Albanian Frogs’ Legs, Fried Mussels, and Rice Balls

I have not yet started writing stories about my recent trip to Albania, but one of my surprising discoveries there was definitely the food. Albanian cuisine reflects the country’s geographical variety (from sea to mountain) and the cultural influences of its neighbors (Greece, former Yugoslavia, and Italy, just across the Straight of Otranto). Today’s recipe […]

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Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar

Signature Russian Amuse-Bouche: Potato Chip, King Crab, Brains, and Caviar

Here’s a bite-sized dish to kick-off the holiday season in style! This very Russian combination seamlessly mixes poor and rich man’s ingredients, with potato and brains on one hand, and king crab and sturgeon caviar on the other. It’s not the first time I’ve paired crab and caviar (see here), and I’ve also posted recipes for pork brains […]

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Stuffed Vegetable Shashlyks, Eggplant and Zucchini Caviar

So you spent your summer preparing exotic shashlyks on the mangal. Making a döner kebab holds no secrets for you anymore. You’ve mastered the art of the lyulya-kebab, whether with meat or potatoes. And now you’re wondering: what else could you possibly put on a skewer to further defy gravity? How about stuffed vegetables, skewered transversely with their stuffing […]

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Bigos, Polish Hunter's Stew

Bigos, Polish Hunter’s Stew

A national dish of Poland, bigos is a traditional meat-and-cabbage stew, often referred to as a hunter’s stew. The history of bigos stretches back to the 14th century: supposedly, Lithuanian Grand Duke Jogaila, who became king of Poland, served it to his hunting-party guests. The stew is also mentioned in Pan Tadeusz, an epic poem written by Adam […]

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Kachapuri

Everything You Need to Know about Khachapuri on MUNCHIES

MUNCHIES just published my article on khachapuri: “Georgia’s Cheese Bread Might Be Better Than Pizza”. It covers all the various types of cheese breads you can find in Georgia, from the classic Imeretian khachapuri to the much rarer khabizgini. To help you orient yourself, I’ve created a map of all the Georgian regions that claim their own local variations of the […]

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Grilling with Peat, Russian Pork Shashlyks and Potato Lyulya-Kebabs

I’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the relatively short cooking time of a kebab means that the exposure, especially on an open grill, isn’t sufficient to achieve the same results as, say, […]

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Russian Waste-Not Burger

If you follow me on Twitter, you’ve probably seen some recent tweets about my upcoming talk on the Future of Food at TED@IBM. One of themes I’ll be discussing is food waste, and how recipe-generating Chef Watson can help. About 1/3 of the food produced worldwide is wasted, and consumers have their share of responsibility. According […]

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Caucasian Plombir-Apricot-Baklava Sundae

Caucasian Plombir-Apricot-Baklava Sundae

I’m not the world’s biggest dessert eater, but lately I’ve been thinking about ice cream sundaes whenever I have a craving for sweets, probably because the excessive combination of ice cream, sauce, and crunchy bits is guaranteed to deliver the goods if only in terms of quantity and sugar. During a recent dinner at Alder, I finished […]

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Plombir, Russian Ice Cream

You might remember seeing plombir ice cream in some of my restaurant reviews, such as Mari Vanna and Ariana, and wondering what makes it different. Plombir takes its name from the French glace Plombières, a vanilla ice cream mixed with bits of candied fruits marinated in kirsch. However, it bears little resemblance to the original. As explained in Russian standard ГОСТ 31457-2012, […]

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Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry

Although my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up with fillets the size of my pinky. Lots of them. So just as when I made fish cutlets in a recent post, I decided […]

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