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Over the course of colonized centuries, the Romanians picked up cooking tips from each—grilled kebabs and searing coffee from the Turks, unctuous beef stroganoff from the Russians, goulash and paprika from the Hungarians, and the sarmales, reminiscent in their pungency of Mediterranean stuffed grape leaves. All are present at Dunarea, and all are magnificent.
Photo by Matt OttoHer name I can't remember, but those eyes and cabbage rolls remain. She was Romanian, this mademoiselle, a classmate of mine at Orange Coast College during the mid-1990s. We'd bicker over soccer, debate Marxism and teach each... More »
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