A whole deer, even if you keep the backstraps and legs whole, yields a lot of ground meat, mostly from the neck and the belly. This is nothing to worry about: these…
MeatPolish FoodRecipesUkrainian Food
Category:
Meat
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Back when I wrote of my adventures in wild Abkhazia, I talked about shashlyk, spices, cheese, honey, and wine. And of course lodochka (aka Adjaran khachapuri). But there can be more to Abkhazian…
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After the debacle of 2012’s deer hunting season, when I spent 3 days on a tree stand and 3 nights in a tent in the middle of the Adirondacks without seeing a…
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Vepřo-knedlo-zelo — literally “pork-dumpling-cabbage” — is Czech Republic’s national dish, but you’ve probably never heard of it. Maybe because the dish name contains one of the most difficult to pronounce letters known to mankind…
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On my way to Moldova this past summer, I decided to brave the Russian bureaucracy (the eternal visa schemes) and traffic jams (2 hours from Sheremetyevo Airport) to spend one evening in…
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Although I’ve already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that’s very traditional in…
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Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions…
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Shashlyk po-karski (Kars-style shashlyk) is a rather mysterious dish. Every time I’ve ordered it in restaurants, I’ve been served either a rack of lamb or individual grilled lamb chops. What made either…
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Labor Day’s already over, a week behind us, and you probably think you’re done with barbecues until next year. You’ve spent the past two (three?) months reluctantly pigging out with wrinkled beef franks…
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When I published my recipes for lángos and goulash sauce, I promised that these were the building blocks for more complex dishes. The wait is now over, as today I present my own version of Korzo Haus‘…