Clockwise from top left: author Polina Chesnakova, varenyky (Ukrainian dumplings), tvorog (farmer cheese) and syrniki (farmer cheese pancakes). PHOTOS BY DANE TASHIMA Our cookbook of the week is ...

Our cookbook of the week is Kapusta: Vegetable-Forward Recipes from Eastern Europe by Alissa Timoshkina, a London-based writer, historian, cooking teacher and co-founder of #CookForUkraine. Jump to ...

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 ...

Cabbage would seem to check a lot of boxes for what’s prized these days in Western food circles. It’s nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable. So why does it still ...

This affecting new cookbook includes mostly Eastern European dishes as well as first-person accounts of suffering and survival. By Florence Fabricant Preparing the dishes in this substantial new ...

Simmer pots have become really trendy lately, and it's not hard to see why. They can be very cheap to make (especially if you're using up food scraps like citrus peels), they're all-natural, and it ...

A placinta is the iconic Romanian pie baked in a rectangular tray and served cold as a snack. In spring, people prepare it with foraged plants such as nettles, dandelions, wild spinach and even ...

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 ...

Cabbage would seem to check a lot of boxes for what's prized these days in Western food circles. It's nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable. So why does it still ...