This dish is inspired by a recipe called “Veal Escalops Dubrovnik Style” that I found in All Along the Danube, by Marina Polvay — someone who has managed to both present a food show called Cooking …
Category:
Recipes
-
-
I’ve already posted peach preserves inspired by my trip to Kakheti, but I feel compelled to share the recipe for this peach and raspberry combination that I jarred months ago and opened …
-
Wild boar is eaten all across Eastern Europe, from eastern Germany to Russia. It is a common charge in heraldry, displayed on the coat of arms of Ebersbach in Saxony. Boar hunting was …
-
Most Eastern European countries have their version of potato pancakes, with small variations in the way you grate and bind the potatoes. In Ukraine, they’re called deruny, and in Belarus, it’s draniki, but the two are …
-
Here is another recipe I adapted from the Derrydale Game Cookbook. The original had you keep the whole bird on the bone, which must have been pretty hard to cut and eat …
-
King crab, caviar and vodka: are there any ingredients that better exemplify haute Russian cuisine? I served this dish as a first course on New Year’s Eve. Enjoy with champagne (just not necessarily the …
-
During a family trip to the Adirondacks earlier this month, I decided to continue my exploration of the great outdoors with a half-day of ice fishing and a day of hare hunting. …
-
Brussels sprouts are the best example of vegetables that we unfairly vilify because we had traumatic experiences of boiled, greyish globes filling our plates as kids. But if you’re willing to prepare …
-
A bouchée is an individual basket of puff pastry, like a small vol-au-vent. The first bouchée was supposedly invented by Marie Leszczyńska, the Polish princess wife of Louis XV. The original bouchée …
-
This year was the first in nearly a decade that I remained home for the holidays, and I decided to make up for all that lost time by making an abundance of …