Russian Soup---category---

This recipe is by Moira Hodgson. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Jacques Pepin. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

I use a cuisinart processor :) lissyriddle

Treat this federation eingelegter white fish recipe, or have their own. "Russian" and "Seafood" are two of the variables selected for federation eingelegter cooks w....

Ya'll got any sweet milk? moesha wilson

MASTER JIRAIYAH!!!!!!! omfg great voice pick! Johninja XD

Yeah it gets dirty SO easily!! I like to use baby wipes in between colors XD craftyann c

Awesome!!!!!!!~!!!!!!!!~!!!!!!!!!~!!!!!!!!!!! Bellerophon

Melody Simmons

Look so delish!! mmdghr

So much peer pressure :( Kameil Michka Barrett

Freezing Not suitable

WOW!No wonder Alaskan fishermen make a years salary over a few weeks.Where in Japan can we find buyers?And would they trust a non commercially licensed fisherman? ProLifeFamilyAndGun

WE LOVE COLESLAW, BUT WE GET TIRED OF THE SAME OLD cabbage. So, we turned to kale, which is full of sweetness and holds its shape nicely whether it is braised or sauteed. Kale slaw has a great vegeta....

This rich and filling dish boasts the creamy and tangy flavors of Russian dressing, usually reserved for salads. It tastes great over rice with lots of the remaining broth ladled on top.

Filled dumplings highlight both the variation and continuity of the cuisines of the Russian Federation all at once. Many varieties and sizes of dumplings appear throughout the region, and each provid....

This plain and simple cake is studded with tiny black poppy seeds that give it a nutty, very distinctive taste. Traditionally called mohn torte, it is the staple of Russian bakeries, where it is serv....