Eastern European
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RecipeGrilled Chicken Thighs with Mustard and Dill
I like that you can smear this mustard paste on the thighs and marinate for a few hours to create deep flavor or go right to the grill if you're…
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RecipeCast-Iron Spatchcocked Chicken with Pastrami Spices
Spatchcocking a chicken reduces cooking time and ensures juicy meat—and it’s easy. Using kitchen shears, cut along both sides of the backbone to remove, and then open the chicken up…
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RecipeRoasted Cabbage Salad with Pears and Pecans
To serve a bigger group, this side salad can easily be doubled. Good thing, too, because its sweet, earthy flavor is a real crowd pleaser.
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RecipeChallah Toasts with Dill Cheese, Fennel, and Smoked Salmon
These canapés are like Sunday brunch meets the Jewish holidays. Use a mandoline, if you have one, to shave the fennel into super thin curls. If not, a sharp chef’s…
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RecipeChicken Soup with Crucifers and Caraway
Chicken thighs create a very chickeny broth, but during cooking, they’re not sapped of all their flavor. Croutons take the place of noodles in this hearty soup; be sure the…
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Menu2018 Olympic Winter Games: An Eastern European Menu
Austria won gold for alpine skiing while Germany, Poland and Austria took gold, silver and bronze respectively for ski-jumping in the 2014 Olympic Winter Games so why not cook up a…
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RecipeRed Cabbage with Shallots and Crispy Capers
Braised red cabbage is often paired with sweet elements, like the pomegranate molasses used here. But it also gets a hit of brininess from the crunchy, salty capers.
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RecipeSausage with Red Cabbage and Apples
Fully cooked sausages are a great choice for speedy weeknight dinners. Pair them with red cabbage braised in beer plus vinegar, cloves, and red currant jelly for your own mini…
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RecipeWinter Stollen Cookies
These tender slice-and-bake cookies are inspired by the flavors in the classic German Christmas bread of the same name. Studded with dried fruit and candied citrus zest, they're like a…
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RecipeBaked Eggs with Corned Beef and Sauerkraut Hash
In this Reuben-style dish, potatoes with gloriously crisp edges cradle just-set eggs. Serve with rye toast and Russian dressing for the full Reuben effect.
