As I’ve explained before, rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. In a previous post, I showed …
Category:
Eastern European Food
-
-
Kurnik, a kind of Russian chicken pot pie, is akin to a coulibiac where the fish is replaced with poultry — the name of the dish derives from the Russian word for …
-
Here’s a decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned …
-
Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used, and commercial brands in Russia and Ukraine offer anything from blackcurrant …
-
Following our successful Keuka Lake fishing trip, I have a few more trout recipes to share with you. Since I don’t want to freeze fish when I can avoid it, and I …
-
Here’s another recipe made with seafood that can be found in Crimea: skate, shrimp, and mussels. (See also my Crimean Seafood Orzo). Following Ukrainian cuisine’s propensity for all things ground, the fish …
-
Originally, a kulebyaka was a closed pie filled with several layers, often separated with pancakes to prevent mixing. The dish could be served at any time during the meal, and fillings consisted …
-
My series of dishes named after Eastern Bloc cities and regions has taken you to Dubrovnik, Vojvodina, Telavi, and now… Ufa, the capital of Bashkiria. The Bashkirs, just like the Tatars who also live there, are a …
-
When thinking about Ukrainian food, seafood is probably not the first thing that comes to mind. We tend to forget that in addition to its countryside and its heaps of sausages and …
-
I love eating marinated herring in Russian restaurants — except for the “herring under fur coat” salad, which simply looks gross. Sadly, I’ve never or hardly ever seen fresh herrings in stores, …