Meat

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 …

Taking a short break from the Moscow series, I’d like to continue another collection of posts that I’ve been developing little by little each year: the former Yugoslavia grill project. I’ve already …

On the heels of my Voronezh review, here’s my take on the Bulava steak, aka tomahawk. Since I suggested that Voronezh should try creating a genuinely Russian steakhouse not only with the …

As is now customary for my Moscow Rules series, I’m following my review of farm-to-table cum New Russian restaurant LavkaLavka with a recipe inspired by a dish I ate there. This time, I’ve picked chef …

In my last post, about Kazan Chay Bar, a Tatar restaurant in Moscow, I introduced you to kazan-kyzgan, a dish prepared to order in a kazan, wherein small cubes of a meat …

Another recipe inspired by my dinner at Moscow’s White Rabbit, this elk, sunchoke, and truffle dish is a much more classic pairing than, say, my previous brioche, herring, and foie gras, but …

Every year around Easter, I invariably muse that it would be nice to post an Eastern European lamb recipe on these pages, and then realize that lamb isn’t really eaten with any …

Despite my original intention to go to the Finger Lakes for the January duck season like I did last year, I ended up making other plans. My only waterfowl hunting trip this season …