Eastern European

Ukrainian Dessert Dumplings These stuffed dessert dumplings with a chewy noodle-dough wrapping are a Ukrainian specialty. The fruit fillings vary widely—ours are stuffed with dried apricots and walnuts, then sprinkled with a cinnamon-crumb topping.

Hungary is justly renowned for its baked goods, and dobostorte, probably inspired by Turkish layered pastries such as baklava, is one of its best and arguably the favorite. This famous seven-layer cake is purportedly named after a nineteenth-century Budapest pastry master, but the idea of thin cake layers sandwiched with creamy frosting dates much further back. This version uses thin sponge cake layers complemented with a rich buttercream. To create a batter with proper consistency, it is preferable to weigh the flour and sugar. Since most home ovens heat unevenly, it is advisable not to bake too many layers at the same time.

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

These are favorites in Mexico and Russia.

Chlodnik Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.

Hungarian Jewish food is a perfect example of acculturation. Take this piquant cucumber salad, which can be made with one of the three different kinds of paprika — mild, sharp, or sweet. Taken there by the Turks who discovered it in the New World, paprika has been cultivated in Hungary since the sixteenth century.

Active time: 35 min Start to finish: 35 min This recipe makes good use of the tail-end portion of a tenderloin.

The sauce for these cheese-based latkes, which are great for breakfast, can be made two days ahead. Be sure to serve the pancakes (enough for four people) as soon as they are made.

This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.

In many parts of the country, pierogi, Eastern European dumplings, are sold fresh and frozen in supermarkets. Like premade egg rolls, they've become a convenience food for cooks with limited time. Served with the cabbage and bacon, they're all you need for dinner. These turnovers are typically deep-fried, or boiled and then panfried. Instead, we used a method often employed for cooking frozen Asian dumplings and found it works very well. If pierogi aren't sold in your supermarket, try a local Polish or Eastern European deli.

Though the chips and purée can be served at room temperature, the caviar should be chilled, so assemble these hors d'oeuvres in batches as platters need replenishing.

What to drink: Georg Breuer 1999 Riesling Auslese Goldkapsel Rüdesheim Berg Rottland.

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

It was years ago that Charles Fenyvesi first told me about this extraordinary layered honey torte. Jenny was deported to Auschwitz, where she died. Mr. Fenyvesi's mother experimented for twenty years until she came up with the following formula. Here is the recipe, a tribute to Hungarian Jewry and to Mr. Fenyvesi's late cousin Jenny.

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

(Braised Chicken with Chilies and Chinese Long Beans) The intoxicating seasoning paste in this Eurasian stew may be used to flavor chicken, beef, lamb, or seafood.

Can be prepared in 45 minutes or less.

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.