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378
caviar-tartlets

Caviar Tartlets

These precious little puff pastry tartlets, filled with two or three kinds of caviar, will make an hors d’oeuvre fit for a Czar. The crèm...

by Anya von Bremzen and John Welchman

379
grilled-chicken-with-garlic-and-walnut-sauce

Grilled Chicken with Garlic and Walnut Sauce

This dish always reminds me of Georgian gardens surrounded by lush vines – a vat of young homemade wine buried in the ground waiting to b...

by Anya von Bremzen and John Welchman

380
green-bean-and-walnut-salad

Green Bean and Walnut Salad

This salad is a real winner among the seemingly endless repertoire of bean and walnut concoctions from Georgia. For a crunchier salad, se...

by Anya von Bremzen and John Welchman

382
tomato-and-cilantro-soup

Tomato and Cilantro Soup

This version of chikhirtma is made with tomatoes and flavored with lots of cilantro. I promise it will be an enormous success – but don’t...

by Anya von Bremzen and John Welchman

736
smoked-salmon-blinis

Smoked Salmon Blinis

These bite-sized treats are perfect party food.

by Victoria Blashford-Snell and Brigitte Hafner

Comment (1)
797
beef-strogonoff

Beef Strogonoff

This classic Russian dish was named after the Strogonov family. Good with rice or egg noodles.

by Victoria Blashford-Snell and Brigitte Hafner

940
borscht

Borscht

Hearty and satisfying, this Russian beet and vegetable soup can be enjoyed at any time of year, either hot or chilled.

by Victoria Blashford-Snell and Brigitte Hafner

Comments (2)
989
ensaladilla-rusa

Ensaladilla Rusa

Russian salad always consists of vegetables in mayonnaise, but the Spanish version includes tuna and red peppers.

by Victoria Blashford-Snell and Brigitte Hafner

1086
kasha-with-vegetables

Kasha with Vegetables

Kasha, also called buckwheat groats, is a healthy and delicious whole grain cereal that can be prepared in a manner similar to risotto to...

by Victoria Blashford-Snell and Brigitte Hafner

Comment (1)
1153
paskha

Paskha

This Easter dish from Russia is traditionally made in a tall wooden container, but a new flowerpot is used here.

by Victoria Blashford-Snell and Brigitte Hafner

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