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.
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Whole pickled tomatoes are a perennial favorite in Russia.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
These savory pickles are as gorgeous as they are delicious.
This Hungarian dish is a dessert disguised as a soup.
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
This Russian favorite is a cool and colorful vegetable salad using beets and potatoes.
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
Canning allows you to enjoy of the flavors of summer all winter long.
Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.
Sorrels are found in home gardens all over Latvia.