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240 recipes · page 3 of 10
Pelmeni
Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.
Pavlova
A meringue dried for two hours in a cool oven so the shell stays crisp and the centre collapses to marshmallow under the cream.
Pasta alla Norma
Fried aubergine folded through a simple tomato sauce with torn basil and salted ricotta, which is the ingredient the dish stands or falls on.
Paskha
Sweetened curd cheese beaten with butter, egg yolks and candied fruit, then drained overnight in a pyramid mould.
Painkiller
Dark rum with pineapple, orange and coconut cream, shaken rather than blended, and finished with far more grated nutmeg than seems reasonable.
Olivier Salad
Potato, egg, pea and pickle in mayonnaise, cut to an even dice and dressed only once everything is properly cold.
Okroshka
A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.
Mushroom Risotto
Carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end, so it spreads on the plate rather than sitting in a heap.
Mujaddara
Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.
Medovik
Honey layer cake of thin baked discs, filled with soured cream and left overnight until the layers soften into cake.
Mayonnaise
Egg yolk, oil and acid whisked by hand into a thick emulsion, with the drop-by-drop start that decides whether it holds or splits.
Lemony Chickpea and Herb Salad
Chickpeas dressed while they are still warm so they drink the lemon and oil, then turned through parsley, mint and dill by the handful.
Lemon Tart
A sharp lemon cream baked low and slow in a blind-baked sweet pastry case, so it sets to a smooth cut rather than curdling.
Lemon Drizzle Loaf Cake
A creamed-method lemon loaf finished with a granular sugar and juice drizzle poured on hot, which sets into a crunchy crust.
Lamb Rogan Josh
Lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli, until the sauce is red, glossy and clinging rather than soupy.
Kvass
A lightly fermented drink made from dried dark rye bread, sugar and yeast, sour and faintly sweet.
Kung Pao Chicken
Diced chicken stir-fried fast with dried chillies and peanuts in a sauce that is sour, sweet and salty in that order.
Kulich
Tall enriched Easter bread coloured with saffron and studded with raisins, finished with a white glaze that runs down the sides.
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Kissel
Fruit cooked with sugar and thickened with potato starch, served thin enough to drink or thick enough to eat with a spoon.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
Red-Braised Pork Belly
Pork belly caramelised in sugar and braised in soy and wine until the fat turns to jelly and the sauce to lacquer.
Holodets
Pork trotters and beef simmered for hours until the broth sets to a firm savoury jelly around the shredded meat.