Food

Pickled Watermelon Not even watermelon is safe from the pickling fanaticism. But try this sweet-salty-spicy-garlicky version and tell us it isn't genius! 2 lb watermelon1 bunch dill6 cloves garlic1-2 jalapeños (sliced)6-8 cups water ((enough to cover the watermelon))1/4 c salt1/4 c sugar2 tbsp white vinegar2 tbsp peppercorns Pick a non-reactive (glass or ceramic) container. Slice [...] Continue Reading

Hot days, cold borsch.

Continue Reading

Strawberry Cordial Traditionally, cordials were known as “home wine.” In Russia, there was a lack of vineyards but an abundance of fruit. This fruit was covered in sugar (longer ago, it was honey) after which it released its juices and began to ferment. Eventually — usually in one to six months — this resulted in [...] Continue Reading

#coolkompotsummer

Continue Reading

No bake cake alert!

Continue Reading

Homemade Sauerkraut Properly prepared pickled cabbage is juicy and crunchy. Make it a salad by adding sliced onions and vegetable oil, or serve as a side dish with potatoes or other foods. Or, most deliciously, eat out of the jar while standing in front of the fridge. 1 head white cabbage ((about 3½ pounds))2 carrots [...] Continue Reading

Easy and excellent.

Continue Reading

According to folklore, there is a kind and savvy spirit living in the buckwheat, who increases the eater’s knowledge and ingenuity. That’s what makes it the ideal breakfast for exam days.

Continue Reading

A perfect eating-in-front-of-the-fridge snack.

Continue Reading

Learn how to make this absolute classic.

Continue Reading

Vladimir's Authentic Borsch Borsch is a staple in most Eastern European cuisines and for good reason – it’s hearty, delicious, filling and best of all, it’s supposed to be accompanied by vodka. Other sides are black bread, green onions or garlic and salo.We enlisted my dad, Vladimir, who makes the best borsch I’ve ever tasted, to [...] Continue Reading