Ajvar — Roasted Red Pepper and Eggplant Spread (with Meat)
Classic ajvar is vegetarian, but the Serbian home kitchen has a beloved variation: an ajvar-based warm relish enriche...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Classic ajvar is vegetarian, but the Serbian home kitchen has a beloved variation: an ajvar-based warm relish enriche...
If you have had the Aldi Specially Selected Cheese-Stuffed Picante Peppers in the Fig Goat variety, you know. Sweet-h...
The original shchi — the most ancient of all Russian soups, simmered for centuries in every peasant kitchen — is made...
Thin, lacy Russian pancakes — blini — are the foundation of the great Russian breakfast, and the traditional vehicle ...
The Georgian version of dolma: tender grape leaves wrapped around a filling of spiced meat, rice, and a generous hand...
A silken, golden chicken soup thickened with egg yolks and sharpened with lemon or vinegar — Georgia's answer to avgo...
Пасха (paskha) is the sweet pyramid of spiced farmer's cheese served alongside the kulich — a perfect complement of s...
Кулич is the crown of the Paschal table. A tall, cylindrical yeasted bread enriched with butter, eggs, and dairy, top...
The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles, and a generous h...
A Vojvodina-style fish soup from northern Serbia — freshwater fish, tomatoes, and paprika simmered into a rich broth,...
A rustic Romanian dish of chicken stewed in a punchy tomato-garlic sauce, seasoned with smoked paprika and plenty of ...
Khinkali are the national dumpling of Georgia — large, twisted, knob-topped pouches of thin dough filled with spiced ...
A baked farmer's cheese casserole — lighter and more elegant than syrniki, with a slightly custardy crumb that tastes...
The national dish of Jordan and a signature Bedouin celebration meal — lamb slowly cooked in jameed (tangy fermented ...
The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top and a rich filli...
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
A spring dish served at every Georgian Easter table: lamb gently stewed with enormous quantities of fresh tarragon, g...
Despite the French name, жульен is purely a Russian restaurant classic — small individual gratins of tender chicken a...
A layered holiday salad found at every Romanian Christmas, New Year, and Easter table — diced boiled beef, carrots, p...
A substantial yeasted pie filled with slow-cooked ground beef, onions, and rice, brushed with egg wash and baked unti...
A Serbian comfort dish: slow-braised sauerkraut with smoked meats — bacon, sausage, pork ribs — baked until the cabba...
Romania's national grill — small, skinless sausages of beef, pork, and lamb seasoned with garlic, baking soda, and br...
The Serbian cousin of the Romanian sarmale — sour cabbage leaves wrapped around a filling of pork, beef, and rice, la...
Named for its original version made with pheasant (khokhobi), chakhokhbili is now made with chicken in every Georgian...
The Serbian Sunday soup — chicken simmered with carrots, parsnip, and fresh parsley root, finished with fine home-cut...
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