Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes

As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without a doubt the best venison steak I’ve ever eaten, and it has totally justified spending three days in a tree strand. The meat […]

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Russian Fritto Misto with Cucumber Ketchup

On the heels of yet another recent trip to Pulaski, I went fishing with Captain Troy and came back home with two walleye. Walleye is the North American cousin of European pike-perch, a species found throughout Eastern Europe in places such as the basins of the Danube, the Black Sea, and the Caspian Sea. And so, my catch begged […]

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Nesselrode, Part 2: the Restaurateur, the Old-Timers, and their Pie

You might remember the story of the Nesselrode Pudding; or, how Paris’ best pastry chef created a dessert for the Russian occupants while working for that turncoat Talleyrand. But perhaps your senile great-grandparents have fondly reminisced about a popular dessert of their New York youth, a symbol of a bygone era, in a slightly different format: the Nesselrode […]

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Russian Food - Marinated Mushrooms

Marinated Wild Mushrooms

Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship of consumerism and social networks, and Muscovites could enjoy the simple comforts of their suburban datchas without spending hours in traffic jams and […]

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Lake Ontario Yellow Perch Ukha, Perch Fritters, and Perch Roe Croutons

When I posted about my recent yellow perch frenzy on Lake Ontario, I forgot to mention one important fact that connects my ice fishing endeavors to the theme of this blog: yellow perch is closely related to the European perch, which is very popular with anglers in Eastern Europe. In kitchens back in Mother Russia, perch is often smoked, fried, baked, or […]

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Buuzy, Buryat Meat Dumplings

Buuzy, Buryat Meat Dumplings

On my way to Moldova this past summer, I decided to brave the Russian bureaucracy (the eternal visa schemes) and traffic jams (2 hours from Sheremetyevo Airport) to spend one evening in Moscow. To make it count, I looked for restaurants serving cuisine that I was unlikely to eat anywhere else in the foreseeable future — […]

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Berry Soda

Mors 2.0 and Berry Soda

Ever since I posted my first mors (the Russian berry cocktail) about two years ago, I’ve been trying to come up with an even better recipe. Something more than a pleasant fruit punch; a kind of uncompromising antioxidant and vitamin bomb with a delicious, concentrated flavor. Recent articles on ChefSteps about fruit juice and fruit soda boosted my […]

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