Cârnați cu Varză — Romanian Sausages with Cabbage
Romanian homemade pork sausages simmered and then browned alongside braised sauerkraut. A dish of extraordinary simpl...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Romanian homemade pork sausages simmered and then browned alongside braised sauerkraut. A dish of extraordinary simpl...
The showpiece dish of the Georgian New Year table — poached turkey served cold in a thick, spiced walnut sauce enrich...
Invented in the 1860s by a Belgian chef in Moscow, Olivier salad (known abroad as "Russian salad") is inseparable fro...
Traditionally slow-cooked on a vertical rotisserie, this home version captures the same deeply spiced, caramelised la...
A rustic Romanian dish of chicken stewed in a punchy tomato-garlic sauce, seasoned with smoked paprika and plenty of ...
The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles, and a generous h...
The sister dish to spanakopita — phyllo layered around a filling of three Greek cheeses, eggs, and herbs. Richer and ...
Spring lamb roasted Romanian-style: marinated in wine, garlic, and thyme, studded with rosemary and more garlic, and ...
Thin, lacy Russian pancakes — blini — are the foundation of the great Russian breakfast, and the traditional vehicle ...
Greece's other great casserole — layered long pasta, spiced meat sauce, and béchamel. Similar to moussaka in architec...
Chicken and leek pie wrapped in phyllo — the Greek version of chicken pot pie. Cooked chicken bathed in a béchamel-li...
Mtsvadi is Georgia's grilled meat — large chunks of pork marinated simply in salt, pepper, and fresh herbs, then gril...
The simplest Romanian peasant supper and also one of the most beloved — thick golden cornmeal polenta topped with cru...
The meat version of borscht is deeper, richer, and more complex than its fasting counterpart. Built on a slow-simmere...
A classic Romanian sour soup — gently simmered veal tripe in a tangy broth soured with bors (fermented wheat liquid),...
Small triangular pies filled with a bright, minted cheese mixture — Lebanese fatayer come in spinach (fasting-friendl...
Summer in Russia means shashlik — cubes of marinated meat grilled over wood coals and eaten outdoors with bread, raw ...
From the remote mountain region of Svaneti in northwestern Georgia, kubdari is khachapuri's heartier cousin — a round...
A pounded chicken breast wrapped around a log of cold garlic-parsley butter, breaded, and fried until golden — when c...
A classic Serbian layer cake: thin layers of nutty almond-walnut meringue alternating with a rich chocolate buttercre...
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
A Transylvanian shepherd's meal turned national institution — cubes of pork pan-seared with smoked sausage and bacon,...
A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots, and finally ...
Despite the French name, жульен is purely a Russian restaurant classic — small individual gratins of tender chicken a...
The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top and a rich filli...
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