Vegetables

So spring is here (sort of — it was still 35 F in upstate New York yesterday). While I still have dozens of yellow perch from a recent ice fishing trip, I’m starting to…

By now, you have doubtlessly made pounds and pounds of the Imeretian cheese I blogged about earlier this week. You must be wondering “oh, what to do with all this delicious cheese?”…

I recently adapted a recipe for Jarred Salmon In Olive Oil from a Russian cookbook titled Pro Okhotu I Rybalku [Of hunting and fishing]. Here’s another idea I yanked from this book: adding…

I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to…

This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison,…

While working on a few kebab recipes over the summer, I’ve been facing a dilemma with my side dishes. On the one hand: tomatoes, peppers, eggplants, and zucchinis are the best things you…

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses…