Morel "Strudel" Shashlyk

Morel “Strudel” Kebabs and Vegetarian Plov

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they rarely disappoint when they’re bought fresh and handled properly. And with two elements each calling for a generous amount of these delectable fungi, […]

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Beet-Cured Steelhead

Beet-Cured Salmon River Steelhead

As I wrote a couple years ago, fishing the Salmon River in autumn can be pretty hectic. Thousands of fishermen, many of them about as clueless as me, crowd the river bed, the shores, and the bridges, occupying every inch of public land available. At the same time, anybody in a 50 mile radius who […]

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Pike Roe

Pike, Buckwheat, and Green Apple Burger with Celery Root Gratin

The weather was bitterly cold that March morning, and whiteout conditions were looming. Only a handful of indomitable fishermen (us, obviously) had braved the elements and ventured out on the frozen lake, drilling holes through several feet of ice covered by about as much snow. The fishing was hard, but we persevered, and our efforts did […]

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Russian Food - Birch Pie

Siberian Birch Syrup Pie and Kefir Ice Cream

If you find yourself in Canada, you might try the impossibly sweet yet addictive maple syrup pies. In New York City, Momofuku Milk Bar has the infamous crack pie, which isn’t all that different, except it’s made with cane sugar and a funkier crust. As a birch syrup lover, I wanted to come up with a similar dish […]

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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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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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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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