Kutabs are among the most popular Azeri dishes, together with plov, dolma, and of course kebabs (kebabs being a distant first: virtually the only meal you’ll ever eat in a restaurant outside …
Category:
Recipes
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East-German FoodMeatRecipes
Seared Chops and Braised Shanks of Venison in Bautzen Sour Cherry Mustard Sauce with Perfect Fries
by FlorianThis recipe combines some rather eclectic culinary impressions from my recent trip to Eastern Germany: the sour-cherry mustard from Bautzen, Erich Honecker and his passion for hunting, the mulled wine of the Christmas markets, and potatoes …
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I’ve already posted a blueberry jam here a while back, but this recipe, adapted from Blue Ribbon Preserves, is also worth your time. And if you like picking your own berries, this is a …
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Not your usual soup: shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth.
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When it comes to making kebabs, duck probably isn’t the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender …
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It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it …
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This recipe is inspired by the crab salad I ate at Baku Palace in Sheepshead Bay a few weeks ago (my restaurant review will come soon, but for now the place is …
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Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki …
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I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to …
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Last year, I made Lake Trout Sausage with trout caught in Keuka Lake. This recipe uses Chinook salmon from the Salmon River, but the difference doesn’t stop there. This is really a sausage that …