Meat

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…

Hot on the heels of my Njeguški Stek, here comes another similar grilled dish! Also made with cheese, cured pork, and a white meat escalope, the stuffed pork loin (punjena vješalica in…

In my last post, I introduced you to Njeguški pršut and Njeguški sir, two specialties of the central region of Montenegro. Now, imagine combining them with the Balkans’ insatiable appetite for grilled…

When I concluded my Moscow Rules series with a post on the Russian gastrocafé, I mentioned the goose burger at Pirogi Vino i Gus, and lamented that it was prepared with typical…

Restaurants Pirogi Vino i Gus and Russian Pub, which I just reviewed, both feature “Stroganoff Pie” on their menus. In a sense, the combination is to be expected: pies and classic Russian…

During my tour of Moscow’s Danilovsky Market, I stopped at a small fast casual restaurant called Dagestanskaya Lavka to try khinkal, the main dish in Dagestani cuisine. Most of Dagestan’s territory is…

As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a…