Recipe Name | Cuisine | Dish | Images |
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Almond Pavlova With Lemon Curd and Strawberries
Though we have nothing against macaroons, an almond Pavlova makes a different and suitable Passover dessert.
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Chef: Anne Rosenzweig
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Served At: Inside
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Borscht
The chef prefers to cook home-style food with a few seriously gourmet twists, like this classic enlivened with a dash of Aleppo pepper.
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Chef: Serena Bass
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Served At: Serena
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Cabbage Soup
The inexpensive vegetable makes a hearty soup.
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Served At: Veselka
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- American
- Eastern European
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Creamy Scrambled Eggs With Caviar
According to chef-owners Marco Moreira and wife, Jo-Ann Markovitzky, this luscious dish "works every time."
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Chef: Marco Moreira
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Served At: Tocqueville
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- American
- Eastern European
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- Appetizers
- Breakfast/Brunch
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Grilled Kielbasa Roll With Cardamom Coleslaw and Whole-Grain Mustard Aïoli
"Hot dogs typically burn or dry out, but kielbasa can stand up to the aggressiveness of the grill. Putting it on a Portuguese roll lets the flavors meld more subtly."
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Chef: Kerry Heffernan
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Served At: Eleven Madison Park
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- American
- Eastern European
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Potato-Chive Blinis With Hot Smoked Trout and Caviar
Serve the fresh blinis with homemade sweet-onion sour cream.
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Chef: Bill Telepan
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Served At: JUdson Grill
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Relish Plate of Homemade Pickles
A sweet and salty assortment of Eastern Europe's favorite vegetable.
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Chef: Marc Meyer
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Served At: Five Points
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- American
- Eastern European
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- Appetizers
- Salads
- Sides
- Small Plates
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Russian Tea Cakes
Nut-studded, sugar-dusted tea cakes with a cardamom zing to enjoy at home or give as gifts.
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Chef: Bill Yosses
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Served At: Josephs Citarella
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- Dessert
- Desserts: Cakes/Cupcakes
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