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 …