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