After I returned from Russia, my mother gave me a copy of “The Art of Russian Cuisine,” by Anne Volokh (first published in 1983 by Macmillan).

But it’s as popular in Turkey, where it’s called French salad, and in Denmark, where it’s called Italian salad, and as a regular part of tapas spreads in Spain, where it’s called little ...

Ingredients: 200g chicken fillet; 50g ham; 200g pickled mushrooms; 3 boiled egg whites; 3 potatoes; 1 carrot; 1 onion; 1 lettuce; mayonnaise; vinegar; cooking oil ...

This simple salad with a Caucasus flavor is made from boiled beetroot, a smattering of diced sheep’s cheese or feta, and walnuts. It is seasoned with vegetable oil and garnished with greens. 5.

Victoria stops at a large bin of apples selling for 89 cents a pound. When her family ate fruit, it was apples. “We didn’t have anything else.” ...

What is common to pineapple pastries, baked beans on fried toast squares, Russian Salad and the delicate but deeply satisfying malai cheeni toast? It certainly isn't the provenance or the ...