Shashlik a la Tartar is the featured dish this issue, with a delectable plum sauce... No summer could be complete without it.

Kaymak with wafers is the tasty dessert treat offered in this issue. It is an ancient Tartar/Mongol dish of carmelized cream.

Buckwheat bliny are a must in the springtime. Here we offer a tasty recipe worthy of Gogol.

Russians honor fish in their cuisine, from the mundane herring to the noble salmon and herring. In this issue we feature Pan Roasted Sturgeon.

Drunken salmon is a superb appetizer that dates from the time of Empress Anna Ioannovna.

Letny salat, a simple Russian green salad, showcases the fresh harvest from the dacha.

Caviar stuffed eggs and an Egg & Cheese Salad are the two egg dishes in question.

This tasty dish wraps a succulent sturgeon in a puff pastry for a dish sure to amaze.

This dessert – Gurievskaya kasha – is a true treasure of Russian cuisine. Make it for a loved one and you are sure to score big.

Duck is a traditional dish for the winter holidays. He we explore why, plus offer a tasty recipe.