This Thursday is already Thanksgiving, which means that the holidays have arrived! This particular time of the year always ushers in shorter days and colder weather. While some may view this change in ...

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 ...

The best European desserts transport you to a trip abroad with every bite. Delicate layers, bold flavors, and stunning presentation make them hard to forget. These recipes bring that same pastry shop ...

Like clockwork, the slightest chill of January air signals that the time is right for hearty, warming and comforting foods. (Even if the chill is temporary and the area forecast calls for a few warm ...

LARGO, Fla. - For soul food that reflects Eastern Europe, Monika's European Kitchen in Largo promises slow-cooked dishes that feature favorites from Hungary, Germany and Poland. Customers can find ...

We’re all stuck at home and experimenting in the kitchen. Why not borscht? Popular Eastern European food blogger and Sacramento resident Tatyana Nesteruk hopes you will give it a try, along with other ...

WALK into the cookbook section of a good bookstore these days and it’s what you don’t see that’s the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the ...

Make the crust: In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Stir together the egg ...

In the U.S., salted and unsalted butter hover around 80 percent butterfat and the rest is water. European butter ranges between 83 percent and 86 percent butterfat. “Salted butter is made from cream ...