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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The classic Soviet New Year’s menu is as resistant to change as the current regime. It all hinges on two mandatory, incredibly labor-intensive, mayonnaise-based cold salads: Salad Olivier and Herring…
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Salad Olivier The Salad3 medium-sized red potatoes3 carrots1 tsp of olive oil1 cup of cubed lardons of duck bacon or pancetta (cut into cubes)3 cups of shredded duck confit or…
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Veal Orloff: the delectably decadent French-inspired Russian dinner party staple.
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