In my recent review of Zagreb’s finer dining options, one of the dishes I tried at Vinodol was the cottage cheese ravioli with smoked mussels, Adriatic shrimp, and cherry tomato sauce (which…
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tomatoes
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In most people’s consciousness, Eastern Europe does not evoke delicious seafood dishes. Apart from caviar or smoked fish (which most people actually eat rarely), the images that come to mind tend to be of thick brown meat…
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When it comes to food photography, one thing you hear over and over is “natural light, natural light, natural light”. This is certainly true, but it doesn’t help me with shooting dinner in a…
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MeatRecipesRussian FoodVegetables
Grilling with Peat, Russian Pork Shashlyks and Potato Lyulya-Kebabs
by FlorianI’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…
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Not your usual soup: shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth.
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While working on a few kebab recipes over the summer, I’ve been facing a dilemma with my side dishes. On the one hand: tomatoes, peppers, eggplants, and zucchinis are the best things you…
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This recipe closes my trilogy of “Lake Sevan’s Gifts” (see here and here for the first two parts). Common whitefish, locally called sig, was introduced into Lake Sevan from Lake Ladoga, and…
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This dish is inspired by a recipe from John Besh’s My New Orleans, a book that mysteriously arrived on my doorstep without me even ordering it. I was immediately seduced because it…