Eastern European
Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht. Slideshow: ...
To make a classic chicken Kiev, Ukrainian cooks pound cutlets flat, roll them around a log of herb butter, then bread...
Don’t be fooled by the ingredient list—although it’s short, the resulting stew is deeply flavored and very satisfying...
Jonathon Sawyer uses his grandmother’s old Griswold cast-iron pan to cook these crispy potato pancakes, which he amps...
“Being a good Hungarian Szegedi—my family’s real last name, which my grandfather changed when he came to America—our ...
To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...
This recipe for lecsó (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with ...
In this typical German dessert, poppy-seed-filled quark cheese dumplings are gently poached, then topped with sweet-t...
These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, fro...
These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in ...
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