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Hi David! The thing with borsch is that there are roughly as many variants as there are people who make it. My personal favorite is a sweet-and-sour meat-and-cabbage variety my father's mother made (her parents came from Lithuania) but it's not what my family members in Belarus make. But good...

Hi Anya and thanks! GF, is there a Mrs. GF and does she like a certain British teddy bear? If so, I suspect I've got one of your rib recipes already. :wink: I may try adapting it to do shashliki if I can talk my grillmeister cousins into it.

Hello all. After posting twice I thought I'd better introduce myself already. I'm on the East Coast, living in the same city where I was born and raised. (Think cheesesteaks -- yes, you've got it...) After years of toiling in the vineyards of public health and human services, I lucked into...

In my family, vareniki are boiled and perogy are fried. Pirozhki are made with a different dough and are traditionally fried (but I prefer them baked). Then there are pelmeny... We're neither Russian nor Ukrainian, but Belarusian. (Really Belarusian, not Polish.) And if anyone would like to...

Cold dilled matzo balls in a salad sounds interesting! With all due respect to GB, I do not recommend using a mix. None of the mixes produces a result as good as the real thing and you save very little time using a mix over making them from scratch because the prep and cooking involved are...