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.…
Category:
Meat
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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…
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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…
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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…
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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…
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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…
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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…
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A long, long time ago, back in 2012, Daniel Humm’s roast chicken for two at the NoMad was all the rage in foodie circles, “talked about more avidly and incessantly than any…
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It’s duck season again, and I’m back at the West View Lodge for a weekend of wing shooting. You may remember that I had some reservations about the amenities on my previous trip.…
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Recent visits to Yugo restaurants like Kafana left me craving more grilled meat. Something slightly different from my usual Caucasian and Central Asian kebab experiments, yet not completely unrelated — after all, the…