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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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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Partridge Breast and Dumplings in Tokaji Sauce

Up until the first world war, Hungary and Bohemia boasted several great estates for partridge shooting. Thousand of gray partridges were then exported to North America, making them one of the principal game birds here to this day. Although the only American partridges you will find in stores are farmed, a curious loophole allows the […]

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