July 01, 2000 A Tender Tartar Dish Shashlik a la Tartar is the featured dish this issue, with a delectable plum sauce... No summer could be complete without it.
May 01, 2000 Dessert a la Tartar Kaymak with wafers is the tasty dessert treat offered in this issue. It is an ancient Tartar/Mongol dish of carmelized cream.
March 01, 2000 Tasty, and good for you too! Buckwheat bliny are a must in the springtime. Here we offer a tasty recipe worthy of Gogol.
January 01, 2000 Honoring a noble fish Russians honor fish in their cuisine, from the mundane herring to the noble salmon and herring. In this issue we feature Pan Roasted Sturgeon.
October 01, 1999 A 400 gold ruble salmon Drunken salmon is a superb appetizer that dates from the time of Empress Anna Ioannovna.
August 01, 1999 Beat the Heat, Go Green! Letny salat, a simple Russian green salad, showcases the fresh harvest from the dacha.
June 01, 1999 Two worth an eaten egg Caviar stuffed eggs and an Egg & Cheese Salad are the two egg dishes in question.
April 01, 1999 Twice-baked Sturgeon This tasty dish wraps a succulent sturgeon in a puff pastry for a dish sure to amaze.
February 01, 1999 Kasha to Take Your Troubles Away This dessert – Gurievskaya kasha – is a true treasure of Russian cuisine. Make it for a loved one and you are sure to score big.
February 01, 1999 Lie down with the dogs ... Animal lingo in Russian, from what every dog knows to how to live with the wolves...
January 01, 1999 Christmas Duck and the Immortal Kashey Duck is a traditional dish for the winter holidays. He we explore why, plus offer a tasty recipe.
October 01, 1998 A closed pie Kulebyaka is arguably one of the most popular types of Russian pies. Here we present a recipe from the famed Praga restaurant in Moscow.
