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 …
Category:
Appetizers
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This dish is inspired by a recipe from John Besh’s My New Orleans, a book that mysteriously arrived on my doorstep without me even ordering it. I was immediately seduced because it …
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Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait until the next holiday season to eat foie gras! Washed down with some chilled dessert wine, …
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With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a …
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In Georgia, walnut-stuffed eggplant rolls are almost as popular as khachapuri. In Abkhazia, too, apparently, as I adapted this recipe from an Abkhaz cookbook! These rolls make for a very satisfying appetizer, …
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There are literally hundreds of Russian pancake recipes. The Bolshaya Kniga Domashney Kukhni by Svetlana and Lidia Lagutina alone counts more than 70! These recipes distinguish themselves by the type of flour …
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Achma is a kind of cheese lasagna found in the Adjara and Abkhazia regions, where the crisp top crust contrasts with the tender cheesy layers. Somehow, I’ve eaten more of it in Moscow than …
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I have a confession to make: I’m not very fond of beets. I can enjoy beet juice in cooking, and I’ve made the occasional beet risotto and beet pasta, but eating the …
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One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe …
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