Recipes

I’ve often spoken of lyulya-kebabs, whether to criticize the ones I’ve eaten in New York  restaurants (such as here, here, or here), or to sing the praise of the ones I’ve had in …

I’ve been seeing those large monkfish livers at the Union Square Greenmarket for quite a while, but I hadn’t had the chance to fit them into my dinner plans — until recently. Monkfish is …

Here’s an easy first recipe to mark the arrival of spring: buy every possible variety of spring onions, shallots, and garlic (including garlic scapes) at your local farmers’ market and turn them into …

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses …

Here’s a recipe that perfectly illustrates Food Perestroika’s mission. Its Eastern European character is visible in the ingredients and the preparation: with the Mangalica lardo, the chanterelles, the corn, and the faux …

Hungary is a game paradise! Partridges (fogoly in magyar) are plentiful, for example, and they’re usually hunted in corn fields. This recipe combines the bird and its feed, with delicious results. The …

I seem to be going through an “extreme offal” phase. Only a few weeks ago, I was writing about veal brains, and here I am striking back, this time below the belt! …

This recipe is inspired by a dish I ate in a Bulgarian restaurant in Moscow many years ago. If I’m correct, the restaurant was called Mekhana Bansko and is now closed. I clearly …

It may be hard to imagine when you’re eating lamb kebab after lamb kebab in Azerbaijan, but there are a lot more dishes in the national culinary repertoire.  In Baku, you can …