A consideration of harvest time naturally leads to this recipe for Olady, or Apple Fritters. Quite tasty they are, too!

Time to bring in the cabbage, and put it in a tasty pie! This column offers a great recipe for a kapustnik (cabbage pie), plus offers a look back at the origin of Russian bees - gatherings for communal labor.

Yelena Ivanovna Molokhovets was the author of Russia's most famous cookbook, A Gift to Young Housewives, first published in 1861. Here is a warm duck soup from her book, plus a bit of history on this important tome.

A look at Russian fast food over the past century, in honor of our story on the Moscow Metro. The recipe is for toasted sunflower seeds.

Where we go in search of true Tatar cuisine. The recipe is for the savory dish, peremech.

A short look at the history of fare aboard the Trans-Siberian railway, with a recipe for pelmeny you can prepare between stops...

Russians have a special bond with mushrooms that is not paralleled in the West. In this issue, a special recipe for mushroom-stuffed eggs.

Veggie-burgers have a Russian antecedent. We give the recipe, plus some interesting cultural history on cookbooks.

A recipe for Hot Apple Compote which Tolstoy enjoyed.

The holidays are a time for great music and great sweets. So what better time to enjoy a nutty sweet like these Almond Caramels. We offer not only the recipe, but some interesting history of the most famous holiday musical: The Nutcracker.

Fish is a staple of the Russian diet. And dried fish - Vyalenaya ryba - occupies a signal position in the fish pantheon. This issue's column looks at the writer Sergei Aksakov's love of fish and offers a wonderful recipe for dried fish.

Gastronomic excess is well documented in travelers’ accounts of Russian life, so it’s not surprising that Russian literature is also filled with scenes of gourmanderie.