I just had two busy weeks! First, I traveled to Paris to present The Goulash Archipelago on a French radio station. Who would have thought that in 2023, a program broadcast on the radio on Sunday mornings could gather over 2 million listeners? If you understand French, the program’s called On va déguster and the recording is available here (the page includes 4 recipes from the cookbook too).
Next, I spent 10 days crisscrossing Slovenia in search of the best natural wines – a mission that, on one occasion, left some of my traveling companions passed out on the asphalt of the winery’s driveway before they could even make it back to the car. Food, of course, wasn’t left out, and we had some epic meals that stretched for up to 7 hours!
I’m gonna take a short break to recover and digest all the “material” I brought back. Take advantage of this time to revisit some of my past spring recipes, featuring some of the season’s best ingredients:
- Next time you make brunch at home, try my Russian spring lactone eggs Benedict.
- This Central European ramp cream soup with wild boar ham is the perfect way to use both the bulbs and leaves of the ephemeral allium delicacy.
- The cured Finger Lakes salmon, ramps, and white asparagus is one of the very best recipes I’ve made with fish that I caught myself.
- More wild fish, this time with green asparagus, fava beans, and porcini: Moravian pike goujonettes, bacon sauce and spring vegetables.
- Finally, if you’re in the mood for game meat, my stuffed wild pheasant with morel coulis and spring vegetables symbolizes for me the transition between hunting season and true spring.
And with that, I’ll see you in a few weeks!
