Although my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up …
Back in February, I wrote about Cognitive Cooking, a project that I work on at IBM wherein computers help humans create flavorful, never-seen before recipes, such as this Baltic apple pie or …
As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without …
On the heels of yet another recent trip to Pulaski, I went fishing with Captain Troy and came back home with two walleye. Walleye is the North American cousin of European pike-perch, a species found throughout …
You might remember the story of the Nesselrode Pudding; or, how Paris’ best pastry chef created a dessert for the Russian occupants while working for that turncoat Talleyrand. But perhaps your senile great-grandparents have …
Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship …
The idea to make a blueberry pie started with a rather prolific day of blueberry picking last summer at Fishkill Farms, which left us with way more berries than we really needed …
When I posted about my recent yellow perch frenzy on Lake Ontario, I forgot to mention one important fact that connects my ice fishing endeavors to the theme of this blog: yellow perch is closely …
Since I’m spending a week at the IBM food truck for the SXSW festival in Austin and don’t have a kitchen to work on my own recipes, let’s turn to Watson to make …
I usually don’t speak about my day job on this blog, mostly because it has nothing whatsoever to do with adventures in Eastern Bloc cuisine. Or rather, it didn’t until recently… About …