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04/08/2013
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
03/20/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
03/20/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
09/05/2012
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Issue #150
02/11/2012
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
Issue #145
02/11/2012
This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream.
Issue #145
04/19/2013
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
Issue #142
11/17/2011
This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth.
Issue #142
10/19/2011
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
Issue #142
01/30/2013
This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine. The sweet, spiced beets are seasoned with orange zest and mustard seeds, and make for a delicious accompaniment to roast meats or fish.
Issue #141
04/15/2011
Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalniņa.
Issue #138
04/15/2011
When grated and mixed with heavy cream and farmer's cheese, kohlrabi makes a creamy yet refreshing slaw.
Issue #138
04/15/2011
Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream—mayonnaise dressing in this beautiful composed salad.
Issue #138
03/22/2011
Serve it open-faced on thick sourdough rye with dill pickle spears.
Issue #137
11/19/2010
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Issue #134
11/18/2010
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
Issue #134
09/17/2010
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.
Issue #132
02/21/2010
The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue...
Issue #118
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