This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
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.
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.
The mayonnaise in this dish enrobes the salmon and transforms into a delicious, golden crust as it bakes.
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
This is a home-style version of an iconic, paprika-flavored Hungarian dish as we sampled it at a restaurant in Budapest.