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 ...

Eastern European cuisine is more vegetable-heavy and varied than many realize.

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 ...

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 ...

Clockwise from top left: author Polina Chesnakova, varenyky (Ukrainian dumplings), tvorog (farmer cheese) and syrniki (farmer cheese pancakes). PHOTOS BY DANE TASHIMA Our cookbook of the week is ...

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 ...

A placinta is the iconic Romanian pie baked in a rectangular tray and served cold as a snack. In spring, people prepare it with foraged plants such as nettles, dandelions, wild spinach and even ...