Lard-Based Nut-Shaped Cookie Shells
Make nut-shaped cookie shells with rendered lard, eggs and a special walnut mold. Cook until golden and cool before adding any filling. Use only a mold rated for your heat source.
Savva Loginov
Soft Kefir Honey Pryanyky
Bake soft honey pryanyky with kefir and a one-centimeter-thick dough. Chill before cutting and stop baking as the edges turn golden. Serve soft cookies with tea or coffee.
Refrigerator-Pickled Wild Garlic Leaves
Make refrigerator-pickled wild garlic with vinegar, salt and sugar. Briefly blanch verified edible leaves, cool and keep every jar chilled. Keep every jar chilled.
Chocolate-Dipped Almond Florentines
Bake almond Florentines with dried apricot, cranberry, honey and chocolate. Leave space between portions as the caramel spreads in the oven. Cool before dipping in chocolate.
Water-Based Banosh-Style Cornmeal with Bryndza
Cook a water-based banosh-style cornmeal porridge until thick and smooth. Top with crumbled bryndza and add cracklings if you like. Serve with bryndza and optional cracklings.
Simple Homemade Yeast Bread
Bake simple homemade yeast bread with flour, water and a little oil. Give the dough two rises and bake until the loaf sounds hollow. Cool the loaf on a rack before slicing.
Split-Pea Porridge with Golden Onion
Simmer split-pea porridge with three parts water to one part peas. Cook until soft and thick, then season with golden onion. Stir often and add hot water if needed.
Mixed-Meat Solyanka Soup with Pickles
Cook mixed-meat solyanka with a beef broth, smoked meats, pickles, capers and olives. Finish each bowl with lemon and sour cream. Add a lemon slice and sour cream to serve.
Lazy Cottage Cheese Varenyky
Make lazy cottage cheese varenyky by mixing curd cheese with eggs and enough flour to hold. Cut short pieces, boil and serve with butter. Boil until the centers are set.
Ukrainian Cottage Cheese Casserole
Bake a soft cottage cheese casserole with eggs, semolina and sour cream. Let the semolina hydrate before baking, then cool briefly to set. Serve with berries or jam.
Sautéed Eggplant with Tomatoes and Peppers
Cook sautéed eggplant with tomatoes, peppers, onion and garlic. Brown the eggplant, then simmer everything gently until tender and saucy. Serve beside rice or bread.
Baked Pork with Onion and Cheese, French-Style
Bake French-style pork with onion, sour cream or mayonnaise and grated cheese. Thin pork cutlets stay tender beneath the golden topping. Check pork temperature before serving.