Eastern European

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

The spiral is a good starting point for you to test the waters with these German-influenced cookies, but feel free to vary their patterns and shapes to your liking.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.

Make somlói galuska in advance: the chocolate-cream “dumplings" require at least eight hours to soak up the golden rum syrup.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

The variations of this Hungarian cake are endless, but this one is made with ground hazelnuts lightened with meringue.

This impressive pastry, sometimes spelled Dobos torte, is among the most famous cakes from the Austro-­Hungarian Empire.

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.

When braised in a tart brine, gizzards are truly delectable! This is an easy dish to serve guests, as it can be made a day in advance and reheated. Cooked barley is a perfect side to soak up the rich sauce.

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

Classic Russian cheese pancakes have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.

This flavored salt takes its name from Russian monks who flavored blackened salt with herbs from the monastery gardens.