Called golubtsy in Russian, stuffed cabbage is found in all Eastern European cuisines. With its bright and contrasting colors, my version combines duck meat, a red beet risotto, and goat cheese sauce.

Every goose hunter needs a good sausage recipe. This smoked Polish kielbasa with revisited classic accompaniments does the job nicely.

An update on my recent waterfowl hunting trips in New York’s North Country.

A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment.

My cookbook L’Archipel du Goulache is coming out in France on October 20th!

A cross between LD Restaurant’s red porgy sashimi and typical Dalmatian dishes: fish terrine, tuna carpaccio, and shrimp, with a cucumber yogurt sauce and fennel frond oil.

A review of the tasting menu and wine pairing at LD Restaurant on Korčula island in Croatia.

Another excuse to buy a copper mug, my Sarajevo mule is made with grape rakija, rose syrup, rose hip syrup, and watermelon soda. Garnish with lime and mint!

Another Russian-ish game bird recipe, named after one of the largest noble houses of the Russian Empire and prepared with a gargantuan amount of black truffle.

Discover the controversial history of these pancakes filled with veal paprika stew and sour cream, plus my own recipe.