Recipes

Several years ago, I blogged my very first Croatian dessert, the Dalmatian fritters, little balls of fried dough coated in flavored confectioner’s sugar. That’s not, however, the sweet dish you’ll come across the …

The island of Vis, the farthest inhabited off the Dalmatian coast, has long been known for its fishing and its fishermen. Some go so far as to claim that the inventions of these …

Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures. …

Last summer, I published my recipe for Bosnian Ćevapi with Kajmak, Ajvar, and Lepinja. Although I privately considered it the first chapter of a survey of grilled meat in former Yugoslavia, maybe …

I know what some of you must be thinking after my reindeer tartare post: “He’s completely lost touch with reality! He expects us to take a plane to Scandinavia just to buy …

This is the second recipe I’m making using my stash of reindeer meat. After the recent Reindeer Fillet, Porcini, and Lingonberry Bulgur, here’s a triple reindeer tartare, with three different reindeer cuts …

Last month, during a short business trip to Sweden, I visited Stockholm’s venerable Östermalms Saluhall, a food market operating since 1888. While the historic hall is currently closed for renovation, the market …

After all my years of trying them at restaurants and reporting on them in these pages, I sure hope you know what pelmeni are. One of Russian cuisine’s most famous dishes, eaten …

A few weeks ago, I was back on Cayuga Lake with Fisherman John, this time targeting landlocked salmon and brown trout. Despite a dreadful forecast, we got pretty lucky with the weather: …

Back when I posted my Apple, Vodka and Birch Syrup Babka with Cranberry Mors Sorbet, I touched briefly on the history of babka. Still, it’s worth noting here that this yeast cake from Western …