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…

Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures.…

Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe…

This is the second recipe I’m making using my stash of reindeer meat. After the recent Reindeer Fillet, Porcini, and Lingonberry Bulgur, here’s a triple reindeer tartare, with three different reindeer cuts…

Last month, during a short business trip to Sweden, I visited Stockholm’s venerable Östermalms Saluhall, a food market operating since 1888. While the historic hall is currently closed for renovation, the market…

After all my years of trying them at restaurants and reporting on them in these pages, I sure hope you know what pelmeni are. One of Russian cuisine’s most famous dishes, eaten…

Svíčková, which you might remember from my review of Bohemian Spirit Restaurant, is a curious dish. Take its name, for example. The recipe’s full name in Czech is svíčková na smetaně, meaning tenderloin…

I know, I know: I’ve already posted a recipes for a Kazakh horse steak less than one year ago. How many horse steak recipes does one need? How many Kazakh recipes does one…