After my recent complaints about the lack of originality of Onegin‘s salad Olivier, I figured I would bring my humble contribution to this Russian salad’s already extensive literature. Salad Olivier can contain many …
Recipes by Region
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This recipe is inspired by a dish I ate in a Bulgarian restaurant in Moscow many years ago. If I’m correct, the restaurant was called Mekhana Bansko and is now closed. I clearly …
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With my first deer now in the freezer, I need to come up with recipes for the whole beast. I made a great roast out of the hind leg last weekend (more …
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Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the …
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This dish is inspired by a recipe from an article on Georges Blanc in the Spring 2010 issue of Culinaire Saisonnier. This is a fairly simple preparation that emphasizes the flavor of …
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Here’s the second dish in my trilogy of Lake Sevan’s Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked …
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Zhingalov khats, a flatbread with a variety of fresh herbs, is a specialty from Nagorno-Karabakh (literally, it means bread with herbs in Armenian). If you ever visit the market in Stepanakert, you can …
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Lavash is a large flatbread popular in both Armenia and Azerbaijan, where it’s commonly used to wrap food like kebabs. The etymology of the word is unclear, and various scholars alternately mention …
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The knish, a kind of stuffed bun, has an interesting history. It originated in Ukraine and Belarus, where it was known as knysh and was a kind of pirozhok usually filled with …
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As I’ve explained before, rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. In a previous post, I showed …