And just like that, it’s August, a month when almost anything can happen, and in Russia usually does. Each year the country braces itself for “The August Curse,” the month’s…
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Shashlik is healthy with this winning combination of chicken thighs, kefir, pickle brine and spices, which gets a long marinade and then a sear over high heat.
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Shashlik is not just a recipe — it’s an institution, and a very male one at that. Eastern European men rarely rush into the kitchen to prepare meals, but with shashlik,…
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Jennifer Eremeeva reviews Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings by Zuza Zak.
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A conversation with storyteller cook, Zuza Zak about her new cookbook, "Amber & Rye: A Baltic Food Journey," which explores the cuisines of Latvia, Lithuania, and Estonia.
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Join me for a fascinating discussion of Romanian cuisine with author and chef Irina Georgescu about her new book, "Carpathia: Food from the Heart of Romania."
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If you relish cooking what’s in season, spring is the happiest time! With all this springtime bounty, and because it’s not yet so hot that cooking anything apart from gazpacho…
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Break out your crepe pan! It’s Maslenitsa, Russia’s raucous and riotous Shrovetide! A weeklong carnival before Orthodox Lent begins, whose origins and traditions, including its signature pancakes, are much older.
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Salat Olivier takes center stage in the Eastern European holiday line up. This beloved mayonnaise-based potato salad has had a long and storied history invented during the heyday of Imperial…
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Veal Orloff: the delectably decadent French-inspired Russian dinner party staple.
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