Cod was once scorned in Russia. Now it is properly seen as a delicacy. Start the New Year off right with this version of the fish with an egg and butter sauce.

Explore a rich dessert named after the gourmand and minister of finance under Tsar Alexander I: Guriev Kasha.

A consideration of the storied antonovka apple, and a recipe for a delicate recipe, Souffleed Baked Apples.

Summer is a time for cool dishes. Like Okroshka. Typically made from kvass, we offer an alternative recipe for those living in the kvass desert known as America.

Easter is here, and that means it's time for Maria Nikolayevna's Paskha!

Zakuski have a well-deserved position of honor in the realm of Russian cuisine. In this issue we look at a tasty appetizer with connections to the Pacific: Canapes of Smoked Salmon.

Kozuli: these fragrant, decorative cookies have their origin in the Russian North, in Arkhangelsk, to be more specific. And they are perfect for a holiday celebration.

The distinctive form of the Russian drinking vessel known as the kovsh dates back thousands of years. We consider its form and function, and offer a related recipe for Cranberry Kvass.

A rumination on Fyodor Tolstoy's painting "Red and White Currants" and the role of this powerful fruit in Russian life and culture. And a recipe for jam!

Against the grim backdrop of Stalin's rise, Sergei Gerasimov painted a radiant image of collectivism. While politically propagandistic, it makes beautiful use of light and mood. And it features a collective feast where surely Sour Cabbage - this issue's recipe - would be welcome.

One of the most vivid images in Russian fairytales is that of the skatert-samobranka, a self-spreading (and self-cleaning) tablecloth. We consider this magical mystery and offer a recipe for delightful pirozhki.

Biscotti have nothing on Russian rusks. We offer a simple recipe, plus a rumination on a famous photo from the 1920s.