Ukrainian 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.

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

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 the Ukrainian Carpathians.

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

I’ve said in the past that if you want to avoid crowds, the Monday after Thanksgiving is a good day to fish on the Salmon River. Well, here’s another quiet day to…

I thought I’d written everything one needs to know about varenyky. I’ve prepared the Ukrainian dumplings with potatoes, cabbage, butternut squash, and artichoke. I’ve eaten them at countless restaurants reviewed on these pages, I’ve…

A whole deer, even if you keep the backstraps and legs whole, yields a lot of ground meat, mostly from the neck and the belly. This is nothing to worry about: these…

I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to…

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses…