The pirog is quite capable of holding the flag as the most important dish in Russian cuisine. It is a filling, generous, and hearty meal, containing all the major food groups (vegetables, animal protein, grains, and bread) rolled up in one.

It’s that time of the year again, when afternoons are short, the colors are subdued, and the appetite for rich spicy foods is at its highest. What a perfect occasion to cook a hearty Central Asia pilaf with mutton, lots of cumin, and (if you can find them) barberries (also known as berberis or “northern lemon”).

A crumble cake in Russia is something like banana bread in the US – the varieties are endless, and every avid baker has her “grandmother’s recipe” in their repertoire.

Raspberries and cream – a wonderful summer treat.

Nothing says Russia and summer better than tvorog with greens!

Digging back through memories, and unearthing a cream puff.

January – and the winter months in general – are a great time to master the hearty Russian recipes for all kinds of pirogi.

For several generations of Russians, few things signal Christmas and New Year’s better than tangerines. So we offer a delicious holiday cake built around this fruit.

A perfect recipe for fall, apple fritters, is offered with two variants.

A beet-based cold soup to spice up your summer soirees...

А фestive Napoleon Cake that is plenty complex to offer lots of stress baking relief.

Ah, spring, when nature wakes from its winter slumber, and the farmers markets come alive with fresh greens like spinach, sorrel, and green onions.