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50 sensational spring dinners

As the weather warms and the days get longer, it’s only natural that what’s on the dinner table also changes. While there’s certainly a place for hearty casseroles and curries in winter, spring is a time when many of us crave fresh meals (or simply want a change to match the season). So, here we have rounded up 50 of our most popular spring dinner recipes, from next-level salads to colourful stir fries, pasta, tray bakes and more.

Oven tray with roasted potatoes and chicken nibbles with chilli crisp oil

Chicken nibbles with chilli crunch potatoes

Pork fillet salad with beetroot & blood orange

Soba noodles with prawns, kimchi & broccolini

Kimchi noodles with prawns & broccolini

Sweet and sour pork with rice noodle salad

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50 delicious spring asparagus recipes

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Spicy fish nacho salad

Jerk salmon with yoghurt potatoes

Hokkien mee with beef

Paprika lamb forequarter chops tray bake

Thai beef omelettes

Chilli chicken san choy bow

Green goodness in a bowl

Chicken satay skewers with crunchy salad

Pork larb with rice noodles

Chicken fried rice

Nut-crusted barramundi with spiced kumara wedges

Lamb and bean nachos with salsa fresca

How to make fried rice

Cheat’s salt and vinegar tortilla

Lamb kofta with yoghurt

Salmon cakes with apple salad

Sticky apricot chicken with rainbow rice

Chicken stir fry with zucchini noodles

lemon grass chicken with vermicelli salad

Vermicelli noodle salad with lemongrass chicken

Skirt steak with roasted cauliflower, celeriac and seeds

Oven-baked risotto with chicken, rocket and tomato

Chicken rice and mega greens mega bowl with tzatziki

Pumpkin spaghetti with creamy bacon sauce

Tomato, prosciutto and mozzarella tart

Kale and quinoa frittata

Mushroom and spinach tarts with tomato salad

Asparagus frittata

Loaded asparagus and ricotta galette

Asparagus and goat’s cheese party pizzas

Salad Niçoise

Rocket, gruyère and ham soufflé omelette

Pork and sage meatballs with cabbage and pear

Asparagus and fetta frittata

Zucchini ‘spaghetti’ with tomato and fetta

Angel hair pasta with smoked salmon & asparagus

Beef and vegetable rolls

Salmon and asparagus quiche

Broad bean and parmesan ravioli

Roasted capsicum and labne salad

Spinach and broccolini pasta with rocket and walnut pesto

Fish with fennel, lemon and capers

Broad bean and ricotta orecchiette

Savoury eggplant and haloumi quiche

Vietnamese beef salad

What foods are popular in spring.

There is an abundance of fresh, seasonal fruit and vegetables in spring , including asparagus , avocado , carrots, mushrooms , spinach , tomato and zucchini . So popular spring dishes often include these seasonal ingredients, as well as sources of protein like fish, chicken and lamb.

Fruits like banana, berries, lime, lemons, oranges, mango and pineapple are also in season . As well as tasting great, seasonal produce can help you save on your grocery bills because it’s more readily available and is a way to add variety into your diet, according to the Australian government’s Eat For Health website , which states: “Choose mostly from what’s in season and add highlights of what is less available and more expensive.”

What to have for dinner in spring?

As spring temperatures can range from cool to warm, sometimes a warm tray bake or pasta dish may be ideal. But on warmer days, you might prefer a fresh and vibrant salad or a simple grilled meat recipe. So it’s good to have a variety of ideas that you can use throughout the season – starting with these spring dinner recipes, which include enough variety to suit the fussiest eaters (plus those with dietary considerations), and makes the most of spring produce.

What's in season in spring

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

19 best spring recipes to give your tastebuds a zing

It’s time to put down the comfort food and give your tastebuds a little zing.

Great for barbecues, picnics and gatherings with friends and family, here are 19 recipes perfect for spring.

19 best spring recipes

1. Strawberry and cream sponge cake

This traditional teatime delight will turn any afternoon into a special occasion. Get the recipe here .

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2. Chicken, bacon, pea and mint spaghetti

Twirl dainty nests of fine angel hair spaghetti into a chicken mince and bacon sauce bursting with flavour. Get the recipe here .

3. Spice dusted prawn skewers

Give your guests’ tastebuds a right royal zing with these spicy, citrusy, nutty marvels. Get the recipe here.

4. Spring pea risotto

Whether on its own or as part of an ensemble, this vegie delight satisfies from the first spoonful. Get the recipe here .

5. Speedy bacon wrapped roast chicken with stuffing

Made in no time at all, this meal will wow your guests and want them coming back for more! Get the recipe here .

6. Spinach and ricotta lasagne

Always a crowd-pleaser, serve this up to a hungry group and it will be devoured in minutes! Get the recipe here .

7. Spiced lamb and eggplant spiral pie

You’ll find it impossible to resist dipping pieces of this oh-so-flaky pastry into yoghurt in this Middle Eastern-inspired delight. Get the recipe here .

8. Spicy chicken and snow pea stir-fry

This tasty stir-fry is perfect for those frantic evenings when you only have 15 minutes up your sleeve to get dinner on the table. Simple and fresh! Get the recipe here .

9. Haloumi with dukkah and beetroot salad

This gorgeous combination of cheese, beetroot and dukkah will leave you wanting more! Get the recipe here .

10. Pan-fried salmon with Asian slaw

Beautifully cooked salmon with zucchini, carrot and coriander plus a kick of chilli, all on a bed of steamed jasmine rice. Get the recipe here .

11. Apple berry pie tray bake

This is hands down the easiest apple pie you will ever make, and also the fruitiest, thanks to the mixed berries. Get the recipe.

12. Broccoli, sausage and potato fritters

broccoli sausage fritters spring recipes

Bangers and mash but with a twist – both the sausage and potato have been combined with broccoli to make these delicious fritters. Get the recipe .

13. Baked cauliflower cheese with crispy breadcrumbs

This baked cauliflower cheese recipe ticks all the boxes and takes 10 minutes to assemble in a single oven dish. Get the recipe .

14. Roasted pumpkin, spinach and feta slice

roasted pumpkin sp[inache feta slice spring recipes

There’s good reason why this recipe is one of our most popular. Delicious the night you make it, even better as leftovers for lunch the next day. Get the recipe .

15. Sweet potato and bacon fritters

The whole family will love these cheesy sweet potato fritters stuffed with bacon and then served with a roasted tomato salad. Get the recipe .

16. Breakfast pizza

Swap tomato paste with beetroot relish to pair perfectly with salty ham, gooey egg and fresh herbs. Get the recipe .

17. The new green salad

Want a refreshing take on greens? Use the Greek-inspired flavours of zesty lemon and fragrant fresh mint. Get the recipe.

18. Gluten-free apple and pecan cake

Whether you’re following a gluten-free diet or not, you’ll be putting your hand up for a slice of this scrumptious fruity cake. Get the recipe.

19. Sausage rolls with sage, apple and pistachio

Nothing gets a party started like sausage rolls, especially these flavour bites by Karen Martini. Made with pork and beef mince, herbs, spices and two types of cheese, you’ll never go for store-bought again. Get the recipe .

With a Bachelor’s degree in communications and over a decade of industry experience, Livia is a seasoned content producer and editor who has a knack for crafting articles brimming with helpful information you never knew you needed (but you do). She has covered various topics, from home decor and gardening to health and wellness, showcasing her versatility and expertise. Livia's writing has been featured in publications such as the lifestyle section of the Sydney Morning Herald. Additionally, she has worked as a content editor for various parenting and lifestyle brands, including Babyology and Essential Kids. When she isn’t reporting on ways to improve your home and garden, she can be found crocheting ponchos and attempting to master the perfect homemade pizza dough.

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The 37 Most Popular Recipes From Gourmet

Gourmet's Bouillabaise recipe in a bowl with a spoon with slices of bread on the side.

