Imeretian cheese is a fresh cow’s milk cheese. Although it originated in the Imereti region, you can find it everywhere in Georgia, whether it’s homemade or bought at the market. This is the cheese traditionally used in Georgian cheese bread.
Whether you want to celebrate the last day of Maslenitsa, Saint Patrick’s Day with a Russian twist, or the coming birch sugar season, this is the drink for you. The Irish-cream-like mixture dilutes the intense flavor of birch syrup, helping to reveal
Here’s an easy first recipe to mark the arrival of spring: buy every possible variety of spring onions, shallots, and garlic (including garlic scapes) at your local farmers’ market and turn them into this delicious jam.
Encouraged by the success of my Crème de Cassis over the summer, I went back to pick strawberries. And while strawberries don’t benefit from the same flavor transformation as black currants when you blend with alcohol, the result is still quite good!
Rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. Here is a version that I prepared with lake trout fished in Cayuga Lake.
The icing on the cake when you catch your own fish is that you’ll get plenty of fish roe during spawning season – my last trip alone brought almost a pound! Curing roe is incredibly fast and easy, and you’ll be amazed by the result.
Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies. Red currant jelly is nonetheless a great companion to game meat. It's time to make your own!