Uzbek Lamb and Green Pea Plov

A relative of pilaf, plov is a dish from Central Asia in which rice is cooked in a broth. The traditional version from Uzbekistan distinguishes itself in several regards: The base ingredients are fatty lamb cuts, rendered lamb fat, carrots, onions, garlic, hot pepper and spices. Depending on the region and season, each recipe adds other […]

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Road to Sighnaghi - Soviet Mosaic

Georgian Adventures, Part 1

Over the past few summers, I have traveled throughout the Caucasus, from the capital cities to the most remote mountain villages. I will share with you some of those adventures. Let’s start this series about Georgia with an unlikely theme: food representation in the public Soviet art of the Kakheti region. Located in the Eastern part […]

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Baked Paskha

Paskha is a traditional dessert made of tvorog and shaped like a truncated pyramid. Culinary writer William Pokhlebkin notes that the cost of the dish used to mean that simple people could only afford it about once a year, and chose to time it for the end of the Lenten fast in the orthodox faith — in […]

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Flageolet Beans

I found these beautiful flageolet beans at the Union Square Greenmarket in New York City last Saturday. Since they are typically available for a couple weeks at most, you have to act fast. I gathered a mix of seasonal vegetables to use as a soffrito, and added some tomato compote. Cooking the beans in a […]

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