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.
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 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....