Culture & Customs

Gastronomic excess is well documented in travelers’ accounts of Russian life, so it’s not surprising that Russian literature is also filled with scenes of gourmanderie.

In the spirit of our cover story on Kremlin Secrets, we take a glance at some secrets of Kremlin cuisine. And the recipe is a fitting feast of Roast Beef, in the style of "Hussar's Liver."

We visit this quiet Siberian city. Once closed to the outside world, it is now open and preparing to celebrate its quadricentennial.

Most Americans consider borshch the quintissential Rusian soup, but the truth is that shchi -- cabbage soup -- holds that honor. Here we look at its history and offer a tasty recipe.

So you think it has been cold in the US this winter? Well, you don't know from cold. You want cold, you go to Siberia. And when Siberians want cold, they go to Oymyakon. So that's where Nick Allen went. You get to tag along.

In this, the final installment in Ilya Stogoff’s journey across the Russian Far East, the intrepid (if politically incorrect) journalist tries to get home on the Transsiberian Railroad.

One of Russia's most typical winter dishes is fermented cabbage. You'll want to rush out to the store and buy a few heads to make this dish when you are done reading our recipe.

In the third installment of Ilya Stogoff's travels in the Russian Far East, the author explores Russia's Eastern Crime Capital (Khabarovsk), and has a first-hand encounter with "the criminal element."

A look at the notion of "ethnic" Russians.

An exploration of Russian food in Turkmeninstan and Turkmen influences on Russian food. The featured recipe is Baked Stuffed Pumpkin.

In the second installment of Ilya Stogoff's travels in the Russian Far East, the author explores the steamy side of Kamchatka.

Just how important is Russia in the world?