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.

6. Heat a medium sized pan with oil and add bell peppers. Cook until soft and no longer crunchy. Then, add your grated garlic and sauté until you can smell the cooked garlic.

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.