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1 hr 40 minAppetizer
Shrimp Rissóis
Half-moon pastries of cooked dough filled with velvety shrimp cream, breaded, and fried until crisp.
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35 minAppetizer
Peixinhos da Horta
Green beans in a thin cold batter, quickly fried for a crisp shell and tender center.
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1 hr 30 minSalad
Salada de Polvo
A chilled salad of tender octopus with red onion, bell pepper, parsley, and a bright olive-oil and vinegar dressing.
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3 hrBread
Broa de Milho
A dense Portuguese loaf of scalded cornmeal and wheat flour with a moist crumb, substantial crust, and gentle fermented flavor.
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20 minSauce
Piri-Piri Sauce
A hot, tangy blend of fresh chiles, garlic, olive oil, wine vinegar, lemon, and paprika.
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1 hr 35 minDessert
Pastéis de Nata
Crisp laminated pastry cups filled with smooth egg-yolk custard and baked under intense heat until characteristically blistered and caramelized.
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1 hr 10 minDessert
Arroz Doce
Portuguese arroz doce slowly cooks Carolino rice with lemon and cinnamon, then enriches it with milk and tempered egg yolks for a creamy finish.
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45 minDessert
Aletria
A Portuguese milk dessert of fine vermicelli with lemon zest, butter, egg yolks, and a decorative cinnamon finish.
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55 minDessert
Pão de Ló
A tall Portuguese sponge raised without leavening by prolonged whipping of eggs and sugar and careful folding of flour.
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5 hrDessert
Bolo de Bolacha
A dish that layers briefly coffee-dipped Maria biscuits with an airy buttercream made with pasteurized egg yolks and chills until sliceable.
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1 hr 15 minDessert
Queijadas de Sintra
Thin, crisp pastry shells filled with an aromatic fresh-cheese, sugar, egg, and cinnamon mixture.
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1 hr 10 minDessert
Portuguese Sonhos
Light, hollow choux fritters slowly fried until golden and coated in cinnamon sugar.
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2 hr 30 minSoup
Russian Beef Borscht
A rich broth with beets, cabbage, and potatoes; cooking the beets separately preserves their color and balances acidity and sweetness.
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2 hr 10 minSoup
Shchi with Fresh Cabbage
Fresh-cabbage shchi is a clear beef soup with potatoes, carrots, and cabbage that gains depth from gentle cooking and a short rest.
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2 hrSoup
Solyanka Meat Soup
Solyanka is a concentrated sweet-sour beef soup with several meats, braised pickles, tomato, capers, and olives.
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2 hrSoup
Rassolnik
A beef soup with tender pearl barley, potatoes, and braised pickles, with the acidic brine added only after the potatoes soften.
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1 hrCold soup
Okroshka with Kvass
Kvass okroshka is a chilled summer soup of finely diced beef, potato, egg, cucumber, and radish in a tangy mustard, sour-cream, and herb dressing.
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1 hr 20 minSoup
Ukha Fish Soup
Ukha is a clear pike-perch or perch broth in which bones build flavor and the fillets are added near the end with potatoes, carrots, and dill.
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2 hr 20 minMain course
Russian Pelmeni
A dish that wraps a juicy beef, pork, and onion filling in thin elastic unleavened dough and boil until the wrapper is resilient and the meat fully cooked.
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1 hrMain course
Beef Stroganoff
A dish that pairs quickly seared cross-grain beef with mushrooms and onion in a smooth mustard and sour-cream sauce heated without curdling.
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1 hr 5 minMain course
Pozharsky Cutlets
Tender chopped-chicken patties enriched with cream and cold butter, coated in coarse breadcrumbs, and browned until crisp.
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55 minMain course
Russian Meat Patties
Russian-style meat patties combine beef and pork with soaked bread and onion, searing them for a crust before finishing gently under a lid.
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2 hrMain course
Russian-Style Beef and Potato Stew
Russian beef and potato stew cooks meat and vegetables in stages so the beef becomes tender while the potatoes retain their shape in a concentrated tomato gravy.
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1 hr 10 minMain course
Merchant-Style Buckwheat with Pork
Merchant-style buckwheat cooks toasted groats in one pot with browned pork, onion, carrots, and a savory tomato base.
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