In my previous wild turkey post, I proposed an original way to prepare the legs of your hard-earned gobbler. This time, I’m tackling the turkey breast, with a far more classic schnitzel …
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A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit …
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Spring turkey hunting season lasts the whole month of May in New York State, and a couple of weeks ago, I went upstate to try for a few birds with Hunstman Wayne. …
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During numerous trips to the Tokaj-Hegyalja region in Hungary, I’ve had the opportunity to taste hundreds of Tokaji dessert wines, and I’ve managed to build a small personal collection. With no great …
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A few weeks ago, we took another fishing trip with Fisherman John on Cayuga Lake, with the idea of spending one half-day focusing on carp, and another targeting landlocked salmon. The carp …
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A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit …
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Here’s a recipe that gives me lots to talk about: Babka is a brioche-like yeast cake found in many Eastern European countries, from Albania to Russia. It’s often baked for Easter Sunday, and it’s …
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You may be working today (I am), but I wish you a happy May Day all the same! And now that spring is more or less here — the first ramps, asparagus, and …
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Every apricot pit conceals an intensely aromatic kernel. Eaten raw, this kernel is unpleasantly bitter, but once toasted its taste gets somewhat milder, reminiscent of almond. This should be no surprise, since …