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 …
Category:
Recipes
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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 …
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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 …
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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 …