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Filters combine: pick a cuisine and a diet and a technique, and only recipes matching all of them remain.

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Main courses36 Desserts26 Side dishes25 Breakfast19 Soups18 Bread16 Basics14 Baking11 Dinner7 30 minutes5 Sauces5 15 minutes4 Pasta3 Beef2 Chicken2 Chocolate2

154 recipes · page 5 of 7

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3 photos

Spanish Potato Tortilla

Potatoes and onion softened slowly in olive oil, then set with beaten egg in a small pan and turned out on a plate to finish.

1 hrServes 4

Breakfast

3 photos

Shashlik

Cubed lamb marinated in grated onion and vinegar, then grilled on flat skewers over embers until charred at the edges.

50 min

Serves 6

Main courses

3 photos

Potato Gnocchi with Sage Butter

Baked potatoes riced while hot and bound with as little flour as they will take, which is the difference between light gnocchi and bullets.

1 hr 55 minServes 4

Main courses

3 photos

Chicken and Prawn Paella

Bomba rice cooked flat and never stirred in a wide pan, which keeps the grains separate and toasts a crust onto the base.

1 hr 15 minServes 4

Main courses

3 photos

Golubtsy

Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.

2 hr 20 minServes 4

Main courses

3 photos

Kotlety

Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.

40 minServes 4

Main courses

3 photos

Pork and Fennel Meatballs

Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.

1 hr 10 minServes 4

Main courses

3 photos

Plov

Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.

2 hr 15 minServes 6

Main courses

3 photos

Smoked Haddock Chowder

Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.

55 minServes 4

Soups

3 photos

Rassolnik

Barley and pickled cucumber soup, sharpened at the end with the pickle brine itself rather than with vinegar.

2 hr 55 minServes 6

Soups

3 photos

Roast Squash and Sage Soup

Squash roasted until the cut faces caramelise, then blended with stock and sage, which gives a depth that simmering raw cubes never reaches.

1 hr 15 minServes 4

Soups

3 photos

Ukha

Clear freshwater fish broth, never thickened and barely seasoned, so what you taste is the fish and the water it cooked in.

1 hr 10 minServes 4

Soups

3 photos

Gazpacho

A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.

25 minServes 6

Soups

3 photos

Pirozhki

Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.

1 hr 15 minServes 8

Bread

3 photos

Shchi

Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.

3 hr 10 minServes 6

Soups

3 photos

Solyanka

A thick sour-salty soup of mixed cured meats, brined cucumbers, olives and lemon, built on their brine as much as stock.

1 hr 10 minServes 6

Soups

3 photos

Okroshka

A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.

50 minServes 4

Soups

3 photos

Split Pea and Ham Hock Soup

Yellow split peas simmered with a smoked ham hock until they collapse into the broth, thickening the soup with nothing but themselves.

3 hrServes 6

Soups

3 photos

Skillet Cornbread

A savoury all-cornmeal bread baked in a preheated cast-iron pan, so the batter hits hot fat and sets a crust as it lands.

40 minServes 8

Bread

3 photos

Blini

Thin yeasted pancakes of buckwheat and wheat flour, cooked in a hot pan and served with soured cream, butter or salted fish.

45 minServes 4

Breakfast

3 photos

Syrniki

Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.

35 minServes 4

Breakfast

3 photos

Swiss Roll

A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.

35 minServes 8

Desserts

3 photos

Dark Chocolate Mousse

Dark chocolate lightened with whisked egg whites and set by nothing but cocoa butter, which is why it needs no cream and no gelatine.

30 minServes 6

Desserts

3 photos

Crème Caramel

A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.

1 hr 20 minServes 6

Desserts

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