Recipes

A recipe based on Maison Kayser’s Gâteau Cardinal, with a Russian twist.

A goulash recipe that will appear in my upcoming cookbook, The Goulash Archipelago.

A blind tasting of the entire Unicum product range, and three cocktail recipes: the Hungarian Spritzz, the Tokaji Unicum Puszta, and the Transzilvanian.

The Polish Rogalik and Jewish Rugelach are both descendants of the Austrian kipfel. I’ve created the ultimate guide. Read on for the best recipes with unique filling combinations!

Bábovka, Czech Republic’s version of a Bundt cake, is an everyday cake. I’m making two versions here: one marbled sponge bábovka, and one bábovka made with whipped cream, raisins and Maraschino cherries.

Pizza has become a Russian staple. Discover my own recipe from the Russian Far North, made with reindeer sausage!

My analysis of the menus of Murmansk’s Arctic cuisine restaurant scene reveals two prominent local shellfish ingredients: scallops and king crab. Hence the inspiration for this dish: scallops baked on the half-shell and served with a crab rice polenta and a simple crab cream sauce.

A dish inspired by my meal of Arctic cuisine at Tsarskaya Okhota restaurant in Murmansk, My recipe retains all the elements of the original: venison heart, lingonberry sauce, celery root purée, and cooked spelt.

A Russian-ish holiday game recipe, inspired by two entries from The Derrydale Game Cookbook, and a short biography of Louis Pullig De Gouy.

In my recent review of Zagreb’s finer dining options, one of the dishes I tried at Vinodol was the cottage cheese ravioli with smoked mussels, Adriatic shrimp, and cherry tomato sauce (which…