plov

I know, I know, this blog is already filled with plov recipes. I published my first Uzbek plov entry almost eight years ago here, then I used it as stuffing for a roasted…

Returning to Uzbekistan after a sojourn in Tajikistan feels a little bit like reaching the promised land after crossing the desert. A Tajik desert with decrepit Soviet relics, hellish hotels, hellish roads,…

In Lonely Planet‘s Central Asia travel guide, the Eating section for Tashkent starts as follows: “You’ll eat better in Tashkent than anywhere else in Uzbekistan and perhaps even than most of Central…

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they…

Just published another article on MUNCHIES a couple days ago: “In Uzbekistan, A Bowl of Greasy Rice Will Make or Break Your Marriage”; or, “Where to eat in Tashkent, everything you need…

Although I’ve already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that’s very traditional in…

When it comes to making kebabs, duck probably isn’t the first meat that comes to mind. And yet, duck breast has all it takes to be a success on the grill: tender…

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.…

Restaurants in Baku; caravanserais; dolma, kutab, chikhirtma, plov, kebabs and other pakhlavas; the infamous watermelon hookah.

Why not give a Central Asian twist to your Easter lamb roast this weekend? I took my Uzbek plov recipe, made some small changes,  and stuffed it into a leg of lamb.…