Seafood

In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just…

Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this…

I’ve been wanting to make crab rillettes for quite some time now. The idea sprung from a dish I tried at Michael Mina’s late RN74 in San Francisco back in 2015: Dungeness crab…

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…

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:…

In Czech Republic, a chlebíček is just an open-faced sandwich. More often than not, what you’ll see is whole plates of assorted obložené chlebíčky (literally, garnished little breads), which give amateur cooks the opportunity…

Like nearly every European country that’s been invaded by Muslim Turks at some point in its history, Albania counts pilaf in its culinary repertoire. This is a rice dish that can be…

This is one of my recurring ramblings: why do we see so little shellfish in Russian restaurants outside of Russia? Oh sure, you can have seafood fettuccine, lobster bisque, snails in garlic sauce,…

I’ve said in the past that if you want to avoid crowds, the Monday after Thanksgiving is a good day to fish on the Salmon River. Well, here’s another quiet day to…

In most people’s consciousness, Eastern Europe does not evoke delicious seafood dishes. Apart from caviar or smoked fish (which most people actually eat rarely), the images that come to mind tend to be of thick brown meat…