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Making 100% Rye Borodinsky Supreme

Baking Memories — All Rye Borodinsky Bread

Borodinsky bread is my childhood staple food.  We had it practically every day and never grew tired of it. The aroma, the well balanced sweet and sour, the substantial “meaty” crumb and thin glossy crust — should I go on listing all the wonderful things that put this loaf in the bread hall-of-fame? Nowadays, it […]

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Pirozhki With Sauerkraut & Egg Filling

Dealing With First-World Problem The Third-World Way: Sauerkraut Pirozhki

Am I the only one constantly finding myself with a surplus of sauerkraut? Yeah, that’s how I know I am a crazy person. I love sauerkraut and make it at home all the time. Ever since I started reading on benefits of lacto-fermented (naturally pickled) foods and found out that sauerkraut stands a cut above […]

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1935 Russian Bagels

Enough with the cravings, already! Making Russian Bagels, circa 1935

Gosh, I got so excited yesterday while typing up the 12-Kopeck Sugar Buns, that it put me in the next bout of cravings immediately — bagels.  Pfft, you may say, what’s so special about bagels? You can get them anywhere.  Well, that’s just the thing: first of all, there are no *good* bagels in 80 […]

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Danish Sweet Soup & Pancakes

Literary Works: Danish Sweet Soup & Pancakes

Russian literary genius Aleksander Pushkin concluded one of his fairy tales with these words: “The tale is a lie, but there’s a hint in it, a lesson for the fine lads”…  Indeed, we find that each fairy tale, while not exactly a true story, inevitably leaves us a breadcrumb trail of clues, tiny glimpses into the time when the […]

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Dilly Cheese Popovers made with Krondild (Dill) Cheese by Castello

NORTH Festival: Dilly Cheese Popovers

[SPONSORED POST]. This post is written for the HonestCooking.com NORTH Festival 2013. Dill is one of my most favorite herbs, and I use copious amounts of it in my daily cooking.  If you open my fridge on any given day, rest assured, you’ll find a bunch or two of dill somewhere in there.  I like […]

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