total posts: 49
Carrot Cake with Cream Cheese Frosting. Part of my series on classic American baking.
Okroshka, Russia's favorite cold soup in the dog days of summer.
New York Style Cheesecake. As classic as they come: creamy, slightly sweet, slightly dense, not a hint of gelatine.
Upside Down Plum Cake. Strikingly beautiful but easy to make. Serve with whipped cream; it will offset the tart and sweet plums nicely.
Crescent Cookies. Either pecans or walnuts will work. Can't believe my family ate a whole batch in one day.
Black Bottom Pie. It looks gorgeous, it is incredibly easy to make, and it has an awesome name!
Eggplant "caviar": the Russian answer to Italian caponata :). Crack an egg in for a complete protein-and-vegetables meal.
Not your usual PB&J: brioche bread, farm-bought rhubarb jelly and raw almond butter.
"Grated" cake: the shortbread dough is grated on a grater to give it texture, with a layer of cranberry jam in the middle.
Buckwheat Blueberry Pancakes. I chose to use buckwheat flour in these pancakes because it does give a unique, fairly strong flavor. And the kids like it.
Peach and Apricot Galette. Warm and ever so slightly tart. Must be eaten with vanilla ice cream.
It's got walnuts, brown sugar and cinnamon. You will want to eat the filling first!
Borsch, Russian comfort food: hot, thick, tart, with rich chicken broth that carries vegetables and herbs, mellowed out with sour cream.
Glazed Cinnamon and Cardamom Rolls
Russian Yellow Pea Soup with Croutons