Eastern European
Braşovence (Breaded Crepes With Mushroom Filling)
These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.
Now Is the Time to Make Some Borscht
The brightly colored, beet-based soup is endlessly riffable and fit for all seasons.
Burnt Eggplant Butter on Tomato Toasts
If you haven’t tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.
Darra Goldstein's Cheap Thrill: Farmer's Cheese Pancakes for Dinner
These cheesy Russian pancakes are all she needs at the end of a long day. But a little sour cream on top wouldn't hurt.
Burn Your Dinner. On Purpose.
Blackened, charred, scorched: Sometimes, it's the burning that brings the best flavor.
Syrniki
Classic Russian cheese pancakes have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Monastery Salt
This flavored salt takes its name from Russian monks who flavored blackened salt with herbs from the monastery gardens.
The Charming Easter Breads That Are Baked in Tin Cans
A Russian Easter tradition, sweet, brioche-like kulich are iced with a sugary glaze and decorated with flowers, candy sprinkles, or nuts.
This Spring Lamb Recipe Is a Gift—But Only If You Wrap It Right
It took me two tries to get this herby and buttery-soft lamb to work. But I eventually clinched it.
Crispy Skin Chicken With Dill and Garlic Sauce
Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.
Beet Salad With Pickled Mushrooms and Caramelized Shallots
One take on the Ukrainian salad known as shuki, perfect for Easter.
Poppy Seed and Pecan Strudel
It’s not a Ukrainian Easter celebration without makoviy rulet, a poppy seed and nut roll. Here, the process is simplified with store-bought phyllo pastry.
Spring Lamb in Herbs
Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.
Chicken Stew with Potatoes and Radishes
This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.
Gia's Mushrooms and Egg
This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.
Golden Pull-Apart Cake With Walnuts and Apricot Jam
Aranygaluska—also called golden dumpling cake, butter puffs, and monkey bread—has been extolled by Jewish immigrants from Hungary for years.
Polish-Style Pizza with Mushrooms and Chives
This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.
A Guide to German and Eastern European Sausages
Can't tell your knackwurst from your bockwurst? We're here to help.
Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)
This classic Polish soup is the ultimate in summer refreshment.
The Best Grocery Store in America Is Net Cost
It's not grim Communist bread lines. It's not Putin-era luxury. It's a wonderland of salt, smoke, and fat.