Foie Gras Pierogi

Foie Gras Pierogi

As winter officially comes to an end, this recipe will take us back a few months, when I found inspiration from two separate experiences. First, while vacationing in Mont-Tremblant, Quebec, I had dinner at sEb L’artisan culinaire, a restaurant that serves local, seasonal products, telling “an epic tale in which meat from our local farms, […]

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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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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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Kutab, Azerbaijani Stuffed Flatbread

Kutab, Azerbaijani Stuffed Flatbread

Kutabs are among the most popular Azeri dishes, together with plov, dolma, and of course kebabs (kebabs being a distant first: virtually the only meal you’ll ever eat in a restaurant outside of Baku). A kutab — not to be confused with kutap — is essentially a lavash filled with savory stuffing while still raw, then folded […]

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