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.
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.”
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 is impossibly uncomfortable, it’s the perfect time to enjoy a pot of summer borsch.
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.
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 Under Fur Coat.
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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