Hungarian Goulash, Blood Sausage, Foie Gras and Pear Tartlets

Hungarian Goulash, Blood Sausage, Foie Gras and Pear Tartlets

Right. It’s the middle of the summer, 30 degrees outside (we’re using the metric system here, remember?), and here I am with my recipe for goulash, blood sausage, and foie gras, like it’s Christmas all over again. As you can imagine, I actually started working on this several months ago, but now you’ll just have […]

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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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Roumanian Steak and its Accompaniments, from Romania and Beyond

Roumanian Steak and its Accompaniments, from Romania and Beyond

Inspired by my most recent visit to Sammy’s Roumanian and, posthumously, by a dinner at the now defunct Kutsher’s Tribeca, I decided to try my hand at the Romanian tenderloin — that intriguing dish that’s neither really Romanian (do you know how they call a restaurant that serves properly cooked steaks in Romania? An American steakhouse), nor […]

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Stuffed Wild Pheasant with Morel Coulis and Spring Vegetables

Stuffed Wild Pheasant with Morel Coulis and Spring Vegetables

So, I decided to skip the spring turkey hunt this year. Not because of my mixed success at shooting birds with brains the size of peas, as some ill-spirited mockers might say, but because I’m actually not all that thrilled by the possibilities that their meat offers in the kitchen. The taste of wild turkey, while certainly more […]

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Bosanski Lonac

Bosanski Lonac, Bosnia’s National Dish

Call it my resolution for 2015: I’ve decided to extend (complete?) my collection of national dishes this year. I’ve already covered Czech Republic, Poland, Ukraine, Azerbaijan, Georgia, Uzbekistan, Tajikistan, maybe a couple more, so I’ve got, what, a mere 20 countries left? Today is Bosnia’s turn, with Bosanski Lonac. Bosanski Lonac simply means “Bosnian pot”, which makes me wonder if […]

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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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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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