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.

Horseradish vodka, called khrinovukha, is a Ukrainian classic. My recipe uses caramelized horseradish, honey, and lemon peel.

Mulled wine is the official beverage of Christmas markets all over Eastern Europe. Discover my recipe and its secret ingredients!