Signature Sauce Base: Tomato Jus

When it comes to food photography, one thing you hear over and over is “natural light, natural light, natural light”. This is certainly true, but it doesn’t help me with shooting dinner in a Manhattan apartment. Maybe if I only cooked in July… Anyway, I’m not alone, and I’ve found some useful, practical, and affordable tips from […]

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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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Dolma Shurpa, Uzbek Stuffed Vegetable Broth

I’ve previously posted a pepper dolma recipe from Azerbaijan, but today’s dish hails from Uzbekistan and is prepared fairly differently. Shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth. My recipe is loosely adapted from Hakim Ganiev‘s Oriental Feast, but I’ve made many changes, such as the use […]

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Whitefish Cakes, Onion and Tomato Salad

This recipe closes my trilogy of “Lake Sevan’s Gifts” (see here and here for the first two parts). Common whitefish, locally called sig, was introduced into Lake Sevan from Lake Ladoga, and has since become the prominent species as far as food goes. Goldfish were also introduced, which is a rather curious choice. Fish are typically […]

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Grilled Watermelon, Cherry Tomato and Brynza Salad

This dish is inspired by a recipe from John Besh’s My New Orleans, a book that mysteriously arrived on my doorstep without me even ordering it. I was immediately seduced because it combined typical Caucasian ingredients — watermelon, tomatoes, cheese and herbs — in an unusual fashion. Indeed I must say I’d never tried or thought of […]

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