Okroshka -- the hearty Russian soup based on kvas.
Golubtsy, the fabulous cabbage and meat dish is the focus of this issue's food column.
Everyone has heard of borshch, but few people know it was named after a weed...
Kulich is more than just a tradition at Eastertime, it is the king of the feast. Here is a recipe and some discussion of the dish's history.
They may not seem that remarkable on the surface, but bliny, when cooked right, are light and heavenly. Here's how to cook the up right, plus a bit of the folklore about what makes them so important to Russians.
Russian pelmeni have a storied history and are most often associated with Siberia. Here's our recipe.
Empires and goverments may rise and fall, but Stolichny salad persists.
Russian Life is a publication of a 30-year-young, award-winning publishing house that creates a bimonthly magazine, books, maps, and other products for Russophiles the world over.
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