Eastern European Food - Stuffed Capon with Butternut Squash Paprikas and Chanterelles

Stuffed Capon with Butternut Squash Paprikás and Chanterelles

A long, long time ago, back in 2012, Daniel Humm’s roast chicken for two at the NoMad was all the rage in foodie circles, “talked about more avidly and incessantly than any other new restaurant offering in town” according to The New York Times. All of a sudden, the most boring protein of the restaurant […]

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Moldovan Turkey Gratin

It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it in a bookstore in Kiev. Overnight, I went from not knowing a single Moldovan dish to having at my disposal “500 ancient and […]

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Varenyky, Ukrainian Ravioli

I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to know about these Ukrainian ravioli. But first, is it varenyky or vareniki? Well, it depends. The Russian word, вареники, should be transliterated as vareniki. […]

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Leg of Venison in Moscovite Sauce with Butternut Squash Varenyky

This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison, from the deer I killed last fall, is still here. I see no reason to change the marinade either, unless you want to […]

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