Azerbaijan Adventures, Part 7

It’s been almost 3 months since I last wrote about my adventures in the Caucasus. All this time, I’ve been planning to talk about the various kinds of baklava in Azerbaijan (locally known as pakhlava), but the task turned out to be harder than I anticipated. There are almost as many kinds of pakhlava as there […]

read

Happy Thanksgiving 2012!

Happy Thanksgiving, Americans! If you haven’t made a dinner plan for Turkey Day, it’s not entirely too late: Instead of preparing a whole bird, make Turkey Schnitzel. Go for a smaller beast, and try the Guinea Hen Satsivi or Chicken Tabaka (though if you don’t want to eat at midnight, you’ll have to shorten the marinating time). As […]

read

Wild Boar and Porcini Pirozhki

Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki and varenyky. It’s not rare, however, to find more diverse recipes, some of then even in classic French cookbooks. Escoffier’s Guide Culinaire, for […]

read