Оливье — Russian Olivier Salad
Invented in the 1860s by a Belgian chef in Moscow, Olivier salad (known abroad as "Russian salad") is inseparable fro...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Invented in the 1860s by a Belgian chef in Moscow, Olivier salad (known abroad as "Russian salad") is inseparable fro...
A thick, dark, sour-spicy soup from western Georgia: beef simmered with rice, thickened with ground walnuts, soured w...
The everyday khachapuri — a round flat bread stuffed with cheese, baked until golden, and served hot off the pan. Ime...
The Greek mother of comforting soups — poached chicken and rice in broth, finished with a silken thickening of egg yo...
Seasoned lamb and beef, shaped by hand around long skewers and grilled over charcoal — kafta is the Arab world's answ...
Classic ajvar is vegetarian, but the Serbian home kitchen has a beloved variation: an ajvar-based warm relish enriche...
Пасха (paskha) is the sweet pyramid of spiced farmer's cheese served alongside the kulich — a perfect complement of s...
Serbia's national burger — a large, thin patty of seasoned beef (and sometimes pork and lamb) grilled over coals, ser...
A warm, vanilla-scented semolina custard wrapped in buttery phyllo, baked until golden, then drenched in citrus syrup...
A pounded chicken breast wrapped around a log of cold garlic-parsley butter, breaded, and fried until golden — when c...
Shredded phyllo (kataifi) baked around a layer of stretchy unsalted cheese, drenched in rose-scented syrup, and crown...
A spicy, tomato-rich beef stew with the characteristic Georgian flavour triad of cilantro, fenugreek, and adjika. Cha...
Buttery semolina shortbread stamped in wooden moulds, filled with dates, walnuts, or pistachios, and dusted with powd...
Romania's Paschal sweet bread — a tall, rich, twisted loaf swirled with a walnut, cocoa, and rum filling that becomes...
A dish of Rachan origin: crisp-skinned roast chicken swimming in a sauce of mashed garlic and warm milk. The flavour ...
The undisputed queen of the Romanian feast table — sour cabbage leaves rolled around a filling of pork, beef, and ric...
Small, thick cheese pancakes made from tvorog (farmer's cheese), eggs, and a little flour — pan-fried until golden ou...
Completely distinct from Greek moussaka (no eggplant, no béchamel), Serbian musaka is a layered casserole of thinly-s...
A heartier, meat-enriched cousin of the classic lentil-rice mujaddara — bulgur and brown lentils simmered with carame...
Summer in Russia means shashlik — cubes of marinated meat grilled over wood coals and eaten outdoors with bread, raw ...
A Romanian everyday soup — tender pork-and-beef meatballs floating in a tangy borș-thickened broth, with root vegetab...
The classical Romanian chicken soup — an old hen (or rooster) simmered slowly with plenty of vegetables until the bro...
The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles, and a generous h...
Named for its original version made with pheasant (khokhobi), chakhokhbili is now made with chicken in every Georgian...
A silken, golden chicken soup thickened with egg yolks and sharpened with lemon or vinegar — Georgia's answer to avgo...
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