Sticky glazed squares of apricot-and-frangipane-topped puff pastry. Yes please. Thickly whipped fridge-cold cream is a bonus. Resistance is futile.
Author: Chef M
This is a wonderful way to capture the essence of summer, with the flavors, and vibrant colors of ripe, juicy peaches, strawberries, and kiwis.
Wonderfully refreshing on a hot day, or soothing after a spicy meal, this healthy and easy-to-make dessert is great to have tucked away in the freezer.
This well-known Russian classic got its name from the famous Russian Pavel Stroganov, who was a well-connected gourmand in early twentieth-century St. Petersburg. The recipe is thought to have come from a common dish in his family, and its name was given in honor of Pavel, because he popularized the dish publicly.
This dish is named after a tavern that served a version of this recipe. The very famous Russian czar Alexander I is said to have visited this tavern, after sampling this particular dish, he had it put on the menu at the royal palace.
When people are asked to name a Russian recipe, the most common response is borscht. Borsht is one of many hearty soups common to Russian Federation cuisine (shchi, a cabbage-based soup, is probably the second most common). These soups take advantage of the hearty root vegetables and cabbage that grow in the shorter growing seasons of the Russian plains.