Meat

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.

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.

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…