This is the second recipe I’m making using my stash of reindeer meat. After the recent Reindeer Fillet, Porcini, and Lingonberry Bulgur, here’s a triple reindeer tartare, with three different reindeer cuts…
Tag:
chanterelles
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A long, long time ago, back in 2012, Daniel Humm’s roast chicken for two at the NoMad was all the rage in foodie circles, “talked about more avidly and incessantly than any…
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Jewish FoodMeatRomanian Food
Roumanian Steak and its Accompaniments, from Romania and Beyond
by FlorianInspired by my most recent visit to Sammy’s Roumanian and, posthumously, by a dinner at the now defunct Kutsher’s Tribeca, I decided to try my hand at the Romanian tenderloin — that…
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Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship…
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Here’s a recipe that perfectly illustrates Food Perestroika’s mission. Its Eastern European character is visible in the ingredients and the preparation: with the Mangalica lardo, the chanterelles, the corn, and the faux…
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There are some rare and amazing products to be found at the Union Square Greenmarket, if you go there early enough and get a little bit lucky. While I was buying a…
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One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe…