“Grandfather” Ivan Krylov was widely known for his gargantuan appetites and for the dinner parties regularly thrown in his honor. Our recipe for Ukha should satisfy.

We consider some of the best holiday treats, which are of course cookies, and then serve of a simple and delicious recipe.

Climate change is destroying Russia and people still want to duel, but at least someone’s getting free pizza.

We interview a winemaker and philanthropist related to Rachmaninov, and explore her Tolstoyan connection to Californian soil.

It's fall, which means mushroom season, which means time to get hunting. And cooking some Chanterelle-Apricot Muffins.

Long before seasonal eating, kombucha, kimchi and other such things became a fad in the US, they were popular and well known in Russia. For the recipe we feature sour cherry vareniki (mmm!).

A vibrant cuisine is testing the limits, fusing with other national cuisines. How is this happening in Russia?

On the Soviet tradition of making do, and spending long evenings around the table drinking tea and eating cake. Like Bird's Milk cake, this issue's recipe.

Think you know your vodka? Take this True/False quiz (just 12 items) about Russians and their vodka and see if you are right about that...

A Russian entrepreneur and family save a village, start an agro business, and share a recipe for Tatar pies.

Photography, food and spies comprise this week's Three Best Reads. We travel to Vilnius, Brooklyn, and Washington, DC, to consider wagging tongues, boiled tongues, and an overlooked photographer.

As fall deepens and winter approaches, what could be better than a warm honey drink imbued with Russian history.