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. …