So you want to make your own cheese but don’t want to break the bank buying a cheese press? You don’t want to spend your weekends monitoring the temperature of your milk,…
Category:
Recipes by Region
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Vepřo-knedlo-zelo — literally “pork-dumpling-cabbage” — is Czech Republic’s national dish, but you’ve probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind…
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On my way to Moldova this past summer, I decided to brave the Russian bureaucracy (the eternal visa schemes) and traffic jams (2 hours from Sheremetyevo Airport) to spend one evening in…
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Although I’ve already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that’s very traditional in…
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Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions…
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Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I’ve ordered it in restaurants, I’ve been served either a rack of lamb or individual grilled lamb chops. What made either…
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A few months back, I reported my giant catch of delicious, bright-orange-fleshed lake trout from Lake Ontario. Although I usually avoid freezing fish, that time I had no choice. This gave me…
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Ever since I posted my first mors (the Russian berry cocktail) about two years ago, I’ve been trying to come up with an even better recipe. Something more than a pleasant fruit punch;…
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When I published my recipes for lángos and goulash sauce, I promised that these were the building blocks for more complex dishes. The wait is now over, as today I present my own version of Korzo Haus‘…
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When people think of Hungarian cuisine, the first dish that comes to mind is probably goulash (gulyás in Magyar). The real deal, however, is most likely different from what you think. In…