We arrive to find the long dacha table already mosaicked with plates of herring, boiled potatoes with pickles, garlicky kholodets (that's jiggly jellied cows' feet), and bowls of rich, meaty shchi, a Slavic cabbage soup. It's the kind of spread that makes every Russian go weak at the knees and instantly lift a shot of chilled vodka. Babushka's dandelion honey recipe ("wash and dry 400 dandelion buds…") sparks the eternal dacha conversation about preserving and pickling. "Cracks me up," says Sergey, "how Scandinavian colleagues get all worked up about the big word fermentation." "'Cause Russian chefs learn pickling on their babushka's lap," adds Ivan. The twins now wax sentimental about their babushka's brined watermelon rind and adzhika, a spicy tomato-and-pepper condiment put up by the gallons in their native Kuban, a region where everything grows in amazing profusion and the cuisine mingles Slavic, Ukrainian, and Northern Caucasian influences. "Happiness for me was the crunch of Babushka's meat grinder," sighs Ivan, "as she cranked through kilos of tomatoes, chiles, purple basil, and juicy red peppers." "Myself," says Sergey, "I only helped with adzhika to get a dessert treat."