Golubtsy, the fabulous cabbage and meat dish is the focus of this issue's food column.

Everyone has heard of borshch, but few people know it was named after a weed...

Kulich is more than just a tradition at Eastertime, it is the king of the feast. Here is a recipe and some discussion of the dish's history.

They may not seem that remarkable on the surface, but bliny, when cooked right, are light and heavenly. Here's how to cook the up right, plus a bit of the folklore about what makes them so important to Russians.

Russian pelmeni have a storied history and are most often associated with Siberia. Here's our recipe.

Empires and goverments may rise and fall, but Stolichny salad persists.

A primer on Russia's "forest meat," and a recipe for sauted mushrooms you'll love.

For many centuries, shchi soup has been a staple of Russian cuisine. There is evidence that shchi was known in Rus long before the adoption of Christianity in 988 A.D.

If you consider yourself knowledgeable about Russian cuisine, but have never heard of telnoye, don’t worry. You are not alone.