Epicurious launched in 1995 with about 5,000 recipes— digitized by a group of monks in Virginia —and the dream of becoming a go-to resource for home cooks everywhere. Today, across Epicurious and and our sister site, Bon Appétit, we have over 50,000 carefully tested recipes available—including more than 11,000 recipes reprinted from the pages of Gourmet . In this list you’ll find 37 reader favorites—the Gourmet recipes you come back to again and again. You’ll notice some of them have received a little glow-up as we begin to add high-resolution photos to popular recipes that never had them before. Dive into the list to plan your next special occasion dinner—or cozy brunch at home.

Chocolate Mousse

Many of the most popular Gourmet recipes are sophisticated sweets, like this luscious chocolate dessert. We promise it's actually not difficult to make: You'll simply heat cream in a small saucepan then whisk into a mixture of egg yolks, sugar, and a pinch of salt. That combination gets warmed over low heat and scented with vanilla, then combined with melted chocolate and freshly whipped cream. You can make this mousse a day in advance—which means it's a great low-stress option for a special dinner.

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Haricots Verts With Herb Butter

Sometimes it's the simplest sides that make a dinner great. And this one even gives you the option to make the vibrant lemon, tarragon, and parsley butter up to three days ahead. Toss with hot blanched green beans at the last second for an easy, but impressive vegetable dish.

A single mug of Gourmet's Hot Cocoa For One.

Simple Hot Cocoa for One

This simple hot cocoa recipe requires just unsweetened cocoa powder, milk (dairy or non-dairy as preferred), vanilla extract, a pinch of salt, and as much sugar as you like. A flurry of snow outside helps, too.

Belgian Buttermilk Waffles With Glazed Bananas

Get your waffle iron ready—these buttermilk waffles are sure to impress, especially with their easy glazed-banana topping.

Photo of roast duck carved and served on a platter with a bitter greens and orange salad on the side.

Crisp Roast Duck

It may surprise you how easy it is to make this crispy, tender whole roasted duck, a favorite from the September 2006 issue of Gourmet .

Dulce de leche drizzling into a glass cup.

Homemade Dulce de Leche

Drizzle this homemade delight on ice cream, on fruit, on cookies, or on a tart —or simply enjoy it by the spoonful.

Whole leg of lamb on a platter with fresh rosemary and a few slices carved.

Leg of Lamb With Garlic and Rosemary

“This recipe is simple and very straightforward. The results are outstanding,” writes Epicurious reader Teslaughter. Other commenters agree that this is a “winning recipe" that's perfect for Easter dinner or any festive meal.

Cedar-Plank Salmon

Bookmark this salmon recipe for your first backyard barbecue of the spring. The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean. “I have made this recipe on numerous occasions,” writes Epi reader Blinet. The results? It's always “a big success.”

Creamy Leek Soup

This creamy leek soup from Gourmet 's Gina Marie Miraglia Eriquez is velvety but not at all heavy; dolloped with cool, billowy cream, the soup coaxes out the vegetable's most sensuous side. It makes a lovely first course, and gets even better if you prepare it a few days ahead.

Cheese Fondue

A touch of cornstarch, helps to keep the cheese and wine from separating in this classic fondue recipe. Not sure what to dip? Cubed baguette is always nice, but fresh fruit works, too, or roasted potatoes, crunchy raw bell pepper, blanched broccoli, or green beans.

Five empanadas on a wooden cutting board.

Empanada Dough

Once you've learned to make this basic—but beautifully flaky—empanada dough, there's no reason you can't use it to make any kind of empanada your heart desires.

Buttermilk French Toast

You've probably made French toast with eggs and milk—but what if you swapped out the milk for buttermilk? The answer is this subtly tangy take on the classic brunch recipe . Get your maple syrup ready.

Double Chocolate Layer Cake

This five-star favorite from the March 1999 issue is the perfect birthday cake . Or the perfect any-day cake.

A broken blueberry scone spread with lemon curd with more lemon curd and a mug of coffee on the side.

This simple lemon curd recipe uses equal quantities of fresh lemon juice and sugar, so that it's bright and tart. Dollop it on yogurt, serve it with scones, or layer onto a cake to bring a bit of sunshine into your winter. If you tire of the classic, remember—you can also make curd from (almost) any fruit .

Lemony Risotto With Asparagus and Shrimp

Risotto feels fancy but truly isn't hard to make. This one is brightened with grated lemon zest and sweet spring asparagus.

Bouillabaisse

The trick to making great bouillabaisse: focus on finding great seafood rather than finding one specific fish. Don't be afraid of improvising with this recipe, as long as the basic ratios stay the same. Monkfish, turbot, red snapper, striped bass, porgy, grouper, and cod will all work well with whatever shellfish is available.

Cream Cheese Pastry Dough

This cream cheese dough works especially well for a savory tart. It's easy, it's flaky, it's been a go-to for readers since 1988.

Flourless Chocolate Cake

File this under: classic for a reason. This is the perfect easy chocolate dessert , no matter what you're making for dinner. It keeps for a week, so you can carve off slivers whenever you want one.

Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...

Three Cities of Spain Cheesecake

Food editor emeritus Anna Stockwell declared this cheesecake simply the best of all time. The recipe is so simple you can easily memorize it, and there's no water bath required. The simple sour cream topping adds a touch of tangy flavor (and covers any cracks).

Gourmet's Crème Brûle French Toast with forks plates and berries on the side.

Crème Brûlée French Toast Casserole

This luscious baked French toast doesn't require a kitchen torch —it crisps on top in your oven, and has a rich brown sugar caramel at the bottom of the pan.

Sour-Cream Pancakes With Sour-Cream Maple Syrup

Ever find yourself with a cup of sour cream sitting in the fridge? The solution's in this pancake recipe from Gourmet food editor Lillian Chou. These flapjacks get their tender texture from half a cup. But what really makes them special is the rich, tangy topping, which uses up the rest.

Panna Cotta

This classic make-ahead dessert can shift with the seasons. Top with berries in summer, supremed citrus in winter, or eat it unadorned whenever you like.

Turkey Meatloaf

This flavorful meatloaf gets its moisture from finely chopped cremini mushrooms and milk-soaked breadcrumbs. Brush it with ketchup before cooking—and serve more ketchup on the side.

Gourmet's Bourbon Chicken Liver Pât in a ramekin surrounded by ros gherkins and crackers.

Bourbon Chicken Liver Pâté

Though this pâté can be eaten the day it's made—and it's a particularly perfect partner for slices of baguette and a martini —we find it even more flavorful when made a day or two ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

Spaghettini with Garlic and Lemon

While many of the most popular recipes from Gourmet were special-occasion meals, this weeknight dinner is also among reader favorites. All you need to make it is pasta, garlic, red pepper flakes, olive oil, lemons, parsley, and salt and pepper.

Classic Pecan Pie

It wouldn't be Thanksgiving without this pie, which is really loaded with nuts and gets a little verve from orange zest. The filling calls for light corn syrup , which is mostly flavorless and lets the nuttiness of the pecans shine. If you prefer you can substitute an equal amount of dark corn syrup , which gets its darker color and more robust flavor from molasses ( brown rice syrup is another great choice).

Sticky rice mango slices sesame seeds and coconut milk on a plate.

Sticky Rice With Mango

This classic dessert is the ideal way to finish a Thai feast. Fill in the rest of your menu with papaya salad and this fantastic saffron-rubbed chicken . Running short on time? You can also make mango sticky rice in your microwave .

Chicken Tagine With Apricots and Almonds

This recipe was inspired by the version served by chef Baija Lafridi at at Jnane Tamsna in Marrakech. If you don't have a 10- to 12-inch tagine, you can cook the dish in a heavy skillet.

Whole-Wheat Oatmeal Pancakes

A hearty breakfast doesn't necessarily have to require a lot of fuss. These pancakes, made with quick-cooking oats, buttermilk, and whole-wheat flour, require just 20 minutes of active time. Top with berries, bananas, or just maple syrup.

Inside-Out German Chocolate Cake

Many beloved Gourmet recipes were reader requests, such as this fantastic chocolate cake from Bridge Street Bakery in Waitsfield, Vermont. The filling is made from sweetened condensed milk that is cooked in a water bath in the oven until it caramelizes. While the milk is baking, you can prepare your chocolate glaze.

