Recipes

Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.

I’m taking a Hungarian approach and serving my schnitzel with spaetzle, with the twist of adding celery root to the dough, and sautéing the pasta with chanterelles and scallions.

Called golubtsy in Russian, stuffed cabbage is found in all Eastern European cuisines. With its bright and contrasting colors, my version combines duck meat, a red beet risotto, and goat cheese sauce.

Every goose hunter needs a good sausage recipe. This smoked Polish kielbasa with revisited classic accompaniments does the job nicely.

A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment.

A cross between LD Restaurant’s red porgy sashimi and typical Dalmatian dishes: fish terrine, tuna carpaccio, and shrimp, with a cucumber yogurt sauce and fennel frond oil.

Another excuse to buy a copper mug, my Sarajevo mule is made with grape rakija, rose syrup, rose hip syrup, and watermelon soda. Garnish with lime and mint!

Another Russian-ish game bird recipe, named after one of the largest noble houses of the Russian Empire and prepared with a gargantuan amount of black truffle.

Discover the controversial history of these pancakes filled with veal paprika stew and sour cream, plus my own recipe.

Horseradish vodka, called khrinovukha, is a Ukrainian classic. My recipe uses caramelized horseradish, honey, and lemon peel.