Saint Martin’s shenanigans supposedly gave birth to a festive dish consumed in many European countries. This stuffed duck with red cabbage and mlinci is my version of the Slovenian recipe.
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.
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.