caviar

This is one of my recurring ramblings: why do we see so little shellfish in Russian restaurants outside of Russia? Oh sure, you can have seafood fettuccine, lobster bisque, snails in garlic sauce,…

It all begins about 20 years ago in Moscow. There aren’t that many noteworthy restaurants in the Russian capital yet. I don’t know if Pizzeria San Marco, on the Arbat, really counts as…

Here’s a bite-sized dish to kick-off the holiday season in style! This very Russian combination seamlessly mixes poor and rich man’s ingredients, with potato and brains on one hand, and king crab and sturgeon…

That’s right, today is National Caviar Day. Once upon a time, New York City bars gave free caviar to their customers to keep them thirsty. Nowadays, of course, you’re unlikely to see…

Taza Bazaar in Baku; the art of buying caviar; nose-to-tail eating, and narsharab.

The icing on the cake when you catch your own fish is that you’ll get plenty of fish roe during spawning season — my last trip on Cayuga Lake alone brought almost a pound!…

Here’s a decadent little recipe to take a break from your local / seasonal / sustainable routine. I named the dish after the city of Astrakhan in the Volga delta, (once) renowned…

King crab, caviar and vodka: are there any ingredients that better exemplify haute Russian cuisine? I served this dish as a first course on New Year’s Eve. Enjoy with champagne (just not necessarily the…