Russian Food

Two and a half years after publishing my recipe for baked paskha (one of my first blog entries!), I finally posted my kulich last week. So you can now prepare the two traditional Russian…

Once again, Orthodox Easter came and went, and I didn’t have the time to finish my kulich recipe on time. At least now I’ll have it ready for next year! A kulich…

For as long as I’ve been reviewing restaurants, I’ve been complaining about the mediocrity of their Beef Stroganoff: “the filet mignon was chewy, cooked beyond well done”, “another example of how to…

I recently adapted a recipe for Jarred Salmon In Olive Oil from a Russian cookbook titled Pro Okhotu I Rybalku [Of hunting and fishing]. Here’s another idea I yanked from this book: adding…

March 31, 1814. With the Austrian, Prussian, and Russian armies having defeated Napoleon at the Battle of Paris, the War of the Sixth Coalition is now over. Tsar Alexander I of Russia receives the key to the…

Spring is here, and despite the persisting snowfalls throughout New York State, the ice fishing season is coming to a close. I haven’t had much luck recently. No matter how hard I…

Whether you want to celebrate the last day of Maslenitsa, Saint Patrick’s Day with a Russian twist, or the coming birch sugar season, this is the drink for you. The Irish-cream-like mixture dilutes the…

This recipe is inspired by the crab salad I ate at Baku Palace in Sheepshead Bay a few weeks ago (my restaurant review will come soon, but for now the place is…

Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki…