Meat

What do you serve to a dickhead? A plate of cock testicles, of course! My new poutine recipe, complete with rooster genitalia and black truffle.

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

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 post about restaurant Vinodol in Zagreb, I got to try veal “under the bell” – teletina ispod peke or pod pekom in Croatian. Dating from Neolithic times, the peka…

When I wrote about the Dolac market in Zagreb, I mentioned that Croatia boasted an inordinate number of rabbit recipes. Judge for yourself: Aldo Ivanišević’s Dalmatinska Kuhinja counts half a dozen recipes,…

When I wrote about my recent trip to Lake Lacha, I mentioned the abundance of wild game in the area and the many alleged health benefits of consuming bear meat and bear…

I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef…

It all started with a dish I tried at Jezero, Plantaže‘s restaurant on Lake Skadar in Montenegro. During the tasting menu that followed our epic visit of the winery, the chef served us…

Here’s a recipe that I wanted to give you before the holidays: a traditional Czech whole roast duck! Pečená kachna is a classic holiday dish in Czech Republic (you can also enjoy…