Пирог с Мясом — Russian Meat Pie
A substantial yeasted pie filled with slow-cooked ground beef, onions, and rice, brushed with egg wash and baked unti...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
A substantial yeasted pie filled with slow-cooked ground beef, onions, and rice, brushed with egg wash and baked unti...
Ojakhuri means "family style" — a skillet of browned pork and golden potatoes seasoned with garlic, cilantro, and Geo...
The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top and a rich filli...
The undisputed queen of the Romanian feast table — sour cabbage leaves rolled around a filling of pork, beef, and ric...
A pounded chicken breast wrapped around a log of cold garlic-parsley butter, breaded, and fried until golden — when c...
Classic ajvar is vegetarian, but the Serbian home kitchen has a beloved variation: an ajvar-based warm relish enriche...
A Romanian everyday soup — tender pork-and-beef meatballs floating in a tangy borș-thickened broth, with root vegetab...
A classic Serbian layer cake: thin layers of nutty almond-walnut meringue alternating with a rich chocolate buttercre...
The Paschal lamb dish of Romania — a loaf made from lamb offal, pork, fresh herbs, garlic, and eggs, wrapped in caul ...
Savoury Serbian cornbread — a quick bread made from cornmeal, yogurt, eggs, and crumbled white cheese. Served warm wi...
A spring dish served at every Georgian Easter table: lamb gently stewed with enormous quantities of fresh tarragon, g...
Romanian homemade pork sausages simmered and then browned alongside braised sauerkraut. A dish of extraordinary simpl...
The Serbian Sunday soup — chicken simmered with carrots, parsnip, and fresh parsley root, finished with fine home-cut...
Despite the French name, жульен is purely a Russian restaurant classic — small individual gratins of tender chicken a...
A Transylvanian shepherd's meal turned national institution — cubes of pork pan-seared with smoked sausage and bacon,...
Hand-formed meatballs made from a well-seasoned mix of beef and pork, simmered in a thin, vivid green sauce of herbs ...
Shredded phyllo (kataifi) baked around a layer of stretchy unsalted cheese, drenched in rose-scented syrup, and crown...
The centrepiece of Serbian Easter — a whole spring lamb roasted slowly on a rotating spit (ražanj) over wood coals. T...
Invented in the 1860s by a Belgian chef in Moscow, Olivier salad (known abroad as "Russian salad") is inseparable fro...
Greece's other great casserole — layered long pasta, spiced meat sauce, and béchamel. Similar to moussaka in architec...
A classic Romanian sour soup — gently simmered veal tripe in a tangy broth soured with bors (fermented wheat liquid),...
Layers of shatteringly crisp phyllo dough wrapped around a savoury filling of wilted spinach, herbs, and feta. Spanak...
The original shchi — the most ancient of all Russian soups, simmered for centuries in every peasant kitchen — is made...
Пельмени are small meat-filled dumplings, a dish born in Siberia where cooks would make enormous batches and freeze t...
The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles, and a generous h...
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