Eastern European Food

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they…

As I wrote a couple years ago, fishing the Salmon River in autumn can be pretty hectic. Thousands of fishermen, many of them about as clueless as me, crowd the river bed,…

The weather was bitterly cold that March morning, and whiteout conditions were looming. Only a handful of indomitable fishermen (us, obviously) had braved the elements and ventured out on the frozen lake, drilling…

About three years ago, I found a little cookbook called Bayram: Bashkir and Tatar Cuisine, with plenty of inspiring recipes and attractive pictures, which I promptly used to create my Lamb Shanks Ufa.…

If you find yourself in Canada, you might try the impossibly sweet yet addictive maple syrup pies. In New York City, Momofuku Milk Bar has the infamous crack pie, which isn’t all that…

Here’s a bite-sized dish to kick-off the holiday season in style! This very Russian combination seamlessly mixes poor and rich man’s ingredients, with potato and brains on one hand, and king crab and sturgeon…

A national dish of Poland, bigos is a traditional meat-and-cabbage stew, often referred to as a hunter’s stew. The history of bigos stretches back to the 14th century: supposedly, Lithuanian Grand Duke Jogaila, who…