"Forced Out of Crimea, Tatar Restaurant Finds Solidarity Among Kiev Diners"
For Tatars who have migrated westward and the many Ukrainians who once spent their holidays on the Crimean peninsula, chebureki elicit nostalgia for a region that has grown increasingly violent and uninhabitable.
"Slow Jam: Getting it On, Snail Style, in Bohemia"
The great majority of so-called escargots a la Bourguignonne actually come from countries like Romania, Poland, Hungary, and the Czech Republic.
Originally published in Lucky Peach. View PDF.
"The Fight to Save Poland's Milk Bars"
As police surrounded the scene, the crowd of demonstrators chanted 'Raz, dwa, trzy'—one, two, three—'pieee-ro-gi!'
"Where to Shop in Prague"
Homegrown creatives and indie boutiques showcase the Czech Republic's inimitable sense of style.
Originally published in Travel + Leisure. View PDF.
"A Journey to the Little Czech Town Made of Stinky Cheese"
An outsider is apt to wonder whether the denizens of little Loštice, Czech Republic, ever tire of the local cheese.
"Feats of Festivity: Going the Extra Mile to Celebrate Thanksgiving Abroad"
The only thing more challenging than learning how to roast a turkey without desiccating the thing is figuring out how to procure one in a Slavic language, or from a souk in Jerusalem, or under a repressive regime.
"In Prague, Better Alcohol Means Better Absinthe"
In a city thronged with stag partiers—where the world’s best pilsner still costs less than its bottled water—the cheap thrill of a Listerine-colored absinthe is a pretty winning proposition.
"Visit the Century-Old Deli that Makes Prague's Favorite Sandwiches"
The open-face sandwich has a storied history in Europe, from the hearty medieval trencher to the delicate Danish smørrebrød, the French tartine, the British whatever-on-toast.