 Croatian Cuisine |
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(E,H) Gavrilovic - Croatian Tradition
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(E) Rudar and Istrian Clubs in the NY Times
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The following article appeared in the food section of the October 2,2002 New York Times.John KraljicIn Astoria's Clubs, a Taste of IstriaBy ED LEVINEFROM outside, the Istria Sport Club looks like scores of other faceless,bunkerlike buildings in Astoria, Queens. But as soon as you walk throughthe door and downstairs to the dining room, you realize you've passedthrough a doorway to Istria, a 1,500-square-mile arrowhead-shapedpeninsula south of Tri
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(E) Solved: Croatia is officially the source
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Solved: The Great ZinfandelMystery Croatia is officially the sourceJuly 10, 2002 Rod Smith: WineSolved: The Great Zinfandel Mystery The birthplace of California's signature grape turns out to be CroatiaRecent Columns:Solved: The Great Zinfandel MysteryJul 10, 2002 One of the biggest mysteries in the wine world appears to be solved. A UC Davis plant geneticist has confirmed the Old World origin of Zinfandel--and it's not
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(E) TRIO first Croatian Restaurant in New York
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The following excellent review of Trio Restaurant appears in thisweek's New York Observer. John KraljicI have been in TRIO few times and recommended them many times.. Alwaysexcellent service, charming and unobtrusive host and delicious food. Five stars.Nenad BachWhen's the last time you said, "Let's go out for Croatian"?Croatian Now's yourchance.Dining out with Moira Hodgsonby Moira HodgsonWhere to Go if You're In the Mood for CroatianThe settin
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(E) Croatia in Bon Appetit Magazine - Dennis Valcich
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Bon Appetit's May issue is a theme issue entitled "Islands of theMediterranean - Delicious Food in Magical Settings." 22 islands arefeatured, among them a small, little-known island (islet) of Osljak, locatedacross from the island of Ugljan. Unfortunately, the article is not postedon the web.The article states that Osljak is a mile and a half in length. The "round,cypress-dotted pincushion in the Mediterranean is so small, in fact, thatNew Yor
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(E) San Francisco Style Cioppino
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Op-ed at the bottom of the page. DALMATIAN FOOD POPULAR IN MODERN SAN FRANCISCO In February 1929, Sunset Magazine adopted the editorial policy that still guides it: a magazine of Western living for people who live in the West. Over the years, the recipes that have appeared in its pages have become a history of Western tastes. Such factors as climate, geography, and ethnic mixtures have shaped it
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