Six-Hour Pork Roast

This juicy boneless pork shoulder, rubbed with a mixture of sage, rosemary, garlic, fennel seeds, white wine, olive oil, salt, and pepper, cooks at 275°F for six hours.

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Perfect Steamed Rice

It's not shocking that readers frequently refer back to this recipe, which yields perfectly fluffy rice every time.

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These Vietnamese spring rolls, stuffed with bean thread noodles, wood ear mushrooms, grated carrot, and ground pork shoulder, can be assembled (but not fried) and frozen, wrapped well in foil. Thaw in refrigerator before frying. Serve with lettuce leaves, mint, and cilantro for wrapping each crispy bite.

Cream of Asparagus Soup (Crème d'asperges)

Asparagus season is one of the many reasons we look forward to spring. This classic French soup is simple to prepare in advance, and a perfect choice for entertaining.

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Chicken Marsala

Transform boneless chicken breasts into a luxurious meal with this sauce made with mushrooms, Marsala, chicken broth, and cream.

Lemon Curd Marbled Cheesecake

Cap of your meal with this showstopper, swirled throughout with tangy lemon curd. It's one of our favorite cheesecake recipes of all time.

Duck with a orange marmalade glaze on a platter with oranges onions and sprigs of thyme.

Duck à l’Orange

For this rendition of the retro dinner party feast, the Gourmet test kitchen reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor.

Ruth Reichl

The Lost Christmas Recipes of Gourmet—and How We Found Them

David Tamarkin

'O' For Outstanding

Fremantle octopus, spiced saffron sauce, pickled baby beets, bucatini con le sarde, slow-cooked pork belly with san bernardo sauce & kohlrabi, poached mackerel, tomato dressing, spicy rice chips, squid ink pasta with bay bug and spicy pork 'nduja, warm sabayon with sicilian zibibbo wine & berry sauce, chablis charms, brandade of salt cod, anchovy and caper salsa, tomato and goat's cheese tart , duck legs braised with green olives, parsley purée , a taste of the barrio, beef kofte with charred tomato ezme , farmers veg plate & herbed tahini sauce, beetroot, preserved lemon labneh, yuzu kosho dressing , grilled and marinated octopus, confit potato, green olive and almond, market fish, saffron butter, macadamia and currant salad , middle eastern style strawberry sorbet, bounteous ocean feast, scallop tarts with pea and mint purée, lobster with chilli & coriander butter, oysters three ways, seared tuna with lemon & fennel salad, beetroot-cured ocean trout with celeriac salad, banana leaf snapper with green papaya seed salad, magic from miguel, paella a la maestre 2021, murcian salad classica, patatas bravas, okonomiyaki with chimichurri, caldero murciano, whole orange syrup cake, entertain with bar snacks, tuna empanadas, beef and chicken satay skewers, mountain pepper & salt bush tempura squid with aioli, artichokes with vinaigrette, onion and anchovy tart, creole crab cakes, pots & pies, greek lamb, tomato & spinach pies, mexican-style pork and green chilli stew, steak and kidney pies, seco de pato, braised veal and ham pie, suquet de pescados, rustic feast, spatchcock, kale, farro & pomegranate salad, quinoa & roast vegetable salad, roast pork loin, broufade (beef stew), roast goat with lemon potatoes, brioche & fruit pudding, barbeques galore, barbequed prawn panzanella salad, king george whiting, marinated leg of lamb, sardines in vine leaves, five-spice pork chops, easy entertaining, trout, beetroot, feta & pea salad, watermelon, halloumi, bread & caper salad, lobster rolls, swordfish steaks, roast quails, poached peaches, asian flavours, tonkatsu pork, thai-style fried garlic pork & greens, garlic beef salad, hot and sour prawn noodle salad, lemongrass chicken & rice, spring forward, chickpea wraps, pissaladière/onion & anchovy tart, squid & prawn spiedini, grilled tuna, yoäÿurtlu kebap, fine apple tart, best of comfort food, pork & clam cataplana, chicken & mushroom pie, broad beans with chouriã§o & goat's cheese, slow-roast lamb shoulder, apple & prune pie, sri lankan supreme, crab & green mango curry, sri lankan fish patties, cauliflower and sweet potato dahl, egg hoppers, grilled black pepper beef, chilli potato, pickle your fancy, spaghetti alle vongole, pickled vegetables, roasted eggplant, cured kingfish, korean beef short ribs, green mango & fermented red cabbage rice paper rolls, let's go outside, warm buttered lobster rolls, tomato & burrata tart, grilled asparagus & summer herb salad, poached summer seafood, simple fig & melonpanzanella salad, peach & raspberry slab tart, feast from the middle east, buffalo burrata, slow wood-roasted lamb shoulder, cous cous & fig tagine, chopped salad, quail stuffed, serpentine cake, spring herbs, fritto misto, wild weed pie, barbecued snapper, herb pappardelle, bistecca fiorentina, spanner crab & soft herb omelette, bistro fare, grilled steak, duck liver parfait, radish with french butter and salt & oysters mignonette, roasted goat's cheese and frisée salad en croute with speck lardons, tarragon spatchcock, spiced shiraz plum tarte tatin, master pasta, basic pasta dough, scampi tagliatelle, slow-cooked brisket, zucchini, chickpea & spinach busiati pasta, roasted chicken, roasted tomato & burrata carbonara, baked gnocchi, super salads, heirloom tomatoes, slow cooked lamb, marinated pork skewers, crab and celeriac remoulade, chilled salmon tataki bowl, catalan feast, pa amb tomã quet, tuna empanadas, crema catalana, christmas pavlova, spring chicken, roast chicken, chicken caesar salad, fried chicken, chicken, vegetable and bean soup, poulet au vinaigre, hainanese chicken rice.

This Italian Cookbook From Gourmet Traveller Is A Winner

Italian: Big Flavours, Classic Dishes, published by Gourmet Traveller, pasta with vodka sauce recipe.

It’s rare to come across a cookbook where I want to cook every recipe in it – and I mean every recipe. Typically, I enjoy dipping in and out of cookbooks, gaining inspiration and ideas, but attempting only the recipes that truly jump out at me. Italian , a collection of Gourmet Traveller’s best Italian recipes, will keep me occupied for some time because there’s barely a recipe in it that I don’t want to try.

This big-format, hardcover book has more than 100 recipes from leading chefs and the Gourmet Traveller food team, including Guy Grossi, Stefano Manfredi, Neil Perry, Brigitte Hafner, Andreas Papadakis, and Sarah Cicolini. You’ll find recipes for crudo, fried zucchini flowers, risotto and pasta every which way, meatballs with polenta, crisp veal cotoletta, and of course, tiramisù, cannoli and semifreddo to finish.

Many of the recipes have been tweaked and perfected in Australia, adding a local flavour to the book while respecting the flavours and ingredients of regional and traditional Italian dishes. Cauliflower and Hazelnut Strozzapreti with Gorgonzola will definitely be going onto the menu at home soon, while the recipe here for Conchiglie with Vodka Sauce is perfect for a dinner party as it is incredibly easy to prepare and very impressive.

“This is one of those dishes that seems to always be good no matter the circumstances,” says chef Casey Wall of Capitano, Melbourne.

The recipes are accompanied by full-page food and travel photography, making it not just an indispensable cooking companion but a book for armchair travellers who want to explore Italy from the comfort of their lounge room.

Italian: Big Flavours, Classic Dishes, published by Gourmet Traveller.

Buy your copy of Gourmet Italian from Book Depository now (free delivery worldwide).

Buy your copy of Gourmet Italian from Australian-owned Booktopia.

CONCHIGLIE WITH VODKA SAUCE

Serves 4 to 6

400 gm dried conchiglie or similarly shaped pasta 750 ml (3 cups) tomato sugo 250 ml (1 cup) pouring cream 80 ml vodka

Onion-garlic butter: 100 gm butter, chopped 250 gm onion (about 3 small), thinly sliced 2 garlic cloves, thinly sliced

For onion-garlic butter, melt butter in a saucepan over low heat. Add onion, garlic and 2 tsp salt, cover with a lid and cook, stirring occasionally, until soft (25 to 30 minutes). Transfer to a blender and purée (be careful, hot butter will spit).

