Esihflajš, vinegar meat, is a salad made from the leftovers of the traditional Sunday lunch beef soup. Here, I’m using beef tongue and mixing it with my own orange wine vinegar.

Thanks to Slavko Žagar’s personality and traditional cuisine, Gostilna Skaručna is Slovenia’s craziest and most unique inn.

Time to taste the Dingač wines I’ve been writing about. In this blind tasting of eight reds from the Pelješac Peninsula, the winners may not be the ones you expect!

Inspired by a recipe from Wylie Dufresne plus culinary memories of my recent Slovenian trip, this pizza combines beef tongue, pickled red onion, Emmental, horseradish, and chives.

Join me on my visits to three of the most famous wineries on the Pelješac Peninsula: Korta Katarina, Grgić, and Matuško.

The Pelješac Peninsula, the Plavac Mali grape varietal, and the Dingač micro-region. Plus a few wineries.

Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder.

Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse.

A podcast on French radio, a trip to Slovenia, and some spring recipes to rediscover while I take a short break.

A leftover meal that’s almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh.