Cognitive Russian Beet Salad

Since I’m spending a week at the IBM food truck for the SXSW festival in Austin and don’t have a kitchen to work on my own recipes, let’s turn to Watson to make us something. (If you wonder what a food truck created by IBM looks like in the field, check out this article and video […]

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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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Kulich, Russian Panettone

Once again, Orthodox Easter came and went, and I didn’t have the time to finish my kulich recipe on time. At least now I’ll have it ready for next year! A kulich is a kind of Easter bread, somewhat similar to a panettone, but usually denser. Just as with panettone, you’ll find many different recipes with […]

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Fondue Stroganoff

For as long as I’ve been reviewing restaurants, I’ve been complaining about the mediocrity of their Beef Stroganoff: “the filet mignon was chewy, cooked beyond well done”, “another example of how to transform an expensive and tender cut of beef (the tenderloin) into shoe sole”, “the overabundant mushroom sauce had the gooey texture of something made with a […]

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Salmon and Pork Belly Burger

I recently adapted a recipe for Jarred Salmon In Olive Oil from a Russian cookbook titled Pro Okhotu I Rybalku [Of hunting and fishing]. Here’s another idea I yanked from this book: adding pork fat to fish to make burger patties. Although I’m using salmon today, you could choose almost any fish you like. The rest […]

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Nesselrode, Part 1: the Count, the Cook, and their Pudding

March 31, 1814. With the Austrian, Prussian, and Russian armies having defeated Napoleon at the Battle of Paris, the War of the Sixth Coalition is now over. Tsar Alexander I of Russia receives the key to the French capital from Talleyrand, and enters the city at the head of the army, cheered by the crowd. Talleyrand, master of political flip-flopping, started […]

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