a Family Cookbook with a splash of Art
follow us 
search recipes:
Welcome :)

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.
mar 17, 2012
Boiled Corned Beef & Veggies
easy international main course soup
Not that I have Irish ancestors to celebrate Saint Patrick's Day , but I really like this  corned beef & veggies soup.  It is simple and rustic, but very aromatic and filling. It does take a lot of time to boil meat, but if you cook  in two stages, it's really not that bad.
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.
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.
jan 28, 2012
"Bewildered Turkey" Meatballs
main course meat
In Russian, тефтели (pronounced: tef-teh-lee ) is the name for meatballs that contain a large portion of rice or potatoes in addition to meat. This recipe uses turkey meat, which is lower in fat and has a milder flavor than beef. To make up for this mildness, I went overboard with herbs and spices, so the taste is actually bursting with flavor: the ground turkey is indeed bewildered, and bewildering to the taste buds!
jan 01, 2012
Spiced Roasted Duck with Fennel and Prunes
holiday main course
What is it - the faster spin of the planet Earth or just the ageing machine inevitably changing one's perception of time?.. I have no answer. So we compromised and bought a nice fresh duck.
sep 11, 2011
Roasted Chicken Thighs to Die For
chicken main course meat
 His food is rustic, but captivating. After watching him one would like to never leave the kitchen, and cook cook cook. I was so inspired by one of episodes that made a trip to my favorite organic farm to buy chicken thighs.
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 26, 2011
Shiitake and Lentil Pilaf
healthy main course mushrooms vegetarian
Today's recipe is a vegetarian pilaf as satisfying and rich in flavor as mom's Lamb Pilaf. Imagine the aroma of mushrooms and garlic, the rich taste of lentils and the nuttiness of wild rice punctuated by tiny nuggets of spice stored in the green peppercorns. You have to pay for this richness, though, by using every one of the four stovetop burners, because mushrooms, lentils, white rice and wild rice all have to be cooked separately (else, you'll get mush).
aug 14, 2011
Fried Smelts
fish main course quick
Do not panic - this fish will not eat you. Just kidding...:) But you will definitely eat it with great pleasure, nibbling on crunchy tails and fins, savoring the tender meat drizzled with lemon juice, and following all this by a couple of cherry tomatoes and a sip of chilled white wine...
jun 08, 2011
Knedliky - Czech Dumplings
dessert international main course
Follow me... Real Prague knedliky were huge! Notes: What else you could do with this dough The dough was way too much for two persons, just for knedliky, so I decided to "diversify".
jun 06, 2011
Czech Meat and Cabbage Loaf
international main course meat
To a Russian speaker, translating the ingredients from Czech is rather trivial, and the combination of cabbage, bread and milk in a meatloaf immediately struck me as original and interesting. The union of cabbage and meat reminds me of mom's Golubtsy , traditional Russian cabbage rolls, but by contrast the taste of cabbage in this meatloaf recipe is much less pronounced. Cabbage mostly makes the texture of the meat tender, but does not assert itself.
may 08, 2011
Ginger and Shiitake Pork
alcohol Asian challenging international main course meat mushrooms
Mushrooms, ginger, and pork - a perfect combination of flavors with an Eastern twist. This recipe is inspired by Japanese cooking, but does not require any rare ingredients (because I was too lazy to travel to Manhattan for a visit to a Japanese grocery). And I don't regret it, because this pork dish lacks absolutely nothing.
may 04, 2011
Korean-Style Steak
Asian easy international main course meat
The idea for this recipe - a steak with a marinade that includes pureed fruit - comes from my boss, who has spent some years in Japan and is more in tune with Asian olfactory sensibilities than me. Pureed fruits are traditionally used in Korean marinades and for good reasons. They add the characteristic tinge of sweetness to the meat, and the acidity present in some fruit can help tenderize the meat.
mar 20, 2011
Golubtsy - Cabbage Rolls with Meat
main course meat Russian traditional
Russian golubtsy that are known in America mostly as Polish golabki , are simply cabbage rolls with meat and  are  popular in many European countries. I consider golubtsy one of Russian traditional and loved dishes. It takes some effort and patience, but the payoff is just great: steaming hot rolls with most delightful meat filling accompanied with a dollop of cold sour cream.
jan 27, 2011
Spiced Lamb Chops
lamb main course meat
Rinse lamb chops with cold water, tap dry with paper towels, sprinkle with salt and black pepper. Heat the open skillet on medium heat, add 3 tbsp olive oil. Cover chops in spices, pressing slightly to allow spices stick to meat surface, shake off the excess, and  place in the skillet.
jan 17, 2011
Beer-Braised Lamb
alcohol challenging lamb main course meat
Whatever it was, I invited beer to my kitchen, and it graciously accepted. Cooking with beer has a long tradition, but for some reason appears less often in the kitchen than wine. Just like wine, beer works well as a deglazing agent for a pan sauce and is also a great liquid for braising because it has a degree of acidity that helps tenderize the meat.
nov 11, 2010
Beef Liver Patties
appetizer healthy main course meat
As much as I liked pea soup, I hated liver in my early years. Oh God, I remember so vividly how I was sitting over my plate in desperation, unable to get this hateful piece of fried liver down. I was a rather sickly child, and mama  fed me with half-done liver for anemia.
nov 02, 2010
Kulesh the Warrior Food
main course Russian traditional
According to one of the theories,  this hearty millet dish originates from Cossack 's cuisine.  Easy to do, tasty, and very filling, kulesh could be cooked in the woods and fields on the open fire in cauldrons, and can be considered a warrior food.  But the name probably derives from Hungarian koeles  (millet porridge).
oct 26, 2010
Ox Tail Stew
main course
Until recently I eluded cooking ox tail stew, I thought beef tails were best for meat jelly ( kholodets ), one very popular Russian dish. Besides, the idea of eating  t-a-i-l-s  just didn't appeal to me. Boy was I wrong.
Load More