About Anya Von Bremzen

Anya Von Bremzen

Anya Von Bremzen is a Russian-born food writer known for her reviews of restaurants around the world for Travel + Leisure magazine. Anya also contributes to several other publications, including Conde Nast Traveler and Food & Wine. She has also written several cookbooks focused on international cuisines, including Mastering the Art of Soviet Cooking: A Memoir of Food and Longing. When not traveling, Anya lives in Queens, New York.

Moorish Chicken and Nut Pie Recipe

Moorish Chicken and Nut Pie

A Spanish savory pie, Pastela Moruna is related to Moroccan bastila though not as sweet or rich. Rotisserie chicken and puff pastry make this a quick meal.

  • Quick Glance
  • 45 M
  • 1 H, 35 M
  • 0
Valencian Orange Tart Recipe

Valencian Orange Tart

This tart is citrus-packed. Thin-skinned oranges are arranged in a flower pattern in a buttery crust that’s brushed with orange marmalade then baked until soft.

  • Quick Glance
  • 1 H
  • 4 H, 45 M
  • 0
Salt-Baked Sea Bass with Tomato Vinaigrette Recipe

Salt-Baked Sea Bass with Tomato Vinaigrette

For this Spanish recipe, a whole sea bass is baked in a salt crust, sealing in its sweetness and moistness. A tart tomato dressing complements the fish.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 0
The Greatest Dishes by Anya von Bremzen

Rose Pistola Chocolate Budino Cake

A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 0
The Greatest Dishes by Anya von Bremzen

Engin’s Imam Bayildi

Imam bayildi may be less famous than the French version – ratatouille – but it still magically transmutes eggplant, tomatoes and garlic into gold.

  • Quick Glance
  • 1 H
  • 2 H
  • 0
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