Cook pasta in a large saucepan of boiling salted water until al dente (10 to 12 minutes). Drain, reserving pasta water. Meanwhile, combine tomato sauce, onion-garlic butter, cream and vodka in a saucepan over high heat and simmer, stirring occasionally, until reduced by a quarter and sauce is emulsified (8 to 10 minutes).

Fold pasta into sauce, adding a splash of pasta water if needed to help thin out the sauce (it should coat the pasta evenly). Serve immediately.

Recipe and image from Italian: Big Flavours, Classic Dishes , published by Gourmet Traveller and reproduced with the publisher’s permission.

This story originally appeared in PS News.

Friday Food Tip #267

Friday food tip #247, friday food tip #119.

I’ll be trying this vodka sauce recipe!

Our Best Russian Recipes Just Like My Baboushka Used to Make

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Our 30 best Russian recipes make traditional Russian dishes just like my baboushka used to make. They include everything from the Russian and Ukrainian dumplings called pelmeni and vareniki to hearty comforting soups such as borscht and shchi, for which you’ll find countless renditions all over Russia, Ukraine and former countries of the Soviet Union or USSR.

My 30 best Russian recipes will be getting made again in our Siem Reap kitchen this coming month. Our ‘winter’ in Cambodia is longer than it’s been in previous years and while it’s nowhere near as cold as the icy winters other northern hemisphere countries are currently experiencing, it’s cold enough for us – so cold that we’re still making the warming winter foods we usually only make for a few weeks each year.

Every year in the lead up to Russian Christmas and the Orthodox New Year I take time out to make the best Russian recipes of my family that I grew up eating in Australia and cooking wherever we’ve lived around the world. I tie on an apron and pull out the rolling pin and I channel my ancestors who are no longer on this earth.

As I roll out dough, fold dumplings and stir big pots of soup, I spend time recollecting memories from my childhood, of family gatherings and Russian feasts savoured on Christmas Eve and Russian Easter, of summer picnics by rivers and dams and beaches near Sydney, and of Sunday lunches that turned into dinners.

This year, unlike previous years, I have put the Cambodian recipes we’ve been testing for our epic Cambodian Cookbook and Culinary History on hold, and instead of spending a week cooking the Russian recipes I learnt to make from my mother and baboushka, growing up in Sydney, I spent the entire month of January cooking Russian food and writing up the recipes, which you’ll find collected below.

My plan, once we complete the Cambodian book is to write a Russian-Ukrainian-Australian cookbook, culinary history and memoir that not only tells the stories of my Russian-Ukrainian grandparents, but of the larger Slavic community and immigrant history in Australia.

I’m so excited about this book, as it will be as intimate as the Cambodian book is epic. I’ll tell you more about that soon. But before I tell you about my Russian-Ukrainian family recipes, I have a favour to ask. Grantourismo is reader-funded.

If you make these Russian dishes or any of our recipes and enjoy them, please consider supporting Grantourismo so we can keep creating food content. Click through to this post for ways to support Grantourismo , such as booking accommodation , hiring a car , purchasing travel insurance , or booking a tour on Klook or Get Your Guide . We’ll earn a small commission but you won’t pay any extra.

You could also shop our online store , where we’ve got everything from gifts for street food lovers to food-themed reusable cloth face masks created from Terence’s images; support our epic first-of-its-kind Cambodian culinary history and cookbook on Patreon ; or purchase something on Amazon, such as one of these James Beard 2020 award-winning cookbooks , classic cookbooks for serious cooks , cookbooks by Australian chefs , cookbooks for foodie travellers , and gifts for Asian food lovers and picnic lovers .

Now let me tell you about my 30 best Russian recipes. Click on the image from the post and summary to go to the recipe.

Published 14 February 2021; Updated 6 June 2024.

Russian Pancakes Recipe for Blini in the Style of French Crêpes

My Russian pancakes recipe makes Russian blini in the style of French crêpes if you’re looking for a quick and easy pancake recipe for Shrove Tuesday and Pancake Day or for Maslenitsa, which is Russian Pancake Week, Crepe Week or Butter Week coming up in March, an Eastern Orthodox holiday joyously celebrated by Russians.

If my baboushka wasn’t making me the Russian take on French toast above, she made these sweet, thin, buttery pancakes for breakfast which she spread with generous layers of butter, and served with jars of jams and a bowl of sour cream.

My mum also made these and loved them, and when I was a little girl and my sister Felicia was just a toddler, we would help dad make them for my mum for Mother’s Day. We would serve them to her as breakfast in bed with a pot of black tea with slices of lemon, just the way she liked it.

These pancakes are fantastic served sweet. You can also serve them as a late afternoon snack or dessert. But you can also do as the Russians do and serve them as savoury blini with smoked salmon, fresh dill, gherkins, and sour cream.

This recipe makes a batch of 10-12, however, my baba would make a towering stack of several dozen. I don’t know how she did it, but she never did things by halves.

Best Russian Pancakes Recipe for Blini in the Style of French Crêpes for Pancake Day

Russian Ricotta Cheese Pancakes Recipe for Syrniki or Farmer’s Cheese Pancakes

My Russian ricotta cheese pancakes recipe makes syrniki or farmer’s cheese pancakes. Crunchy outside and fluffy within, these pancakes are traditionally made with tvorog or farmer’s cheese. Hard to find outside Europe or Russian diaspora communities, I’ve long made syrniki with ricotta and they’re just as delicious.

While they’re typically called ‘pancakes’, these addictive morsels, which are typically eaten as a breakfast treat, are more like a hybrid of American pancakes, fritters, pikelets, and baked cheesecake. These cheesy little pancakes weren’t eaten every day at my grandparents’ home.

My baba would typically make me an omelette or porridge for breakfast – but when she wanted to spoil me, she’d make any one of the many types of pancakes and fritters that Russians love so much and serve them piping hot with sour cream, jams or stewed or fresh fruit.

Russian Potato Pancakes Recipe for Draniki or Deruny in Ukrainian

If you like my Russian pancakes recipe for blini in the style of French crêpes, abpve, and my buckwheat pancakes recipe with smoked salmon, dill, sour cream, and a gherkin-radish caviar, then you will enjoy this Russian potato pancakes recipe for draniki or deruny in Ukrainian.

This potato pancakes recipe is super easy. It’s versatile, too. You can finely grate the potato and onion and use more rather than less flour for a light pancake that’s similar in texture to a pikelet or the mini buckwheat blini I shared above.

Or you can grate larger pieces of potato, finely chop or slice your onion, and use less flour – just a few tablespoons – if you prefer more texture and crunch, and something more akin to a German kartoffelpuffer.

If you’ve never made potato pancakes before, do experiment. I use a kitchen grater with a storage container attached, but you can use any grater – from a simple box grater to a food processor with a grating or shredding attachment.

Call me old-fashioned, but I like my potato pancakes to look home-made and rustic, and am happy just to spoon the mixture directly into a fry pan or skillet , however, Terence prefers to use silicon egg rings , which will give you perfectly round discs.

Russian Potato Pancakes Recipe for Draniki to Celebrate Maslenitsa or Pancake Week

Russian Buckwheat Pancakes Recipe for Blini with Smoked Salmon, Dill and Sour Cream

This Russian buckwheat pancakes recipe makes blini with smoked salmon, dill, sour cream, and a ‘caviar’ of gherkin and radish, inspired by ikra (see below). More like pikelets than pancakes, these are cocktail size blini that are perfect for snacking and entertaining, and while this is a savoury topping you could also spread these little pancakes with jam and cream.

And, yes, of course you can serve these blini with real caviar. I’m just conscious that we’re still in the midst of a pandemic and some of us (cough cough) may no longer be able to afford the luxury of caviar. These are blini for those of us currently on a Prosecco rather than a Champagne budget!

I love this size for blini. They make a fun brunch snack or fantastic finger food, if you’re lucky enough to be able to entertain. Terence, mum and I gorged ourselves on these small blini with caviar, sour cream and dill when we took the day train from Moscow to Saint Petersburg, my favourite train journey in the world.

