When it comes to making kebabs, duck probably isn’t the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender …
Category:
Recipes by Region
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It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it …
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This recipe is inspired by the crab salad I ate at Baku Palace in Sheepshead Bay a few weeks ago (my restaurant review will come soon, but for now the place is …
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Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki …
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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 …
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MeatRecipesRussian FoodVegetables
Leg of Venison in Moscovite Sauce with Butternut Squash Varenyky
by FlorianThis recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison, …
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Among other things, Hippocrene Books offers an unparalleled collection of international cookbooks. Sure, the layout is rather dry (no pictures), and the titles aren’t updated very often, but where else can you …
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This recipe closes my trilogy of “Lake Sevan’s Gifts” (see here and here for the first two parts). Common whitefish, locally called sig, was introduced into Lake Sevan from Lake Ladoga, and …
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I know I’ve already posted a coulibiac recipe about a year ago, but this one is a bit different. While still keeping the format of a traditional coulibiac (dough, fish, rice), I chose …
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Spring turkey hunting season lasts the whole month of May in New York State, and a couple of weeks ago, I went upstate to try for a few birds with Hunstman Wayne. …