Our cookbook of the week is Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus and Central Asia by Polina Chesnakova. Jump to the recipes: syrniki ( farmer ...

Chebureki are delicious with spiced lentil and carrots - Laura Edwards The food of Eastern Europe is so regionally diverse that in some places bordering countries have more in common than distant ...

How would you define the cuisine of Eastern Europe? The tradition of sharing food around the table with multiple generations and passing on stories through recipes is at the heart of Eastern European ...

And for East European cooking, it's always good to use a pungent kind of onion a yellow onion, not something mild like a white onion, because a part of what you're looking for is for this to give the ...