The holidays are a time for great music and great sweets. So what better time to enjoy a nutty sweet like these Almond Caramels. We offer not only the recipe, but some interesting history of the most famous holiday musical: The Nutcracker.

Fish is a staple of the Russian diet. And dried fish - Vyalenaya ryba - occupies a signal position in the fish pantheon. This issue's column looks at the writer Sergei Aksakov's love of fish and offers a wonderful recipe for dried fish.

Gastronomic excess is well documented in travelers’ accounts of Russian life, so it’s not surprising that Russian literature is also filled with scenes of gourmanderie.

In the spirit of our cover story on Kremlin Secrets, we take a glance at some secrets of Kremlin cuisine. And the recipe is a fitting feast of Roast Beef, in the style of "Hussar's Liver."

Most Americans consider borshch the quintissential Rusian soup, but the truth is that shchi -- cabbage soup -- holds that honor. Here we look at its history and offer a tasty recipe.

One of Russia's most typical winter dishes is fermented cabbage. You'll want to rush out to the store and buy a few heads to make this dish when you are done reading our recipe.

An exploration of Russian food in Turkmeninstan and Turkmen influences on Russian food. The featured recipe is Baked Stuffed Pumpkin.

Pickled Garlic is our featured recipe in this issue.

Summer is berry time in Russia. We look at all the favorite varieties and offer a recipe for that summer favorite, cranberry mors.

A light sample of a French influence on Russian cuisine--zhulyen. Try this and trace your link to Tolstoy!

Nothing tastes quite like fish pulled from the icy waters beneath a winter fishing hole. Here is a simple recipe for a Russian Fish Bake.

Sbiten was the drink of choice in Russia long before tea made its appearance.