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03/20/2013
Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region.
Issue #155
03/20/2013
A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken 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
09/08/2012
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration.
Issue #150
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
03/17/2012
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
Issue #146
02/12/2012
Airy semolina dumplings bob in the fragrant, paprika- and caraway-spiced broth of this warming chicken soup, along with tender chunks of carrot, parsnip, and celery.
Issue #145
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 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.
Issue #145
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
04/14/2011
This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte's.
Issue #138
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
07/23/2012
This Hungarian dish is a dessert disguised as a soup.
Issue #112
05/16/2008
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Issue #112
05/08/2008
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
Issue #112
02/29/2008
This classic beet soup is traditionally served with savory pastries called pirozhki.
Issue #110
08/23/2007
Bigos, or hunter's stew, is one of Poland's national dishes.
Issue #105
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