Meat

I seem to be going through an “extreme offal” phase. Only a few weeks ago, I was writing about veal brains, and here I am striking back, this time below the belt! …

This recipe is inspired by a dish I ate in a Bulgarian restaurant in Moscow many years ago. If I’m correct, the restaurant was called Mekhana Bansko and is now closed. I clearly …

It may be hard to imagine when you’re eating lamb kebab after lamb kebab in Azerbaijan, but there are a lot more dishes in the national culinary repertoire.  In Baku, you can …

With my first deer now in the freezer, I need to come up with recipes for the whole beast. I made a great roast out of the hind leg last weekend (more …

Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the …

Whether you just buy the meat or try to kill the animals yourself, game is back in season! Here are some recipes you might want to try: Have a whole wild pheasant …

Kurnik, a kind of Russian chicken pot pie, is akin to a coulibiac where the fish is replaced with poultry — the name of the dish derives from the Russian word for …

Here’s a recipe with no particular source of inspiration other than some traditional Eastern European ingredients — the buckwheat, the potatoes — and techniques — pounding and stuffing the meat. I love surf and turf …

Why not give a Central Asian twist to your Easter lamb roast this weekend? I took my Uzbek plov recipe, made some small changes,  and stuffed it into a leg of lamb. …

My series of dishes named after Eastern Bloc cities and regions has taken you to Dubrovnik, Vojvodina, Telavi, and now… Ufa, the capital of Bashkiria. The Bashkirs, just like the Tatars who also live there, are a …