht I had was homemade - many years prior - but I remember it being satisfying comfort food - sweet and filling. 3.2 stars. Note: Recent samplings of Borscht have proved less rich than memory - comprised of light, watery soups similar to tomato broth. So maybe the home version I tried was not authentic - and not representative. Better, yes...but common? No. Would I try again? Yes - its been awhile, and due for another taste Where I found it: Home (Mom cooking) |
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Gefilte Fish
(Jewish) Kosher fish balls, boiled with carrots and onions. Though not much to look at, these snacks have a mild, pleasant taste. High in protein, too! 3.3 stars. Would I try again? Yes Where I found it: Any supermarket (at least on the Northeast coast) - available in the kosher isle |
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Jonjoli
(Georgian) A peculiar Georgian salad, made from acacia flowers. (A strange, brownish vegetable with little bulbular endings on the stalks. ) The dressing is lightly flavored and oily and the overall taste is distinctive - something like capers. All in all, an interesting dish. Would I try again? No. I enjoyed the salad...but did not love it. Where I found it: Primorski |
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Khachapuri
(Georgian) A decadent flaky pastry (with an outer coating similar to a French Croissant.) The inside is stuffed with Georgian cheese - distinguished by a rich, thick texture and taste. Wow, these are good. If there is a God out there, he'll eventually have Primorski make a version with vegan soy cheese...! Would I try again? Were they vegan, I'd make this a regular thing...! Where I found it: Primorski |
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Kasha (and
Kasha Varnishkes) (Russian/Jewish) Roasted wholegrain buckwheat and bowtie noodles, commonly topped with a tasty gravy. Nutritous grains - and tasty pasta, in one ready made meal. Classic homecooking - tasty and satisfying. 3.7 stars Would I try again? Yes, definitely. Where I found it: Home (Mom cooking) |
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Kugel (Jewish) Thick noodle casserole, mixed with bread/potatos/cheese - sprinkled with raisins and other sweet fruit. The taste is mild, but a slab of kugel can be formidable: large, blocky and very filling. Really not my thing - too carby, with not enough wow. Would I try again? No. Where I found it: Katz's Deli |
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Latke
(Russian/Jewish) Fried pancakes made from grated potato and egg. Topped with optional dressings from sour cream to apple sauce, these fritters and delicious (especially when made extra-thin). 3.7 stars Would I try again? Yes. Where I found it: Home (Mom cooking) |
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Lavash
(Georgian) Georgian homemade bread. From my understanding, it's available in many shapes and forms - the kind that I tried was a large hunk of bread, with a slight cornbread/cheesy flavor and mild granular texture. Really nice stuff - though I purposely didn't fill up on it, in order to leave room for everything else. Would I try again? Yes. Where I found it: Primorski |
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Matzo/Matza
(Jewish) The infamous unleavened bread - a wide, thin cracker made from flour and water. Traditionally eaten during Passover (but tasty throughout the year.) Would I try again? Occasionally. Where I found it: Any supermarket (at least on the Northeast coast) - available in the kosher isle |
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Matzo Ball Soup
(Jewish) Dumplings - made from Matzo meal and egg, served in a broth of chicken soup. Lightly seasoned with salt and pepper, matzo balls can be dense - or light and fluffy...either way, a very filling meal. 3.2 stars. Would I try again? Every once in awhile. Where I found it: Home (Mom cooking) |
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Pickles
(Georgian) Pickles are an extremely popular side dish in Georgia - and no wonder, because they're really good. At Primorsky, I sampled pickled tomatoes, flavored with a wonderful spike of vinegar. Honestly, they were the highlight of the evening. Well, that and the Khachapuri. But the pickles are vegan, so they get a few extra points on that alone...! Other commonly pickled vegetables are also available, including red cabbage and watermelon (!) Would I try again? Yep! These were yummy! Where I found it: Primorski |
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Pierogi/Varenyky/Pelminis
(Russian/Ukrainian) East European dumplings filled with potato, cheese, or meat and even cherries...generally quite buttery, traditionally served with a side of sour cream. (Varenyky is the Russian name for these snacks.) (Note: the cherry versions are actually GREAT!) Would I try again? Nah - with the exception of the cherry dessert dumplings, these guys were bland - gimme Korean Mandoos over these anyday! Where I found it: Ukrainian East Village Restaurant, and Uncle Vanyas |
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Satsivi
(Georgian) A number of dishes, drowned in a thick, rich-creamy sauce made from walnuts, garlic and egg. (At Primorsky, my husband sampled the Chicken Satsivi. While I did demur on the meat, a taste of the sauce itself proved quite nice. You can really taste the walnut...!) Would I try again? Every once in awhile. Where I found it: Primorski |
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