Anya von Bremzen

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Publishers Weekly describes Anya’s book, The Greatest Dishes, as “a journey where she collects esteemed recipes and arranges favorites from Apple Pie to Wiener Schnitzel, with stops for Hamburger and Peking Duck in between.”

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Photo by: Katie Dunn

Russian-born Anya von Bremzen is a contributing editor at Travel & Leisure magazine, where she writes about restaurants around the world. She is the coauthor of Please to the Table:The Russian Cookbook, which won a James Beard Award for Best International Cookbook in 1991, and of Terrific Pacific Cookbook. Fiesta! A Celebration of Latin Hospitality, won Anya her second Beard Award. Her most recent book is The New Spanish Table.  

 

Anya contributes regularly to Food & Wine, and her articles have appeared in Gourmet, the Los Angeles Times, and Condé Nast Traveler. When not traveling, she lives in Queens, New York.

See Anya 's Recipes

Latest Recipes

fish-stock-for-soups-rices-and-seafood-dishes
Fish Stock For Soups, Rices, And Seafood Dishes Added on Feb 3, 2009
fresh-sardines-with-garlic-and-parsley
Fresh Sardines with Garlic and Parsley Added on Feb 3, 2009
mesclun-with-figs-cabrales-and-pomegranate
Mesclun with Figs, Cabrales, and Pomegranate Added on Feb 3, 2009
lentil-salad-with-chorizo-and-jamon-crisps
Lentil Salad with Chorizo and Jamon Crisps Added on Feb 3, 2009

Cookbooks, etc.



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Anya 's featured recipe

Apple and Noodle Kugel

This is a wonderfully comforting Jewish dish from Lithuania that is ideal for brunch, but goes down just as well for dessert. I make it with a greater percentage of apples than noodles, but you adjust the amounts, if you wish. Click for recipe