Meat

Bryndzové halušky can be called Slovakia’s national dish without too much debate. This dish of potato spaetzle/gnocchi topped with a sheep’s milk cheese sauce and fried bacon is available in every other Slovak restaurant,…

There are few places where duck is as ubiquitous a culinary staple as in Central Europe, in particular Germany, Hungary, Czech Republic, and Slovakia (the other places would be France, China, and…

While there are many countries where horse meat is available and consumed occasionally (sometimes unbeknownst to the consumers), Kazakhstan is one of the few places where it’s one of the major meats in…

When I published my beshbarmak recipe, I promised that I would soon write another post about its indispensable complement on any successful Kazakh festive dinner table: a boiled sheep’s head, to be…

Here’s a dish that fits with my current Central Asian travel story series and also helps me keep my New Year’s resolution: beshbarmak, Kazakhstan’s National Dish. Kazakh cuisine borrows heavily from its…

I’m finally starting to act upon my New Year’s resolution of blogging more national dish recipes! Earlier this month it was Liberland, now it’s Albania’s turn. And you even get two dishes for…

Right. It’s the middle of the summer, 30 degrees outside (we’re using the metric system here, remember?), and here I am with my recipe for goulash, blood sausage, and foie gras, like…

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they…

Inspired by my most recent visit to Sammy’s Roumanian and, posthumously, by a dinner at the now defunct Kutsher’s Tribeca, I decided to try my hand at the Romanian tenderloin — that…

So, I decided to skip the spring turkey hunt this year. Not because of my mixed success at shooting birds with brains the size of peas, as some ill-spirited mockers might say, but because…