Some off-the-cuff dacha recipes for you (summer seems like too relaxed a time for exacting recipes).

Paul Robeson, the American singer and actor and a political activist, had a cake named after him in Russia.

This year marks the 235th anniversary of the birth of Antonin Carême, a French chef who left his mark on Russian cuisine in the form of the dessert known in Russia as sharlotka and everywhere else as charlotte Russe.

“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.

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.

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

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

A great writer lives on his stomach. And Sofia Tolstoya had a way in the kitchen.