The war in Ukraine has focused the attention of a local chef, who is drawing inspiration from his grandmother’s recipes to create a new restaurant. The food is inspired by childhood memories, and it’s ...

Ukrainian Cabbage Rolls (Holubtsi) or “little pigeons” are a popular main dish in Eastern Europe. This authentic meatless stuffed cabbage roll recipe is one that my grandma gave me many years ago.

Authentic dishes disappeared from Ukrainian dinner tables, going underground, in the early 20th century when the Soviet Union absorbed "the breadbasket of Europe." "The USSR wasn't just another ...

KYIV, Ukraine — Ukraine’s most famous chef, Yevhen Klopotenko, calls himself a "culinary independence fighter." His longtime weapon is borsch, the meaty beet stew that’s synonymous with Ukrainian ...

World Central Kitchen, Jose Andres’ nonprofit which feeds people in disaster-stricken locations around the world, has a new cookbook out. Among the recipes in “The World Central Kitchen Cookbook: ...

Yevhen Klopotenko’s ancestors, writes the Ukrainian chef, developed their cuisine the way many people did: they gathered what they grew, collected greens and mushrooms and other wild ingredients from ...

STORY: In its battle against Russia, Ukraine isn't just focusing its efforts on the frontline but also in places like this, Mauritania in West Africa. In what has become an increasingly global ...

Whether it's rice pilaf or kebabs, certain dishes span many cuisines. Regional influences may imbue a specific palate into certain foods, but such recipes come in a greater, more interconnected form.

Nataliya Nahurska and her family had plans for many years to start a food business. The Russian invasion of Ukraine last year compelled her to share her culture. “After what happened last year, I felt ...

Touch of Ukraine, which opened two months ago on Madison’s East Side at 2438 Winnebago Street, is known for its unique style of cooking and home cooking inspired flavors. Run by a group of Ukrainian ...

Cabbage would seem to check a lot of boxes for what’s prized these days in Western food circles. It’s nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable. So why does it still ...