The Polish Rogalik and Jewish Rugelach are both descendants of the Austrian kipfel. I’ve created the ultimate guide. Read on for the best recipes with unique filling combinations!
Category:
Eastern European Food
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Pizza has become a Russian staple. Discover my own recipe from the Russian Far North, made with reindeer sausage!
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My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell …
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A dish inspired by my meal of Arctic cuisine at Tsarskaya Okhota restaurant in Murmansk, My recipe retains all the elements of the original: venison heart, lingonberry sauce, celery root purée, and …
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A Russian-ish holiday game recipe, inspired by two entries from The Derrydale Game Cookbook, and a short biography of Louis Pullig De Gouy.
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When I wrote about my recent trip to Lake Lacha, I mentioned the abundance of wild game in the area and the many alleged health benefits of consuming bear meat and bear…
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Since I first wrote about Pomor cuisine here, I’ve already posted two cod recipes from the Russian Far North: a cod fish soup, and cod and potato fritters. But the Pomors aren’t…
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I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef…
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If you’re an assiduous reader of this blog, you might remember my first recipe for ukha, the traditional Russian fish soup: a yellow perch ukha with perch fritters and perch roe croutons.…
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When my partner, tasked with finding a Russian-ish dessert recipe for me for a recent quarantine weekend, unearthed a rye bread cake in Joyce Toomre’s English translation of Elena Molokhovets’ A Gift…