It's not grim Communist bread lines. It's not Putin-era luxury. It's a wonderland of salt, smoke, and fat ..read more

This appetizer is a total fake-out and a lot of fun to serve. Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends ..read more

Can't tell your knackwurst from your bockwurst? We're here to help ..read more

I originally designed this recipe for wild snow geese, and because many of California's snow geese spend their summers on Wrangel Island, near Siberia, it seemed fitting to give the stew a Russian feel. But of course the legs of any goose or duck, wild or domesticated, will work here. It's important to remove the meat from the bones before you serve this stew, otherwise everyone will be picking through their bowls for small, sharp objects. It takes only a few minutes, and your family and friends will thank you for it. This stew keeps well in the fridge for a week, though the grain in it will c ..read more

It's frilly, it's assertive, it's delicious: it's dill ..read more

It took me two tries to get this herby and buttery-soft lamb to work. But I eventually clinched it ..read more

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill ..read more

Blackened, charred, scorched: Sometimes, it's the burning that brings the best flavor ..read more

A Russian Easter tradition, sweet, brioche-like kulich are iced with a sugary glaze and decorated with flowers, candy sprinkles, or nuts ..read more

Darra Goldstein as told to Joe Sevier ..read more