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 …