a Family Cookbook with a splash of Art
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Recipe Studio is an online family cookbook by a mom & daughter team. In this blog, you’ll find Russian recipes from old notebooks as well as modern culinary experiments. Step-by-step instructions for healthy soups, traditional pies, challenging cakes, quick dinners, and anything else worthy of our family’s recipe box. Happy cooking!

dec 10, 2015
No-egg Dairy-free Dough for Pirozhki
baking breakfast main course mushrooms Russian traditional vegetarian
Wish me luck! But lack of favorite food makes one invent something new to please the palate and tame the constant hunger and cravings. Today's recipe is strictly vegetarian: there are no eggs or dairy in the dough and the fillings.
apr 12, 2015
Kulich - Orthodox Easter Bread
baking challenging Russian traditional
For many Orthodox Christians kulich , the festive and colorful bread, is traditionally a part of their Easter morning table, along with paskha and colored boiled eggs. During Soviet era, when people were deprived of God and faith by the regime, many older people still prepared traditional meals for religious festivities and observed religious holidays at home. My grandmother Anfisa (father's mom), for example, baked kulichi (plural from kulich) pretty well.
may 22, 2012
Baked Apples with Dandelion Honey Cream
baking dessert easy
This time it was used to sweeten sour cream for a quick creamy topping.  We often use sour cream whipped with sugar in desserts, and sour cream is always in my fridge. Substituting honey for sugar seemed like a good idea, especially if it was an unusual honey like the one I had.
may 16, 2012
Strawberry Tart with Ginger and Lemon
baking dessert
So I changed my mind and made this strawberry tart for all mothers of the world, including yours truly. There was no time to search for a crust recipe, so I took it from my mind using previous experiences. The recipe for the custard was taken from my old baking book, the rest came in place by itself.
may 03, 2012
Napoleon Cake
baking challenging dessert
The dough is a puff pastry , but not a traditional multi layered type either. The crème that was used between layers is a combination of pastry cream and simple butter cream.  Mama also added a grated lemon for the middle layer to make it even fancier than it was.
apr 22, 2012
Baked Omelet (Drachona)
baking breakfast easy
The research shows that basic drachona is made of eggs, flour and milk, it is oven-baked. But there are also numerous variations when it is made with wheat or millet, potatoes and even cheese. When I found the recipe online and decided to cook, I forgot to separate eggs and my drachona, though deliciously puffy right out of the oven, quickly and disappointingly decreased in volume on our plates.
apr 06, 2012
Judas Buns for Easter
baking breakfast holiday international
In  Czech Republic  Judas Buns are served for  Easter  and, following the most popular legend, symbolize the rope on which Judas hang himself after he betrayed  Christ  (the traitor had some remnants of conscience in him after all). I have been thinking about baking these buns for a few years now. I used to make them long time ago when I incidentally acquired a Czech Cookbook in the biggest bookstore of the city of Novosibirsk, Siberia.
mar 29, 2012
Buttermilk Blini
appetizer baking breakfast Russian traditional
Loved by many as a common weekend breakfast, blini are also a ritual food in Russia. They symbolize sun and are the main food during Pancake Week (Maslenitsa) , a celebration of upcoming spring. They are also served during mercy meals and memorial dinners, where they also carry a symbolism: the connection between lower and upper worlds and eternity of life.
mar 20, 2012
Farmers Cheese Muffins
baking breakfast easy healthy
I used tvorog bought at a Russian market, but farmers cheese will also do. These two products are very similar in texture and taste. One just have to pay attention what farmers cheese it is: if it's salted no more salt is needed.
mar 06, 2012
No-Egg Yeast Dough Pies
baking challenging main course
No-egg yeast dough is a real savior during Great Lent that started about a week ago and will last until Orthodox Easter. During this time one cannot eat anything of animal origin - no milk, no eggs, no meat, no butter. They say it's the time of cleansing your body and soul, time of praying and re-evaluating yourself.
mar 01, 2012
Yeast Blini
baking challenging Russian traditional
Food is abundant and copious: pelmeni, pirozhki, blini to name a few. Blini is the main dish since a  blin  (singular form of  blini ) symbolizes Sun. I cook different types of blini, but yeast blini I make once a year at the end of Pancake Week, and it is our family tradition here in America.
feb 24, 2012
Belyashi - Fried Pies with Meat
baking challenging main course Russian traditional
These small meat pies come from Tajik cuisine , but were traditionally cooked in Russia. In the Soviet era they used to sell hot belyashi from big pots right on the corners of busy streets, where hungry students immediately formed a line to buy a hot pie for about 15 kopecks each. It was not as good as homemade, but still a very popular food on-the-go.
feb 11, 2012
Simple Banana Nut Bread
baking dessert
Banana bread is a classic American dish. I've been going to make it for a long time, and now that I have I almost regret it, because it is absolutely addictive! Having one slice is just not an option.
jan 03, 2012
Layered Mini-cakes "Isabella"
baking dessert holiday
For many years these sponge-like minis were one of the favorite festive desserts in my family. Not pretentious, pretty easy to make, they do not require a lot of baking skills or fancy ingredients, yet every time a serving plate of "Isabella" excites a cry of joy in all the participants of a party. I still have this recipe hand-written on a piece of paper yellowed by time, recipe shared  long time ago by my then friend Lena Koppa, a fabulous Siberian home cook.
dec 25, 2011
Christmas Morning Pancakes
baking holiday
This time I had a recipe in mind that was inspired by the one found on Dr. Oz's website, but modified on the go. These pancakes are just what is needed for a holiday family breakfast: puffy, aromatic, surprisingly good, they soften and unite souls at one table.
nov 06, 2011
Fireplace Cooking in the Storm
baking
After a trip to Tower Hill Botanic Garden to see Ikebana arrangements that were magically enhanced by the first snow in the background, we were struck by power outage in the evening that lasted two days and two nights. Candles helped some, and then the fireplace was brought to life. As cell phone batteries drained, the crank radio kept our little window to the world open.
aug 29, 2011
Open Fish Pie
appetizer baking breakfast fish main course Russian traditional
Since we had plenty of fabulous fish of different kinds ( pike , sturgeon , sterlet to name a few), mama made various fish dishes - ukha (fish soup), fish jelly, and certainly fish pies. The fish pie was the winner among all. After eagerly waiting as the wonderful aroma of the baking pie spread from the kitchen, - what joy it was to finally land at the table and indulge in this winter treat!
aug 28, 2011
Cocoa Raspberry Bread
baking dessert
Hurricane Irene is shuffling its way into New York City, and it's been raining like cats and dogs since yesterday afternoon. In anticipation of power outages, I decided to make a good use of my electric mixer and bake a cake. Raspberry puree with cognac, brown sugar and cocoa powder is what came to mind.
jun 15, 2011
Kolache - Czech Pastries
baking breakfast dessert international
Funny enough, we couldn't find kolache , one of traditional Czech pastries, in any Prague bakeries that were on our way. Maybe we just didn't know the right place... or maybe they became one of those things people make at home.
may 15, 2011
Slightly Chocolate Coffee Cake
baking dessert
This coffee cake has a rich and crumbly chocolate crust and a fluffy inside with a hint of chocolate and nuttiness. The basic recipe for the batter comes from Rose's Heavenly Cakes , a book with amazing photography and recipes that are as good as they look. But the crust invention and the flavorings are all my own:)
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