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 ...

Chef Jonathan Waxman’s fantastic beef tenderloin stroganoff is enriched with crème fraîche and mustard and ...

This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and tende...

Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the ...

Russians usually make these fish kebabs with sturgeon, the firm-fleshed white fish prized for its caviar. Since most ...