You can think of this cocktail as a softer, more well-rounded Black Russian. Rum and brandy replace the vodka.

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.

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

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.

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.

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute....