With my first deer now in the freezer, I need to come up with recipes for the whole beast. I made a great roast out of the hind leg last weekend (more …
Category:
Recipes
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Encouraged by the success of my Crème de Cassis over the summer, I went back to Fishkill Farms to pick strawberries. Picking strawberries is tough work, choosing the ripest berries on all fours in …
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Victory! After spending about 11 hours freezing on a stand at the top of a hill in the Mohawk Valley countryside, silently watching this field: I killed my first deer, on the …
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This dish is inspired by a recipe from an article on Georges Blanc in the Spring 2010 issue of Culinaire Saisonnier. This is a fairly simple preparation that emphasizes the flavor of …
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The Sachertorte is a great example of a cake that was created nearly two centuries ago and needs a serious update to impress anybody nowadays. The original dessert was invented by Franz Sacher in …
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Whether you just buy the meat or try to kill the animals yourself, game is back in season! Here are some recipes you might want to try: Have a whole wild pheasant …
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Here’s the second dish in my trilogy of Lake Sevan’s Gifts (the Trout Kutap was my first)! Lyulya kebabs are originally an Azerbaijani dish consisting of a mixture of ground lamb cooked …
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Zhingalov khats, a flatbread with a variety of fresh herbs, is a specialty from Nagorno-Karabakh (literally, it means bread with herbs in Armenian). If you ever visit the market in Stepanakert, you can …
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Lavash is a large flatbread popular in both Armenia and Azerbaijan, where it’s commonly used to wrap food like kebabs. The etymology of the word is unclear, and various scholars alternately mention …
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The knish, a kind of stuffed bun, has an interesting history. It originated in Ukraine and Belarus, where it was known as knysh and was a kind of pirozhok usually filled with …