Stuffed grape leaves (aka “dolma”) were a fixture of late 60s and early 70s American entertaining, adopted from Greek, Balkan, and other Mediterranean, and other Middle Eastern cuisines. When I […]
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Original Culinary Journalism, Delicious Recipes, & Behind-the-Scenes with Industry Professionals
BOLD BITES: Mushroom Consommé with Beet Strips and Chervil
by Michael A. Gardiner December 22, 2025 In Eastern Europe the classic Christmas Dinner is served on Christmas Eve rather than on Christmas day itself. With a wife of Polish […]
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BOLD BITES: Latkes with Smoked Salmon, Pickled Blackberry, and Wasabi Cream
by Michael Gardiner December 20, 2025 This dish is the mash-up of two prototypically Jewish elements and two that definitely don’t seem to be likely suspects. But the acidity and […]
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BOLD BITES: Aushak with Tomato Duxelles — A Taste of the Silk Road
by Michael A. Gardiner February 5, 2025 Aushak is the national dish of Afghanistan. I first encountered Aushak at the marvelous Afghani restaurants of Madison, Wisconsin restauranteur Ghafoor Zafari. His […]
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