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ruth cousineau

recipes

Liver and Mushroom Pirozhki

The Russian version of pierogies, pirozhki are small turnovers that are baked rather than boiled. Their savory, rich mushroom-and-liver filling packs a big punch within a crisp little pastry.
December 2006
recipes

Pommes Duchesse Gratin (Creamy Mashed Potato Gratin)

Traditionally piped through a pastry bag into rosettes to garnish a roast, this classic French potato mixture is here transformed into a rich casserole that can be prepared in advance.
December 2006
recipes

Prime Rib Roast with Red-Wine Sauce

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms.
December 2006
recipes

Beet Consommé

This is a more refined version of borscht, the Slavic classic.
December 2006
recipes

Deep-Dish Wild Blueberry Pie

If you’ve never had pie made from wild blueberries before, you’ll be bowled over by the intensity of this one.
August 2006
recipes

Scallop Chowder with Bacon

This light chowder with a subtle note of smokiness really lets the scallops shine.
June 2006
recipes

Polenta Pie with Cheese and Tomato Sauce

This simple one-dish vegetarian meal is hearty without being heavy.
June 2006
recipes

Maple Sugar Ragamuffins

For a gentle boost of sweetness, these buttery biscuit roll-ups feature maple in both the dough and the filling.
March 2006
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