I’m taking a Hungarian approach and serving my schnitzel with spaetzle, with the twist of adding celery root to the dough, and sautéing the pasta with chanterelles and scallions.

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.