Sweetbread and Chanterelle Tartlets

One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe from Le Camélia in Bougival, France. We start with a trio of Hungarian ingredients: wild mushrooms, offals and paprika. Of course one might object that […]

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Guinea Hen Satsivi

Satsivi is a thick Georgian sauce made with walnuts, onions and spices. There are many Georgian nut sauces, but this is the most famous. The sauce is served with poultry — especially turkey — or sometimes with fish. Although this is traditionally a cold dish (tsivi means cold in Georgian), I prefer to serve it warm. I choose guinea hen because […]

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Uzbek Lamb and Green Pea Plov

A relative of pilaf, plov is a dish from Central Asia in which rice is cooked in a broth. The traditional version from Uzbekistan distinguishes itself in several regards: The base ingredients are fatty lamb cuts, rendered lamb fat, carrots, onions, garlic, hot pepper and spices. Depending on the region and season, each recipe adds other […]

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Baked Paskha

Paskha is a traditional dessert made of tvorog and shaped like a truncated pyramid. Culinary writer William Pokhlebkin notes that the cost of the dish used to mean that simple people could only afford it about once a year, and chose to time it for the end of the Lenten fast in the orthodox faith — in […]

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Flageolet Beans

I found these beautiful flageolet beans at the Union Square Greenmarket in New York City last Saturday. Since they are typically available for a couple weeks at most, you have to act fast. I gathered a mix of seasonal vegetables to use as a soffrito, and added some tomato compote. Cooking the beans in a […]

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