Eastern European Food

Called golubtsy in Russian, stuffed cabbage is found in all Eastern European cuisines. With its bright and contrasting colors, my version combines duck meat, a red beet risotto, and goat cheese sauce.

Every goose hunter needs a good sausage recipe. This smoked Polish kielbasa with revisited classic accompaniments does the job nicely.

Another Russian-ish game bird recipe, named after one of the largest noble houses of the Russian Empire and prepared with a gargantuan amount of black truffle.

Horseradish vodka, called khrinovukha, is a Ukrainian classic. My recipe uses caramelized horseradish, honey, and lemon peel.

Mulled wine is the official beverage of Christmas markets all over Eastern Europe. Discover my recipe and its secret ingredients!

What do you serve to a dickhead? A plate of cock testicles, of course! My new poutine recipe, complete with rooster genitalia and black truffle.

A dish that combines Black Sea red mullet and banosh, a kind of polenta cooked in sour cream and brynza cheese, specialty of the Hutsuls, a fierce mountain population living mainly in …

A recipe based on Maison Kayser’s Gâteau Cardinal, with a Russian twist.

A goulash recipe that will appear in my upcoming cookbook, The Goulash Archipelago.

Two distinctive yet enjoyable Siberia-inspired infused vodkas that I’ll gladly down in the name of good health.