There’s only one way to do a chicken: standing on its head!
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The Moscovore extended family (on my side anyway) could possibly die of malnutrition without this particular recipe.
What is it about the mouth-watering food of Bologna that makes foreigners want to massacre it?
As they so often do, the Test Kitchen crowd completely changed the way I thought about creamy mushroom soup.
Claudia Roden’s latest book on Middle Eastern cuisine is part cookery book, part travelogue, with a generous pinch of The Arabian Nights thrown in.
I’m more of a gin or chardonnay gal, but when a reader asked me about bacon-flavored vodka, I was forced to take another look at Russia’s favorite tipple, roll up my sleeves and experiment with its seemingly endless possibilities!
PIMMS always reminds me of one of the top three most awkward events I’ve ever attended, which, when you’ve lived in Moscow for 17 years is saying a lot.
You don’t have to go all the way to Siberia, learn to fish, or even work up the courage to deal with a fish eye to make Russia’s oldest soup, ukha!
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