From time to time when someone learns that I’m married to a Russian, they’ll ask me if I can come up with a recipe for a Russian dish they’ve had, which is hilarious because I have never been to Russia, have probably only picked up 20 words (by generous estimation) in the 13 years we’ve been together and of the maybe five Russian dishes I’ve made, I’ve simply done them my mother in-law’s way. It’s almost like people might know that I have a tendency to get really obsessive when I decide I want to crack the code of a recipe and they’re hoping I’ll apply it to a long-lost loved dish they want to make a regular part of their lives again? Nah, that would be ridiculous.

Enter: medovik. Or maybe smetannik. Guys, if you’re ever looking for a sign that a recipe is going to be a doozy to unpack, definitely aim for a dish that nobody even agrees on the name of.*

Read more »

The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.

Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.

Cioppino, it turns out, translates just fine to East Coast tables.

Continue reading “New England Cioppino” »

The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.

Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.

Cioppino, it turns out, translates just fine to East Coast tables.

Continue reading “New England Cioppino” »

The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.

Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.

Cioppino, it turns out, translates just fine to East Coast tables.

Continue reading “New England Cioppino” »

The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.

Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.

Cioppino, it turns out, translates just fine to East Coast tables.

Continue reading “New England Cioppino” »

The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.

Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.

Cioppino, it turns out, translates just fine to East Coast tables.

Continue reading “New England Cioppino” »