I've decided to declutter several boxes of recipes torn out of weekend magazines and food supplements, including a big stash of Feas...

Some time around Christmas I have seen a small feature in one of the food supplements, on what to do with leftover kimchi. I remember th...

Jay Rayner always makes me chuckle. Christmas edition of Observer Food Monthly had another funny editorial written by him. In it he give...

Homecured salmon always makes a great starter - it looks impressive and tastes delicious. I quite often cure a big slice of salmon with ...

May is almost over, and it was good weather-wise. We had quite a few meals, sitting in our garden, enjoying the sun and the birdsong. It was...

I have tried quite a lot of Stroganoff recipes, with beef, pork, chicken and turkey, but never with salmon. When I saw Dhruv Baker's rec...

There are literally hundreds of recipes for fish in aspic in the Russian cuisine, made of all kinds of fish and with different ingredients. ...

Today I'm offering you a slightly glamorized version of a budget recipe for a fish pie which I used to cook often as a student. You can...

We eat lots of honey here, I don't know if it's thanks to my Russian origins (my husband claims he got addicted to tea with honey wh...

Honey and soy sauce glazed salmon Ingredients: 2 big fillets of salmon (about 350g each) 1 lime (zest and juice) 3 tbsp soy sauce ...

Over a week ago I had a little chat with a fellow foodie blogger Dom from Belleau Kitchen on the subject of chives' flowers. He is a tru...