So you spent your summer preparing exotic shashlyks on the mangal. Making a döner kebab holds no secrets for you anymore. You’ve mastered the art of the lyulya-kebab, whether with meat or potatoes. And now you’re …
Category:
Recipes
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When it comes to food photography, one thing you hear over and over is “natural light, natural light, natural light”. This is certainly true, but it doesn’t help me with shooting dinner in a …
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A national dish of Poland, bigos is a traditional meat-and-cabbage stew, often referred to as a hunter’s stew. The history of bigos stretches back to the 14th century: supposedly, Lithuanian Grand Duke Jogaila, who …
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MeatRecipesRussian FoodVegetables
Grilling with Peat, Russian Pork Shashlyks and Potato Lyulya-Kebabs
by FlorianI’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the …
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If you follow me on Twitter, you’ve probably seen some recent tweets about my upcoming talk on the Future of Food at TED@IBM. One of themes I’ll be discussing is food waste, …
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I’m not the world’s biggest dessert eater, but lately I’ve been thinking about ice cream sundaes whenever I have a craving for sweets, probably because the excessive combination of ice cream, sauce, and …
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You might remember seeing plombir ice cream in some of my restaurant reviews, such as Mari Vanna and Ariana, and wondering what makes it different. Plombir takes its name from the French glace Plombières, a vanilla ice …
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AppetizersRecipesRussian FoodSeafood
Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry
by FlorianAlthough my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up …
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RecipesRussian FoodSauces and condiments
Chef Watson and the Russian Sour Cherry Barbecue Sauce
by FlorianBack in February, I wrote about Cognitive Cooking, a project that I work on at IBM wherein computers help humans create flavorful, never-seen before recipes, such as this Baltic apple pie or …
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MeatRecipesRussian FoodVegetables
Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes
by FlorianAs we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without …