Recipes

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 …

Nearly every country counts some kind of sweet fried dough among its desserts. Americans eat doughnuts, Indians have gulab jamun, the French make beignets, and I’ve already written about fritule, Dalmatian fritters. Lithuanians …

Every year around Easter, I invariably muse that it would be nice to post an Eastern European lamb recipe on these pages, and then realize that lamb isn’t really eaten with any …

Walnut rolls are common in many cuisines of Eastern Europe. Hungarians eat bejgli, Slovenians have potica, and Croatians make povitica, generally for Christmas and Easter. The dessert counts many variations: the layers can be …

Many Europeans countries share the tradition of preparing a kind of sweet bread, often with dried fruits, for religious holidays. Germany has Stollen and Italy eats panettone, while Russia makes kulich and Poland …