It's about how you cook it. People tend to overcook it, not letting it express all its potential,” says authot Alissa ...

Cutlets, kebabs, lentil fritters and more rounded out the meal, while dollops of pungent garlic chutney and a cooling chutney ...

Alissa Timoshkina wrote “Kapusta” to feature vegetable-forward dishes from the region. Many include meat as well.

A new cookbook is celebrating the traditional recipes ... Timoshkina says the Western food world is rediscovering the virtues of these foods because of their sustainability and simplicity.