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Anya vonBremzen

Anya vonBremzen
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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.”

Anya vonBremzen
Anya's Featured Recipe
Apple and Noodle Kugel

Click here for recipe

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.

 

She is currently working on a book called Mastering the Art of Soviet Cooking to be released in September 2013.

 

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.

Latest Recipes

Fresh Sardines with Garlic and Parsley

One of the Basques favorite ways to treat just-caught anchovies is to butterfly them, then gently cook them in fragrant olive oil that,...

(1 Votes)

Fish Stock For Soups, Rices, And Seafood Dishes

A good strong fish stock will lend a special marine smack to a number of soups, seafood dishes, and rices in this book. While you can al...

(1 Votes)

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 w...

(1 Votes)

Armenian Pizza

This dish, prepared by Armenians who settled in Turkey, became our favorite snack on our many visits to Turkey. The recipe comes from Var...

(1 Votes)

Beef Stroganoff

I think that at this point in history Americans probably are more familiar with good beef Stroganoff than the Russians because it’s the q...

(1 Votes)

Braised Quail with Walnut and Pomegranate Sauce

A subtle and exotic Persian-influenced dish that crowns the formidable repertoire of fine stews served over rice pilafs in the republic o...

(1 Votes)

Chicken Soup with Walnut Balls

As a special Passover treat the Jews of Georgia prepare these delicious soup dumplings from walnuts, eggs, and matzo meal. Serve a few in...

(1 Votes)

My Favorite Pilaf with Almonds, Raisins and Orange Zest

I am not sure whether this recipe comes from Armenia or Azerbaijan, and I don’t remember who gave it to me, but I know I can fall back on...

(1 Votes)

Grilled Trout with Tarragon

The sweetest and most delicate-tasting trout are abundant in the Armenian lakes and Georgian mountain brooks of the Caucasus. This fish t...

(1 Votes)

Haroset

My favorite part of the Passover meal is the matzo, spread with haroset and horseradish. This recipe for haroset comes from my friend Tam...

(1 Votes)

New Potatoes Braised in Sour Cream

To this basic Slavic recipe, you can add sautéed onions and bacon; ½ ounce reconstituted dried wild mushrooms, sautéed in butter; ½ cup c...

(1 Votes)

Strawberry and Fennel Gazpacho

This innovative, cooling gazpacho with a fragrant accent of strawberries is from my friend Adolfo Muñoz, host of a daily TV cooking show,...

(1 Votes)

Potato Pancakes

Known as deruni or dranniki (both words derive from the verb “to tear into shreds”), potato pancakes are a national obsession in Byelorus...

(1 Votes)

Easter Coffee Cake (Kulich)

This spectacular recipe for kulich comes from Tatiana Ziritskaya, who emigrated to this country many years ago via China. Kulich will kee...

(1 Votes)

Grilled Swordfish with Sesame-Scallion Relish

In the American food scene of the 1980s and 90s, grilled swordfish, served with a lively exotic salsa or relish of some kind, has replace...

(1 Votes)

Catalan Guacamole

Barcelona might be as generously supplied with sushi joints as any other cosmopolitan city, but “fusion” cuisine of any kind is still reg...

(1 Votes)

Frisee Salad with “Burnt” Garlic Vinaigrette

Vegetables or fish dressed with warm garlicky olive oil and topped with garlic chips can be found in many regions of Spain, from Andalusi...

(1 Votes)

Classic Gazpacho with Tiny Olive Croutons

Here is the coral-pink Sevillian gazpacho that most foreigners are familiar with. Ripe, gorgeous tomatoes; excellent olive oil (preferabl...

(1 Votes)

Spring Artichoke Ragout with Ham and Sherry

Spring in Spain brings many pleasures, not the least of which is this delicious stew. There are as many versions as there are cooks: Some...

(1 Votes)

Swordfish with Thyme-Scented Asparagus

The scents of honey, orange, and thyme instantly evoke the Mediterranean. This easy, lyrical recipe is from Sauc, one of my favorite rest...

(1 Votes)

Truffled Tortilla

Dressed up with a few drops of truffle oil, sautéed mushrooms, and caramelized onions, the basic potato tortilla gets transformed into a ...

(1 Votes)

Caviar Tartlets

These precious little puff pastry tartlets, filled with two or three kinds of caviar, will make an hors d’oeuvre fit for a Czar. The crèm...

(1 Votes)

Grilled Chicken with Garlic and Walnut Sauce

This dish always reminds me of Georgian gardens surrounded by lush vines – a vat of young homemade wine buried in the ground waiting to b...

(1 Votes)

Green Bean and Walnut Salad

This salad is a real winner among the seemingly endless repertoire of bean and walnut concoctions from Georgia. For a crunchier salad, se...

(1 Votes)

Lamb with White Beans and Tomatoes

A Caucasian Armenian dish, pastiner is made from cubed lamb, tomatoes, and one other vegetable, and finished in the oven. The recipe with...

(1 Votes)

Tomato and Cilantro Soup

This version of chikhirtma is made with tomatoes and flavored with lots of cilantro. I promise it will be an enormous success – but don’t...

(1 Votes)

Braised and Glazed Pork Ribs with Applesauce

Slowly cooked until they fall apart at the mere touch of a fork, these ultradelicious ribs are crisped with a glaze of reduced balsamic ...

(1 Votes)

Sizzling Garlic Shrimp

There is a century-old tapas bar in Madrid called La Casa del Abuelo, a dim, miniscule place that serves sickly sweet jug wine and littl...

(1 Votes)

Lentil Salad with Chorizo and Jamon Crisps

Gutsy, smoky, and wonderful, this salad is substantial enough for a light main course and perfect for parties. The best lentils for the ...

(1 Votes)

Mesclun with Figs, Cabrales, and Pomegranate

Pretty and fruity-tart, this salad is equally delicious as a first course or after a meal in lieu of a cheese course. You can use raw fi...

(1 Votes)
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