We ordered one serve of blini and caviar for each of us with vodka, which was all they offered on their very limited menu at the time, as most Russian travellers brought their own food. The blini were so good and so stupidly cheap that we immediately ordered another round of blini and vodkas, which, by the raised eyebrows of the train staff must have been unusual.

Russian Devilled Eggs Recipe for a Zakuski Table Fit for a Russian Tzar

My Russian devilled eggs recipe makes addictive Russian stuffed eggs with a creamy filling of the yolks of hard-boiled eggs mashed with mayonnaise, mustard, paprika, dill pickles, purple shallots, and perfumed dill.

A feature on the zakuski buffets before the elaborate imperial banquets, they were popularised during the Soviet era. They’re another Russian retro-classic that, like chicken Kiev and beef Stroganoff, spread like wildfire around the world, featuring on formica trays of hors d’oeuvres at every swinging soirée from Sydney to San Francisco in the 1960s and Seventies.

My groovy mum in her maxi-skirt and pig-tails offered Russian devilled eggs as finger food before weekend barbecues and dinner parties. Baboushka preferred to serve whole boiled eggs alongside a jar of Russian caviar, which wasn’t considered the luxury then that it is now. Caviar was just something we ate with eggs – washed down with vodka, of course.

Apparently dating back to Roman times, devilled eggs were a feature of Russian imperial cuisine, laid out on the elaborate spreads of zakuski or hors d’oeuvres on buffet tables overflowing with silver trays of snacks and small plates. Guests would enjoy some bites before they’d enter the sumptuous dining room for the extravagant sit-down banquets of Russia’s emperors.

Russian Buckwheat Kasha Recipe with Bacon, Caramelised Onions, Mushrooms and Boiled Eggs

This comforting Russian buckwheat kasha recipe with caramelised onions, bacon lardons, pan-fried mushrooms, and soft-boiled eggs makes my hearty take on my baboushka’s traditional Russian breakfast.

Buckwheat or grechka is the key ingredient of this kasha, a savoury porridge that I serve with a dollop of sour cream and plenty of fragrant dill. Despite the rustic appearance, it is perhaps the least traditional of all my Russian family recipes. But it’s one of my favourite buckwheat recipes and another of our best Russian recipes.

The main differences between my baba’s kasha and mine are the preparation and the presentation. I combine half the caramelised onions, bacon and mushrooms with the buckwheat groats before serving it, and place the other half of the ingredients on top.

Another difference is the boiled egg. My baba served chopped-up hard-boiled eggs on top of her kasha, whereas I prefer soft-boiled eggs – even runny eggs – which I love to stir through the buckwheat kasha, with the sour cream and loads of fresh dill.

This Russian buckwheat kasha was traditionally eaten for breakfast, but it also works for brunch, lunch and a comforting dinner, especially on a cold winter’s night.

Comforting Russian Buckwheat Kasha Recipe with Bacon, Caramelised Onions, Mushrooms and Eggs

Best Russian Piroshki Recipe for Perfect Savoury Minced Meat-Filled Hand Pies

This Russian piroshki recipe makes the perfect savoury minced meat-filled pastries, also known as Russian hand pies, that my baboushka used to make. Piroshki are typically eaten as a snack on their own or with a bowl of borscht.

My baboushka also served piping-hot piroshki, covered in a tea towel to keep them warm, as one of an array of Russian dishes during family feasts. While my family preferred deep-fried piroshki, these Russian hand pies can also be baked. However you cook them, they taste even better the next day and will last for days apparently.

Note that my Russian piroshki recipe makes the deep-fried minced meat-filled pastries that my baboushka made when I was growing up in Sydney in the 1970s and during my university years in the mid-Eighties.

Baba would often send me home after a stay with a bag full of these addictive savoury buns, which our American readers call Russian hand pies. They’d be wrapped in tea towels to keep them warm and I couldn’t resist digging into my bag to sneak one to nibble on the train home.

Your family recipe may be different. I was almost tempted to call this a Russian- Australian piroshki recipe, because baba’s minced meat filling contained the fine, clear, bean thread noodles that come from China that are used throughout East Asia and Southeast Asia.

I never questioned baba’s inclusion of noodles, until we tried this street food snack for the first time in Russia, over twenty years ago in Moscow. No noodles, not there nor in St Petersburg either. More about that on the link below.

Chebureki Recipe for a Black Sea Beach Holiday Treat

My chebureki recipe makes the traditional Crimean Tatar crispy fried pastries filled with spiced ground beef and sautéed onions, which went from being a beloved Black Sea beach holiday snack to becoming a popular street food in Russia, Ukraine, former Soviet countries, and Central Asia.

They’re so big you need to hold the crispy crescent-shaped savoury turnovers in two hands to bite into their crunchy exteriors. I can’t help but imagine the cheeky grin and glint in the eyes of the little girl who became my baboushka, as she munched into these fried treats on the seaside holidays she so fondly recalled.

Don’t over-stuff the pastries. A tablespoon of filling spread out is plenty. If you over-fill it with the minced meat mixture, the pastry will not only be unbalanced, but it won’t hold shape or maintain its crunchiness.

The chebureki will also lose their crispiness the longer they sit around after frying, so don’t make these ahead. Prepare them when you plan on eating them and serve them immediately so they are crunchy and piping hot.

Chebureki Recipe for a Crimean Beach Holiday Treat That Became a Popular Russian Street Food Snack

Cumin Spiced Fried Minced Beef Pastries Recipe for Mini Chebureki

This spicy ground beef turnovers recipe for mini chebureki makes a spicier, smaller, hand-pie sized version of chebureki, the crispy fried pastries filled with cumin-spiced minced beef and onions that traditionally are so large you need two hands to hold them.

If you haven’t tried the traditional chebureki, above, but you’re a fan of filled fried pastries such as samosas and empanadas, then trust me, you are going to adore my mini chebureki recipe.

The main differences between this spicy ground beef turnovers recipe for mini chebureki and the larger more traditional chebureki is the size and the level of spice.

Traditional chebureki are cumin-driven and more gently spiced. I’ve bumped up the spices to include more spices used in Crimean-Tatar cuisine and the cuisines of the Central Asian countries of the Silk Road along which chebureki would have travelled to create a spicier pastry.

Spicy Ground Beef Turnovers Recipe for Mini Chebureki, Cumin Spiced Fried Minced Beef Pastries

Russian Borscht Recipe for the Hearty Home-Cooked Soup of my Childhood

My traditional Russian borscht recipe makes a comforting vegetable soup that I think of as the Slavic soup for the soul. With its origins in Ukraine, where it’s called borsch, this comforting soup has a special place in the hearts, minds and stomachs of anyone of Russian or Ukrainian heritage who grew up dunking weighty slices of black rye bread into their baboushkas nourishing broths.

This Russian borscht recipe will make you the hearty home-cooked soup of my childhood that my baboushka used to make and it’s my most favourite dish of all her specialties. I’ve made several big batches of the stuff so far this ‘winter’ – which is saying something for someone living in sultry Southeast Asia.

A beetroot-driven vegetable soup of Russian-Ukrainian provenance, my borscht recipe is garnished with fresh fragrant dill and dollops of sour cream, making it a filling meal in itself. At my grandparents’ home, we’d tuck into bowls of borscht for lunch or dinner the first day after baba made it, then breakfast or brunch the next.

This is the borscht of my childhood growing up in the western suburbs of Sydney, Australia, to grandparents who were born during the Russian Empire in the land now know as Ukraine. My grandfather identified as Russian, but as I only came to realise in recent years, my Odessa-born grandmother identified as Ukrainian. They arrived in Australia with my great-grandmother and my mother, then just a baby, soon after World War II ended as refugees or displaced persons.

This is all to explain why our borscht recipe might be different to your borscht recipe, why it’s a deep orange-red colour rather than the ruby or purple-tinted borscht you might be more familiar with from cookbooks, magazines and food blogs. There’s a reason for that, which I explain in the post below.

