September 01, 1997 Political Jam By Yelena Utenkova Apple Povidlo is made from crushed, not whole fruit, which is what makes it povidlo, not jam. In the Soviet era, "zhem", a foreign word, was un-p.c. and povidlo had its day.
August 01, 1997 A Taste of Honey By Yelena Utenkova Myedovukha is a fermented honey drink that is great for quenching your thirst in the heat of August.
July 01, 1997 A Soup for Real Men By Yelena Utenkova Ukha -- fresh fish soup, is popular across Russia. Here's the recipe!
June 01, 1997 The Soup of the Russian Nobility By Yelena Utenkova Svekolnik is "the other beet soup." This aristocratic soup with a delicate flavor is served cold.
May 01, 1997 Poor Man's Caviar By Yelena Utenkova When you can't afford beluga, try eggplant caviar. It's a treat that will spice up any party.
April 01, 1997 A dissident's dessert By Yelena Utenkova Paskha Cheesecake is a spring treat was banned in the Stalin era. But now it is back in all of its rich glory.
March 01, 1997 This berry pie fits the bill By Yelena Utenkova Chernika pirogi -- berry pie is a great way to warm up the kitchen in winter. Pies are at the center of Russian celebrations and berry pies are truly beloved.
February 01, 1997 Anti-Hangover Soup By Yelena Utenkova Rassolnik is the most Russian of all national soups. The secret is its stock--rassol-- or pickle juice...
December 01, 1996 The Pig That Comes Home By Yelena Utenkova Suckling pig is a holiday delicacy in Russia. Cooking one is not an easy affair, but we get you off on the right (pig's) foot here.
November 01, 1996 A Potent Mixture By Yelena Utenkova Moscow Solyanka -- a hearty fish and vegetable soup, is the featured recipe in this issue.
October 01, 1996 A plethora of pies By Yelena Utenkova Pirozhki are the heart of any Russian meal. Making the dough and the stuffing is well described in this article.
