Russian Food

I’ve been reading Culinaire Saisonnier, a Belgian magazine geared towards chefs, for almost fifteen years. While I don’t always have the time for their articles on regional products or their lengthy chef …

If you’re an assiduous reader of this blog, you might remember my first recipe for ukha, the traditional Russian fish soup: a yellow perch ukha with perch fritters and perch roe croutons. …

When my partner, tasked with finding a Russian-ish dessert recipe for me for a recent quarantine weekend, unearthed a rye bread cake in Joyce Toomre’s English translation of Elena Molokhovets’ A Gift …

In my last post, I talked about my trip to the wilderness of Lake Lacha, outdoor adventures in the surrounding woods and swamps, and meals at the Kolokol tour base – burbot …

In my recent post on Pomor cuisine, I mentioned that the Pomors were known as “cod eaters” because they consumed codfish, in various ways, with impressive regularity. At the Arkhangelsk market, the …

In my last post, I introduced you to the Pomor people and reviewed Pochtovaya Kontora, a restaurant in Arkhangelsk that serves its own interpretation of the local cuisine. One of the dishes …

When I concluded my Moscow Rules series with a post on the Russian gastrocafé, I mentioned the goose burger at Pirogi Vino i Gus, and lamented that it was prepared with typical …

As I mentioned in my last post, if you want to fully appreciate the complexity of the plant and berry blend that is Karelian balsam, you should drink it on its own, …

Restaurants Pirogi Vino i Gus and Russian Pub, which I just reviewed, both feature “Stroganoff Pie” on their menus. In a sense, the combination is to be expected: pies and classic Russian …

During my tour of Moscow’s Danilovsky Market, I stopped at a small fast casual restaurant called Dagestanskaya Lavka to try khinkal, the main dish in Dagestani cuisine. Most of Dagestan’s territory is …