This Russian Borscht Recipe Makes the Hearty Home-Cooked Soup of my Childhood

Russian Pelmeni Recipe for Russian Dumplings Like My Baboushka Made

This Russian pelmeni recipe makes the Russian dumplings stuffed with savoury pork and beef mince that are boiled and served with sour cream and fresh fragrant dill. This is hearty home-cooked Russian comfort food at its best.

Made in big batches these Russian-Ukrainian dumplings are typically shared as a family meal, especially for Russian Christmas, Easter, Sunday lunches and dinners. My Russian pelmeni recipe makes Russian dumplings just like my baboushka, my mum, and her baboushka made.

I grew up eating pelmeni, which I learnt to make as a child by watching my Russian grandmother and mother. After baba died, my mum and dad and little sister continued making these comforting Russian dumplings at home, and we’d gorge ourselves on them whenever we all got together for the holidays.

After Terence and I left Australia in 1998 to move to the Middle East, we created our own tradition of making a Russian feast every excuse we had, from Russian Christmas and Russian Easter to whenever the weather turned even a little bit cold for our stupidly short ‘winters’, when I’d don my apron and get the rolling pin out and channel my Russian baboushka.

Russian Pelmeni Recipe for Russian Dumplings Just Like My Baboushka Used to Make

Russian Potato Vareniki Recipe for Mash and Caramelised Onion Filled Dumplings

My Russian potato vareniki recipe makes the boiled dumplings stuffed with rustic mashed potato and caramelised onion that my baboushka used to make for family meals, particularly for Russian Christmas, Russian Easter, and the seemingly never-ending Sunday lunches that turned into dinners.

It was my responsibility to set the dining table and carry the dishes from the kitchen to dining room and I have to confess that I set the casserole pot filled to the brim with potato vareniki as close to my place setting as possible. My baboushka would serve the vareniki swimming in butter in a casserole pot, sprinkled with fresh fragrant dill, and accompanied by dishes of sour cream (smetana).

If our whole family was gathering – my grandparents, my parents, uncles and their partners – baba would make big batches of potato vareniki, vareniki filled with ‘farmers cheese’ that was like a firm salty cottage cheese, and minced meat filled pelmeni, above, as we all had our favourites.

My dad, uncles and husband Terence loved the meat-filled pelmeni, my mother and I adored the mashed potato filled vareniki, and baba and mum loved the cheese filled vareniki. Papa had a little of each.

Any leftovers would be sent home in casserole pots (my baboushka seemed to have an endless supply of the things) or refried the next day for breakfast, brunch or lunch (depending on how bad the hangovers were!) for those lucky enough to stay overnight.

Russian Mimosa Salad for the Soviet Union’s Festive Layered Spring Salad

This Russian mimosa salad recipe makes a layered salad from the former Soviet Union or USSR that was typically served for festive spring holidays such as Easter. The original Soviet-era salad was layered in a glass bowl or served as a kitschy salad cake.

My Russian mimosa salad is presented a little differently to the layered salad you might recall that looked like a savoury trifle. Like Russia’s beef Stroganoff and chicken Kiev, the mimosa salad was another Russian dish that travelled the world at a time when most Russians couldn’t leave the Soviet Union, became tremendously popular outside the USSR, especially in the Seventies, and is long overdue for a revival.

I prefer to present my mimosa salad as a fun DIY salad in individual glasses with bowls, spoons and condiments. While you could certainly serve this Russian mimosa salad recipe in a really big glass with a spoon, I recommend providing wooden bowls and an array of condiments and encouraging guests to upend the glass of salad into the bowl and add condiments and adjust the seasoning to their liking. This is a fun dish if you’re entertaining, especially for a casual weekend lunch.

Russian Mimosa Salad Recipe for the Soviet Union’s Festive Layered Spring Salad

Easy Russian Eggplant Caviar Recipe for Ikra, the Soviet Union’s Poor Man’s Caviar

This easy Russian eggplant caviar recipe for ikra – also known as the ‘poor man’s caviar’ during the Soviet period – makes a deliciously-rich version of this traditional Russian dip, spread or side dish that’s somewhere in between the ikra my baboushka made that was sumptuous and velvety and the ikra popularised during the Soviet era that more closely resembled a diced salad.

This recipe for ikra is super easy. Please don’t let the ikra recipes you may have seen before now that say this is a ‘complex’ dish to make deter you. When prepping your ingredients, there’s a lot of dicing involved. When frying the ingredients, there’s a bit of stirring so that nothing sticks and everything is cooking evenly. But there are no complex skills involved. Sure, it’s time-consuming. It will take you around 90 minutes to make.

In terms of texture, my Russian eggplant caviar recipe is based on a combination of the old Russian ikra recipes where the ingredients were diced, and in terms of flavour, it’s based on my baboushka’s Russian ikra recipe, which was more rustic and chunky, and full of so much flavour. Of all my baba’s dishes, it was one of the dishes that I most adored.

Sautéed Mushrooms with Fresh Fragrant Dill

Mushrooms, sour cream and dill. There are few ingredients more quintessentially Russian – and Ukrainian, Slavic and Eastern European. Sautéed mushrooms in garlic with fresh dill often featured on my baboushka’s dining table.

Along with creamy mashed potatoes, they are a fantastic accompaniment to classic Russian dishes, such as chicken Kiev and kotleti, above. I’d love to say this mushroom and dill dish is easily another of my best Russian recipes, but let’s call this a Russian-Australian dish, as Parmigiano-Reggiano is obviously not Russian and my grandparents preferred black rye bread to sourdough.

These mushrooms also made an appearance on breakfast plates on holidays, whether at home or on camping trips, when dad would fry up garlic mushrooms alongside sausages, onions and tomatoes on the barbecue or camp fire.

Herbed mushroom were also a hugely popular breakfast side at the Sydney cafés I worked at and that we frequented in the 1980s and ’90s. Sautéed with garlic and shallots in salted butter and olive oil, these mushrooms are finished with a dollop of sour cream and plenty of fresh fragrant herbs.

I love dill but you can use flat-leaf parsley or your favourite herb. Pile it all onto toasted sourdough and generously sprinkle on grated Parmigiano-Reggiano.

Perfect Mushrooms on Toast Recipe with Fragrant Herbs and Parmigiano Reggiano

Russian Beef Stroganoff Recipe for a Retro Classic from a St Petersburg Palace Kitchen

This Russian beef Stroganoff recipe makes a deliciously rich and creamy rendition of the braised beef dish that was cooked centuries ago in the grand kitchen of the glorious pink Stroganov Palace in St Petersburg. Rich in history and incredibly comforting, this is the hearty dish that you need to make right now.

My mum used to make the Russian beef Stroganoff that was so very fashionable in the 1970s and is now a retro-cool classic, an aristocratic Russian dish with peasant roots, refined in the Stroganov dynasty’s palace kitchen by a French chef, which would go on to become hugely popular everywhere from China and Hong Kong to Australia, the UK and USA.

My Russian beef Stroganoff recipe is based on a combination of my memories of the dish, the beef Stroganoff that we ate with my mother in Moscow at Café Pushkin (considered Russia’s best beef Stroganoff), the earliest documented Russian beef Stroganoff recipes by Elena Molokhovets in A Gift to Young Housewives , dating to 1861, and Pelageya Aleksandrova-Ignatieva’s beef Stroganoff recipe in Practical Basics of Culinary Arts , dating to 1899, and the beef Stroganoff that travelled to China and Hong Kong with white Russian émigrés .

It’s fantastic with shoestring fries (the traditional side) or creamy mashed potatoes , gherkins, and a Russian garden salad.

Authentic Russian Beef Stroganoff Recipe for a Retro Classic from a Saint Petersburg Palace Kitchen

Creamy Mushroom Stroganoff Recipe for a Vegetarian Stroganoff

My creamy mushroom Stroganoff recipe will make you a deliciously-rich vegetarian version of my Russian beef Stroganoff recipe that is super easy to make and comes together quickly.

