“Russian chefs learn pickling on their babushkas’ laps,” says chef Ivan Berezutskiy, and in Russia, they often pickle with salt...
The eggplant in this warm, substantial salad is used two ways; puréed into a baba ghannouj-like spread, and roasted then...
Tomato water, a delicate pink broth made by draining lightly cooked tomatoes in cheesecloth, acts as a summery base for...
This take on okroshka, a classic summer soup named after the Russian word kroshit, meaning “to crumble,” uses tangy kefir...