Distrito Federal

You can think of this cocktail as a softer, more well-rounded Black Russian. Rum and brandy replace the vodka.
August 1958

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

Beet Consommé

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

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

Buckwheat Pancakes with Smoked Salmon

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....
March 2004
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