A consideration of the Russian notion of lunch, Zinaida Serebriakova's painting "At Lunch," and a recipe for Raisin Buns that will warm your winter day.

A look at lubok and its use to promote etiquette, manners and morals at the dinner table. And a recipe for Steamed Trout.

A look at how Soviet propaganda made it onto people's plates.

Boris Kustodiev's "Merchant's Wife at Tea" is the takeoff point for a discourse on revolution, nobility and fine food, in this case Rogaliki - Walnut Crescents.

While variety may be the spice of life, it is the simplest food that fosters friendship, especially when it is offered from the heart. Columnist Darra Goldstein remembers her time as a guide at a US Exhibit in Moscow and shares a recipe for salted mushrooms.

Sometimes the simplest foods offer the most sublime and satisfying of gustatory experiences.

Sustainable, organic and green cuisine comes to St. Petersburg. Our recipe: Lentil Soup.

Pryaniki are a time-honored cookie enjoyed at holiday time. Get yours here.

"Raw beets and carrots," Ninotcha said in the eponymous film, when asked what she wants to eat. "This is a restaurant, not a pasture," the maitre de responds. What an appropriate segue into this issue's recipe for a tasty beet and carrot salad...

Sorrel Soup is this issue's recipe, provided by a Moscow restaurant that believes simple is better...

Mead has a long history in Russian culture and, it turns out, diplomacy. Join us in a round of cranberry mead.

At Moscow's fashionable GQ Bar, Chef Konstantin Ivlev cooks up a new style of Russian cuisine. Here we present a flashy Baked Chicken Breast with Garlic, Potatoes and Truffles.