Join chef Tavakkul in the heart of the wilderness as he prepares an authentic Russian Borscht, also known as Ukrainian Borsch ...

Vibrant and tangy, this Russian vinaigrette salad combines the sweetness of beets, the heartiness of potatoes, and the zing ...

A Russian stove is shaped like a tunnel and resembles a furnace. This construction allows the temperature inside to rise to 200 degrees Celsius (about 400 degrees Farenheit). Russian stoves are ...

4. Meanwhile, cover two baking trays with parchment. Divide the puree mixture in two and gently pour on the trays. Using a spatula spread the pure about 3–5mm maximum thick.

I am completely smitten with a smashing new cookbook on Russian cooking, “T-Bone Whacks and Caviar Snacks” (2018, University of North Texas Press), written by Sharon Hudgins, a Russian scholar ...

Recipes calling for such large amounts of beef and dairy would not have been realistic. The book was replete with recipes, nutrition facts, and tips for menu planning and hosting successful dinner ...

Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. He aims to honor those flavors, as well as locally source his ingredients.

Celebrated food scholar Darra Goldstein’s latest book is “The Kingdom of Rye: A Brief History of Russian Food.” Her grandparents fled Russia and refused to discuss it with her. But that only piqued ...

"It's Popova, not popover," says Julia Popova, a Russian native who has been living in Troy since August 2008. One would not be surprised to find a popover in Popova's kitchen, however; she is an ...