Russian Food

There are many dishes on the menus of the two restaurants I just reviewed – Omulyovaya Bochka and Chemodan – that most diners will have never encountered before, often prepared with Siberian…

As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a…

Quite logically, being the first to send a man to space, the Soviet Union invented space food. During his historic flight in 1961, cosmonaut Yuri Gagarin ate from toothpaste-style tubes containing servings…

Following my review of Wine & Crab, here’s a recipe inspired by their crab Pozharsky. Traditional Pozharsky cutlets are breaded ground chicken or veal patties (maybe I should publish my own recipe of this…

On the heels of my Voronezh review, here’s my take on the Bulava steak, aka tomahawk. Since I suggested that Voronezh should try creating a genuinely Russian steakhouse not only with the…

As is now customary for my Moscow Rules series, I’m following my review of farm-to-table cum New Russian restaurant LavkaLavka with a recipe inspired by a dish I ate there. This time, I’ve picked chef…

In my last post, about Kazan Chay Bar, a Tatar restaurant in Moscow, I introduced you to kazan-kyzgan, a dish prepared to order in a kazan, wherein small cubes of a meat…

Another recipe inspired by my dinner at Moscow’s White Rabbit, this elk, sunchoke, and truffle dish is a much more classic pairing than, say, my previous brioche, herring, and foie gras, but…

To go with the Moscow Rules series of restaurant reports that I’ve recently started, I intend to create recipes that are directly inspired by or adapted from the dishes I ate during…

I know this recipe title is a bit hard to parse. You might be wondering if I’m talking about a new Russian Spring movement aiming to depose Tsar Vlad, or if Lactone is…