While this is not one of my Russian family recipes, as our beef Stroganoff, like our traditional Russian beef stew, was always made with beef, it’s still one of my best Russian recipes. It’s worth noting, however, that historically beef was a luxury for most Russians, eaten mainly on holidays and special occasions.

While Russian nobles in the palaces of St Petersburg and Moscow might have feasted on beef, roast lamb, veal, ham, venison, peacocks, swans, cranes, roosters, chickens, ducks, quails, tortoise, and the like, Russia’s peasants mostly ate fish, grains and vegetables, particularly mushrooms.

I also share tips on how to make this vegetarian Stroganoff a vegan Stroganoff.

Creamy Mushroom Stroganoff Recipe for a Vegetarian Take on Beef Stroganoff

Russian Kotleti Recipe for Delicious Deep-Fried Russian Style Chicken Meat Patties

This Russian kotleti recipe makes delicious deep-fried Russian style chicken meat patties, or chicken cutlets or chicken meatballs if you prefer, which my baboushka served with mashed potatoes and a garden salad or as one dish of an array of plates if being eaten as part of a shared family feast as so many of our meals were.

Baba would buy cuts of meat from the butcher’s in Blacktown on her daily morning shop and Papa would mince the meat she’d bought in his old hand-grinder in the garage that was fixed to a rustic handmade wooden work bench that he’d made himself.

Papa had also built my grandparents’ and parents houses. The shiny steel mincer sat amongst grease-covered tools, beneath a ceiling of cob-webs. From a young age, it intrigued me how papa kept the thing so clean amongst all that grime.

If there was a big gang of us arriving for a Russian Christmas or Easter feast or one of the countless long Sunday lunches – baba and papa, mum and dad, my two uncles and their girlfriends and later wives, maybe a priest or my grandparents’ friends or neighbours; years later, my husband Terence, and occasionally a friend I’d invite to join us – then the kotleti would be served in a casserole dish at the centre of the dining table.

Traditional Russian Beef Stew Recipe for Solyanka, a Medieval Dish for Modern Times

This traditional Russian stew recipe for solyanka will make you a hearty stew – or a heavy soup if you prefer – and it’s one of my favourite beef stew recipes, based on my baboushka’s recipe, which I grew up eating in the 1970s, and is another of my best Russian recipes.

First mentioned in written form in the 15th century, although thought to be far older, solyanka started out as a village dish or ‘peasant food’, so it was probably a lot thinner than my grandmother’s rendition.

Although it has to be said that solyanka has long been thought to have been invented to use up leftovers, which explains all the bits and pieces, and why some solyanka recipes call for several kinds of meats and sausages, and ingredients such as dill pickle juice. So maybe it wasn’t a thin soup back in the day, after all.

Garnished with plenty of fresh fragrant dill and eaten with sour cream (smetana), dill pickles, and – my recommendation: a Russian garden salad, and black bread – solyanka is quintessentially Russian. Don’t even think about washing it down with anything but vodka.

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6 thoughts on “Our Best Russian Recipes Just Like My Baboushka Used to Make”

Larissa, this brings joy to my old Russian heart… spasiba! X

Spasiba, Natalia – I am so pleased to hear that! Thank you for taking the time to leave a comment – appreciated! x

Lara, I’m so excited I stumbled across these recipes. Husband is Russian yet I’ve never cooked Russian food in my life. In lockdown here in UK so determined to start by working my way through your recipes. Would you have a list of Russian ingredients I should order somewhere as we get groceries delivered?

Hi Cate, I love to hear this! Let me know how you go and please don’t hesitate to let me know if you ever have any questions. I am actually working on a list of Russian pantry essentials now – just the top 8 ingredients, but now I know about your project, I’ll mention more in the introductory text. Good luck and enjoy! And thanks for taking the time to drop by and leave a comment :)

I want to say how much I am loving this collection of recipes your building Lara. I’ve made about 10 so far and I promise I will get around to leave some comments on the recipe posts when I can. They all turned out great. I just got so excited when I saw you add the new recipes tonight (that kasha looks amazing!!!) I wanted to let you know and encourage you to keep going! I am so missing my grandmother and these recipes really take me back to those big family meals when we were growing up. Thanks for the memories!

Awwww… that’s what I love to hear, Lena. Nothing like (time-)travelling through food, is there? Well, you’ll be pleased to know that I have a couple more Russian recipes going up on the weekend. Please don’t hesitate to let me know if there’s something you’re looking for. My baboushka’s recipes are actually back home in Australia with mum, so I am digging into the depths of my memory to try and recall what we used to eat now that I’ve covered my favourites. Would welcome any memory prompts, LOL! Thank you so much for taking the time to drop by and leave a comment. Look forward to the others when you have time, and we’d love some ratings too :)

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Various Moscow Mule Cocktail Variations To Choose From

21 Best Moscow Mule Recipes To Upgrade Your Happy Hour

April 15 2021

If you're a fan of refreshing cocktails with a spicy kick, then the Moscow Mule is a drink you don't want to miss. Originating in the 1940s, this classic cocktail has become a staple at bars and happy hours around the world. But what makes the Moscow Mule truly unique is the use of copper mugs, which not only add a touch of elegance to the drink but also help keep it ice-cold.

In this article, we'll share with you 21 of the best Moscow Mule recipes out there that are sure to take your happy hour to the next level. From traditional recipes to creative twists, there's something for every taste bud. So grab your copper mugs for Moscow Mule and let's get started!

Our Top Picks for the Best Moscow Mule Variations

Jump to the Most Popular Bourbon Mule Recipe

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1. Classic Moscow Mule Recipe

Classic Moscow mule served in a copper mug garnished with lime and mint leaves

Ingredients

4-5 oz. Ginger beer
2 oz. Vodka
½ oz. Lime juice
Fresh lime wheel for garnish

How to Make

Pour lime juice into a chilled glass with ice. Preferably use a Moscow mule pure copper mug , but a 10-11 oz. Highball glass will also work.
Pour in the vodka.
Fill the rest of the glass with ginger beer.
Garnish with a lime wheel.

2. Jalapeño Moscow Mule (Kicking Mule)

Jalapeno Moscow mule served in two glasses garnished with pineapple and lime

The jalapeño mule is a good choice to beat the heat or bring a bit of tropical warmth to your midwinter hideaway. This Moscow mule variation adds the perfect hot-cool combination of mint and jalapeño to amplify the original recipe’s refreshing qualities.

1-2 Jalapeño slices (to taste), seeds removed
1 Sprig of fresh mint
Fresh lime wedge, a slice of jalapeño , and a mint leaf (for garnish)

How to Make

Using a muddler , smash lime juice, fresh mint, and jalapeño slices in the bottom of a mixing glass.
Add ice and shake well.
Strain the mixture juice into your chilled copper mug filled with ice.
Pour ginger beer over the vodka mixture .
Garnish with a lime wedge, jalapeño slice, and sprig of mint, or any combination of the three.

3. Strawberry Moscow Mule Recipe

Strawberry Moscow mule served in two copper mugs garnished with strawberry slices and mint

A joyful summertime treat mixed with alcohol. This Moscow mule recipe uses sweet strawberries that set off the ginger beer's spiciness amplified with a black pepper sprinkle.

4 - 5 oz. Ginger beer
2-3 Large fresh strawberries or 5-6 tiny ones, stems removed and sliced, one reserved for garnish
1 or 2 Cranks of fresh black pepper (optional)
Using a muddler , smash the strawberry slices with lime juice in a shaker tin.
Strain mixture into your chilled copper mug filled with ice.
Pour ginger beer over the vodka mixture.
Garnish with a strawberry.
If you want to add a complex touch, finish the drink off with a couple of fresh black pepper cranks. This adds a deep flavor that brings out the slight sweetness of the strawberries.

4. Watermelon Mule Recipe

Watermelon Moscow mule served in a copper mug garnished with a watermelon slice and raspberries

This Moscow mule recipe variant is so pretty in pink it might make Elle Woods jealous. It's bright, festive, and refreshing. And to top it off, all that watermelon means it's hydrating, so you can have as many as you want.

