As I’ve explained before, rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. In a previous post, I showed …
Category:
Recipes
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The icing on the cake when you catch your own fish is that you’ll get plenty of fish roe during spawning season — my last trip on Cayuga Lake alone brought almost a pound! …
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This recipe is the first of my own interpretations of the mythical “Lake Sevan Gifts” that I talked about in my last Armenian Adventures post. It was the perfect thing to do …
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Black currants are very popular throughout Europe, and Russia is the world’s largest producer of currants and gooseberries. While the leaves are used to pickle vegetables, the acidic but highly flavorful berries …
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This dish is inspired by a recipe from John Besh’s My New Orleans, a book that mysteriously arrived on my doorstep without me even ordering it. I was immediately seduced because it …
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Related to my recent trip to Armenia, here’s a recipe for apricot preserves with a Caucasian twist. As you can see from the picture above, apricots are plentiful in Armenia. Why not …
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Kurnik, a kind of Russian chicken pot pie, is akin to a coulibiac where the fish is replaced with poultry — the name of the dish derives from the Russian word for …
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This recipe is a 2-in-1 kind of deal. Not only does it produce a delicious flavored vodka, it also leaves you with pieces of rhubarb you can serve with tea or use …
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Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies. Red currant jelly is nonetheless a great companion …
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Here’s a decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned …