Serbian Easter: Naturally Colored Eggs

Easter Eggs, Naturally Colored Easter Eggs, Eastern Orthodox Colored Eggs, Easter FoodContinue Reading

California Dreaming: Ojai Pixie Tangerine Cake with Caramel Sauce

I am standing at the kitchen sink washing dishes. A coffee maker is gurgling behind me, and to the right the onions and potatoes sizzle in the skillet on the stove. My 70s kitchen could have easily been duplicated from an Updike’s Rabbit novel, but all the smells that surround me scream comfort and warmth.Continue Reading

How to Taste Wine Like a Pro: BevMo! 5 Cent Wine Sale

If you know me at all, in real life or via Facebook, you know that I have a long-lasting friendly relationship with wine. It started when I was a teenager in Serbia, where beer and wine are conveniently considered to be more like food items, than alcoholic beverages. I did not like the taste ofContinue Reading

The Ghosts of Irish Past: Colcannon

I was in the U.S. only for about six months when I first encountered St.Patrick’s Day celebration. I was working in a restaurant that served green beer on March 17th and featured enormous shamrocks all over its walls. The customers shouted botched Gallic to one another and inhaled the bowls filled with corned beef, cabbage,Continue Reading

Mini Passion Fruit Cheesecakes for Valentine’s Day

February is not one of my favorite months. It’s too short, too whimsical, too unpredictable, and it comes just before my birthday month of March. I am a bit vain and it is not surprising that I cannot wait for February to move over and allow the bright yellow forsythia flowers to break the winterContinue Reading

The Year of the Horse

When he was in Medical School, Father had a Chinese roommate. This was back in the 50s, and Tzu-Ke-Lee attended the University of Belgrade on a Chinese scholarship studying Serbian language and culture. Even now, in his old age, Father can charm a linguist without being proficient in any language except Serbian, and in hisContinue Reading

Komisbrot, a Serbian Angel Food Cake, with Pompeian Grapeseed Oil Spray

I made Eggs Benedict for my family a few days ago and had leftover egg whites. I usually freeze my egg whites (I keep them in a plastic bag and I just change the number as I add more), but this time I decided to make Komisbrot instead. This is one of the lightest andContinue Reading

Autumn Bliss: Tufahije, Bosnian Poached Apples

I was born in the town of Novi Pazar in southwestern Serbia, very close to the border with today’s Montenegro and Herzegovina. My parents were newlyweds when they moved there, Father a young doctor, Mother the high school German and Art teacher. Their apartment was on the second floor of a building overlooking the main street that became the promenade atContinue Reading

The New Grain In Town: Buckwheat Rolls

Ever since I received my new kitchen toy from Grain Mill Wagon, I have been preoccupied with thoughts of grinding. My eyes search different grains every time I enter a grocery store and I have accumulated quite a selection of prospects. My newest acquisition was toasted buckwheat, a plant that has more in common with sorrelContinue Reading

Dominique’s Kitchen: A Home Away From French Home

I traveled to France only vicariously, first through my parents, then through my sister and my friends, and most recently through my oldest daughter, Nina. They all brought me presents from the land of Gaul: little crystal bottles of perfume, a roll of green silk that became my eighth grade graduation dance dress; gloriously stinkyContinue Reading