Bring bold Russian flavors to your table with dishes that feel like a celebration. From comforting classics to rich, sav ...

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.

A White Russian cocktail isn’t just a drink; it’s a statement. Known for its creamy texture and rich flavor, this cocktail ...

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 ...

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 ...

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.

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 ...

"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 ...

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 ...