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 …