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 …
Recipes by Region
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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. …
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Here’s a recipe that gives me lots to talk about: Babka is a brioche-like yeast cake found in many Eastern European countries, from Albania to Russia. It’s often baked for Easter Sunday, and it’s …
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I’ve often spoken of lyulya-kebabs, whether to criticize the ones I’ve eaten in New York restaurants (such as here, here, or here), or to sing the praise of the ones I’ve had in …
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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 …
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Here’s a recipe that perfectly illustrates Food Perestroika’s mission. Its Eastern European character is visible in the ingredients and the preparation: with the Mangalica lardo, the chanterelles, the corn, and the faux …
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Hungarian FoodMeatRecipes
Partridge Schnitzel and Meatball, Red Pepper Sauce, Corn and Zucchini
by FlorianHungary is a game paradise! Partridges (fogoly in magyar) are plentiful, for example, and they’re usually hunted in corn fields. This recipe combines the bird and its feed, with delicious results. The …
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I seem to be going through an “extreme offal” phase. Only a few weeks ago, I was writing about veal brains, and here I am striking back, this time below the belt! …