Recipes by Region

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.…

After the recent birch syrup pie, here’s a second serving of kefir ice cream with birch syrup — but in a totally different format, and with the very peculiar flavor of sea-buckthorn. Sea-buckthorn…

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…

Call it my resolution for 2015: I’ve decided to extend (complete?) my collection of national dishes this year. I’ve already covered Czech Republic, Poland, Ukraine, Azerbaijan, Georgia, Uzbekistan, Tajikistan, maybe a couple more, so I’ve got,…

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…