Most Eastern European countries have their version of potato pancakes, with small variations in the way you grate and bind the potatoes. In Ukraine, they’re called deruny, and in Belarus, it’s draniki, but the two are…
Monthly Archives
January 2011
-
-
Here is another recipe I adapted from the Derrydale Game Cookbook. The original had you keep the whole bird on the bone, which must have been pretty hard to cut and eat…
-
King crab, caviar and vodka: are there any ingredients that better exemplify haute Russian cuisine? I served this dish as a first course on New Year’s Eve. Enjoy with champagne (just not necessarily the…
-
During a family trip to the Adirondacks earlier this month, I decided to continue my exploration of the great outdoors with a half-day of ice fishing and a day of hare hunting.…
-
Brussels sprouts are the best example of vegetables that we unfairly vilify because we had traumatic experiences of boiled, greyish globes filling our plates as kids. But if you’re willing to prepare…
-
A bouchée is an individual basket of puff pastry, like a small vol-au-vent. The first bouchée was supposedly invented by Marie Leszczyńska, the Polish princess wife of Louis XV. The original bouchée…
-
A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit…
-
This year was the first in nearly a decade that I remained home for the holidays, and I decided to make up for all that lost time by making an abundance of…
-
Like many parts of the animal not normally used in modern Western restaurants, lamb tongues are common in the Caucasus. You can find boiled tongues on the menu at Apsheron in Sheepshead…
-
Happy New Year everyone! I’ve been busy cooking festive dishes and dining in restaurants as my parents were visiting us over the past 2 weeks, and I probably have enough material to…
Newer Posts