Suddenly at the end of August, kiosks with melons — the real taste of summer — start appearing on the streets of Moscow
Although the recipe for pumpkin soup is included in the Book, it wasn’t popular in the Soviet era. Pumpkin seeds, however, were
Exotic fresh fruits were rare in the Soviet Union, which ironically may be why they factor so heavily in the Book’s illustrations
Meat in gelatin was a critical part of every festive Soviet meal — but how could anyone enjoy eating it?
Two rules to know: never celebrate before the actual day and provide all the food yourself
Unlike Soviet-era housewives, modern cooks don't have to deal with a whole chicken to make this tasty poultry dish
In The Book of Healthy and Tasty Food, pizza is a healthy recipe, for people with liver troubles
RBTH compiled a list of the most popular ways to use riсe in Russia
The Soviet leadership appreciated a good glass of wine – maybe because they were all from the Caucasus
Some foods are so delicious and bring back so many good memories, that they work for any time of year
George Butchard, the editor of RBTH Literature section, will answer your questions about Russian literature
The traditional Russian apple cake has a less-appetizing name in the Book, but it tastes just as good
Is it possible to rekindle a love for kvas when making it yourself? The process is not an easy one.
The Book was very clear on how to set a proper Soviet table, and Soviet housewives had all the dishes to pull it off
The Book may have been the source of the wonderful snacks on offer between acts at the Bolshoi
In the Soviet era, the first meal of the day needed to be the healthiest. This message was drilled into Soviet children partially through marketing — the most popular brand of porridge oats was called “Hercules”
While it’s rare to make tomato paste today, when there are thousands of store-bought varieties available, like nearly everything, it tastes better if made from scratch with fresh ingredients
Georgians had no trouble finding good meat even in the Soviet era, and that remains true today
Russia's northern capital makes a name for itself in the culinary world
A testament to Russians' love for Georgian food is how many recipes from that country are included in the Book
Why would anyone ruin perfectly good juice by adding starch to it? And why was it everywhere in the Soviet era?