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 …
I’ve been using natural wood for grilling shashlyks and other kebabs for quite a while now (I explained the process in my lyulya-kebab recipe post). The wood smoke certainly imparts some flavor, but the …
If you follow me on Twitter, you’ve probably seen some recent tweets about my upcoming talk on the Future of Food at TED@IBM. One of themes I’ll be discussing is food waste, …
You might remember seeing plombir ice cream in some of my restaurant reviews, such as Mari Vanna and Ariana, and wondering what makes it different. Plombir takes its name from the French glace Plombières, a vanilla ice …
Back in February, I wrote about Cognitive Cooking, a project that I work on at IBM wherein computers help humans create flavorful, never-seen before recipes, such as this Baltic apple pie or …
As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without …
On the heels of yet another recent trip to Pulaski, I went fishing with Captain Troy and came back home with two walleye. Walleye is the North American cousin of European pike-perch, a species found throughout …
You might remember the story of the Nesselrode Pudding; or, how Paris’ best pastry chef created a dessert for the Russian occupants while working for that turncoat Talleyrand. But perhaps your senile great-grandparents have …
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 …
When I posted about my recent yellow perch frenzy on Lake Ontario, I forgot to mention one important fact that connects my ice fishing endeavors to the theme of this blog: yellow perch is closely …