Out of all the delicacies available in her court, the Russian Empress Anna Ioannovna (1693-1740), Peter the Great's niece, preferred a good piece of juicy buzhenina.

In Tsarist Russia, and for the longest time, fish rasstegai were considered to be a kind of fancy dish because of the classic stuffing based on sturgeon. Nevertheless, the pies were just as ...

Sing the approaching end of winter along with the festival of Maslenitsa with this super easy, three-ingredient fish dish that looms large in Russian-born chef Vitaly Paley's most cherished ...

Molly Moker and Billy Lyons from Zagat traveled to Brooklyn’s Brighton Beach to learn more about the Russian neighborhood’s food and culture.