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Distrito Federal
You can think of this cocktail as a softer, more well-rounded Black Russian. Rum and brandy replace the vodka.
August 1958
- Keywords
- gourmet's favorite cocktails: 1941-2009,
- rum,
- brandy,
- liqueur,
- summer
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
- Keywords
- ruth cousineau,
- mushroom,
- russian,
- regional specialty,
- liver
recipes
Beet Consommé
This is a more refined version of borscht, the Slavic classic.
December 2006
- Keywords
- ruth cousineau,
- soup,
- beet,
- poultry,
- russian
chefs + restaurants
The Russian Tea Room Returns
The Russian Tea Room, which hasn’t had great food during my lifetime, has always been a beloved institution. So you have to be happy that it’s back.
11.21.06
- Keywords
- restaurant notes,
- russian,
- asian,
- new york,
- ruth reichl
recipes
Russian Easter Bread
A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.
April 2004
- Keywords
- bread,
- easter,
- regional specialty,
- russian,
- paul grimes
recipes
Buckwheat Pancakes with Smoked Salmon
This version of blinia tribute to the Russian communities throughout the New York metropolitan areais fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute....
March 2004
- Keywords
- lillian chou,
- breakfast,
- pancakes,
- seafood,
- russian
recipes
Roast Reindeer or Elk in the Russian Manner
December 1941
- Keywords
- the way we cooked,
- herbs,
- russian