Ukraine

Horseradish vodka, called khrinovukha, is a Ukrainian classic. My recipe uses caramelized horseradish, honey, and lemon peel.

What do you serve to a dickhead? A plate of cock testicles, of course! My new poutine recipe, complete with rooster genitalia and black truffle.

A dish that combines Black Sea red mullet and banosh, a kind of polenta cooked in sour cream and brynza cheese, specialty of the Hutsuls, a fierce mountain population living mainly in the Ukrainian Carpathians.

I just signed a contract with a French publisher to write a cookbook! L’Archipel du Goulache will present recipes inspired by the cuisines of the former Soviet Union.

A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit…

I’ve said in the past that if you want to avoid crowds, the Monday after Thanksgiving is a good day to fish on the Salmon River. Well, here’s another quiet day to…

I thought I’d written everything one needs to know about varenyky. I’ve prepared the Ukrainian dumplings with potatoes, cabbage, butternut squash, and artichoke. I’ve eaten them at countless restaurants reviewed on these pages, I’ve…

I have seen Chișinău’s sleepy wine cellars, crossed the renegade republics of Gagauzia and Transnistria, fished the Danube delta, and shopped at Odessa’s central market. More details soon!

I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to…

This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison,…