steak

I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef…

In my last post, I introduced you to Njeguški pršut and Njeguški sir, two specialties of the central region of Montenegro. Now, imagine combining them with the Balkans’ insatiable appetite for grilled…

On the heels of my Voronezh review, here’s my take on the Bulava steak, aka tomahawk. Since I suggested that Voronezh should try creating a genuinely Russian steakhouse not only with the…

Located a few steps away from the massive Cathedral of Christ the Saviour, Voronezh represents a relatively new kind of restaurant for Russia: the high-end steakhouse. Steakhouses had a surprisingly tough start; there…

While there are many countries where horse meat is available and consumed occasionally (sometimes unbeknownst to the consumers), Kazakhstan is one of the few places where it’s one of the major meats in…