Котлеты по-Киевски — Chicken Kiev
A pounded chicken breast wrapped around a log of cold garlic-parsley butter, breaded, and fried until golden — when c...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
A pounded chicken breast wrapped around a log of cold garlic-parsley butter, breaded, and fried until golden — when c...
Greece's other great casserole — layered long pasta, spiced meat sauce, and béchamel. Similar to moussaka in architec...
Summer in Russia means shashlik — cubes of marinated meat grilled over wood coals and eaten outdoors with bread, raw ...
Seasoned lamb and beef, shaped by hand around long skewers and grilled over charcoal — kafta is the Arab world's answ...
Romania's Paschal sweet bread — a tall, rich, twisted loaf swirled with a walnut, cocoa, and rum filling that becomes...
Small triangular pies filled with a bright, minted cheese mixture — Lebanese fatayer come in spinach (fasting-friendl...
Traditionally slow-cooked on a vertical rotisserie, this home version captures the same deeply spiced, caramelised la...
The centerpiece of the Greek Easter table — a whole spring lamb roasted slowly until the meat falls off the bone. In ...
Hand-formed meatballs made from a well-seasoned mix of beef and pork, simmered in a thin, vivid green sauce of herbs ...
The simplest Romanian peasant supper and also one of the most beloved — thick golden cornmeal polenta topped with cru...
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...
Despite the French name, жульен is purely a Russian restaurant classic — small individual gratins of tender chicken a...
A layered dish that is pure pleasure: crisp fried pita, warm chickpeas, tangy garlicky yogurt, and a drizzle of brown...
Small open-faced meat pies, a specialty of Baalbek — a yeasted flatbread boat filled with a tart mixture of minced la...
Classic Serbian prebranac is fasting-friendly (just beans and onions), but the celebration version adds smoked sausag...
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
The most famous khachapuri of all — a boat of chewy bread filled with molten cheese, topped with a raw egg yolk and a...
A substantial yeasted pie filled with slow-cooked ground beef, onions, and rice, brushed with egg wash and baked unti...
The original shchi — the most ancient of all Russian soups, simmered for centuries in every peasant kitchen — is made...
A creamy stew of chicken and mushrooms in a béchamel-like sauce, Romanian home cooking at its most generous. The name...
A Transylvanian shepherd's meal turned national institution — cubes of pork pan-seared with smoked sausage and bacon,...
From Samegrelo (western Georgia): a thick, stretchy polenta of fine cornmeal cooked with vast quantities of sulguni c...
The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles, and a generous h...
Greece's most famous casserole — layers of browned eggplant, spiced lamb meat sauce, and a cloud of béchamel, baked u...
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