4- 5 oz. Ginger beer
1.5 oz. Vodka
3 Watermelon chunks
A sprig of mint for garnish
Watermelon slice for garnish
Muddle the watermelon chunks and lime juice in a shaker tin .
Strain into a pure copper mug filled with ice.
Pour ginger beer over vodka mixture until full.
Garnish with a mint sprig and watermelon slice.

5. Pineapple Moscow Mule

Pineapple Moscow mule served in two copper mugs garnished with pineapple slices and lime

Pineapple is the most popular tropical fruit because not only is it delicious, it is also very healthy and versatile to use. The vodka, ginger beer, lime juice, and pineapple juice combination are refreshing and a great drink, especially during the summer .

2 oz. Pineapple juice
1 oz. Lime juice
Ginger Beer
Fill a copper mug with ice.
Add the vodka, pineapple juice, and lime juice.
Top with ginger beer and stir.
Garnish with a pineapple wedge, a ginger crystallized candy, and mint sprigs.

6. Georgia Mule Recipe (Peach and Ginger)

Peach and Ginger Moscow mule served in two copper mugs garnished with lemon and peach slices

The reason ginger beer works so well for the Moscow mule is that it has a nice fiery kick that you just can't get with ginger ale . But sometimes even ginger beer isn't hot enough. When you find yourself longing for a southern-style combo, this peach and ginger-enhanced Moscow mule recipe is a perfect choice.

For the drink:

1 oz. Ginger-peach puree
Fresh peach slices for garnish
Candied ginger for garnish

For the ginger-peach puree:

2-3 Large ripe peaches (with thin slices for garnish reserved) pitted and cut in half
1 One-inch piece of fresh ginger (skin removed)
¼ cup Lemon juice
¼ cup Water
2 tbsp Honey (more to taste if peaches are tart)
Make the peach puree by adding all ingredients to the blender and puree until smooth. Taste and adjust flavors as needed (ginger for more heat, peaches and honey for more sweetness, lemon juice for more sourness). Strain well using a fine strainer and discard all solids.
Add the ginger-peach puree and vodka into a cocktail shaker filled with ice and shake well.
Strain the ginger-vodka mixture into a copper mug filled with ice.
Pour ginger beer over the vodka mixture until the cup is full.
Garnish with thin peach slices and candied ginger.

7. Holiday Cranberry Mule Recipe

Holiday Mule served in a copper mug garnished with frozen cranberries

There's a middle ground for the holiday traditionalists among us that's so good it hardly feels like a compromise. Cranberry juice, rosemary, and ginger beer make a holiday spice that is more seasonally appropriate than you'd expect.

Ingredients

2 oz. Cranberry juice
Juice of 1 Lime wedge
Ginger beer (to top)
Fresh or frozen cranberries (for garnish)
A sprig of Rosemary (for garnish)
Measure the vodka and cranberry juice with a jigger and pour them into a copper mug .
Fill the copper mug with ice cubes and squeeze the lime into it.
Top it off with ginger beer. Stir the drink with a bar spoon .
Garnish with a handful of cranberries and rosemary.

8. Skinny Mule Recipe

Skinny Mule served in a copper mug garnished with lime and mint

A Moscow mule may be worth the calories , but sometimes we must give in to self-control. A low-sugar, low-calorie classic Moscow mule recipe doesn't have to be the fantasy of your late-night cravings.

1.5 oz. Organic vodka
Squeeze lime juice into a copper mug filled with ice.
Add organic vodka.
Fill the rest of the cup with ginger beer.
Garnish with a half lime wheel.

9. Hibiscus-Berry Mule Recipe

Hibiscus Mule served in a mason jar with straws

Winter is long and often full of dark beer. By the time spring has sprung , we are ready for something fruity and floral. This bold, red Moscow mule recipe variation has a floral sweetness that drives away the deepest of winter blues.

¾ oz. Hibiscus-Berry syrup
Hibiscus flowers

For the hibiscus-berry syrup:

1 cup Mixed berries, fresh or frozen (We used raspberries and blackberries)
1 cup Hot water
¾ cup White sugar
4 Hibiscus-flavored tea bags or about ½ oz. dried hibiscus flowers

To make the Hibiscus-Berry Syrup:

Add hibiscus tea to hot water in a saucepan and steep for 5-10 minutes until the color is deep red.
Remove hibiscus tea bags.
Add remaining ingredients to a saucepan and mix well.
Bring to a gentle boil by stirring and using a fork to help break down the berries.
Once the mixture comes to a boil, turn to low heat for 5-10 minutes. Stir regularly until the berries are completely disintegrated.
Cool to room temperature, then strain into a glass container.

To make the cocktail:

Combine the hibiscus-berry syrup, lime juice, and vodka in a cocktail shaker filled with ice. Shake well.
Strain the hibiscus-vodka mixture into a copper mug filled with ice.
Pour ginger beer over the vodka mixture until the mug is full.
Garnish with edible flowers.

10. Pomegranate Mule Recipe

Pomegranate Mule served in mason jars with lemon and pomegranate seeds as garnish

If the floral note of the hibiscus-berry mule isn’t your style, try this pomegranate Moscow mule recipe variation instead. It's just as bold and red but uses the tartness of pomegranate instead of floral hibiscus.

½ oz. Pomegranate juice
Fresh pomegranate seeds for garnish
Lime wedge for garnish
Combine pomegranate juice, vodka, and lime juice into a copper mug filled with ice.
Garnish with pomegranate seeds and a lime wedge.

11. Mule Driver (Orange and Ginger Combo)

Mule Driver served in a mason jar and garnished with orange, cinnamon stick, and star anise

This gingery cousin to the college-classic screwdriver is enough to drive away every bad memory you have of waking up hungover on a friend's couch. Delicious and refreshing, you can have this orange and ginger beer combo Moscow mule recipe any time of day.

1 oz. Orange juice
Orange slice for garnish
Combine orange juice, vodka, and lime juice into a copper mug filled with ice.
Garnish with slices of orange and lime.

12. Kentucky Bourbon Mule

Bourbon mule served in copper mugs with lime slices and a jigger on the side

Nothing makes the Moscow mule a classic American darling than bourbon . Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.

1.5 oz. Kentucky bourbon

Mint sprigs for garnish
Combine bourbon and lime juice in a copper mug filled with ice.

Top with ginger beer until the mug is full.

Garnish with a lime wheel and mint sprig.

13. Dark N Stormy

Dark and Stormy mule served in a highball glass and garnished with a lemon slice

Another popular Moscow mule recipe variation, Dark and Stormy, combines ginger beer with rum's tropical flavor. The rum adds a bit of sweetness to the cocktail and mellows out the bright flavors, opting for a darker finish.

2 oz. Black Seal rum
Combine rum and lime juice in a copper mug filled with ice.
Top the rum off with ginger beer until the cup is full.
Garnish with a lime wedge.

14. Gin Moscow Mule

Gin Moscow Mule served in three highball glasses with colorful straws

Vodka and gin are very similar, but juniper berries give gin its slightly floral flavor. Adding gin to a Moscow mule recipe adds a subtle herbal-floral note complemented by the ginger beer.

1 oz. Ginger beer
0.5 oz. Simple syrup
0.5 oz. Lime juice
6-8 Fresh mint leaves
Gently muddle the mint leaves to release the oils.
Fill a beaker with ice, lime juice, gin, and ginger beer.
Strain into a mule mug .
Garnish with mint leaves.

15. Moscow Mule Jello Shots

Jello shots on plastic cups and garnished with frozen berries

Jello shots don't have to be the Kool-Aid flavored abominations of your younger years. This Moscow mule recipe variation elevates the classic party jello shots without sacrificing the fun and alcoholic punch.

8.5 oz. Ginger beer
1 ½ oz. Lime juice
2 envelopes (2 tbsp) Unflavored gelatin
6 oz. Vodka
Nonstick cooking oil spray to easily remove jello shots from molds
Food coloring (optional)
Combine ginger beer and lime juice (and food coloring) in a small pan.
Sprinkle gelatin over the surface and allow it to rest for 2 minutes as the gelatin activates.
Warm the gelatin-ginger-beer mixture on medium-low heat for 2 minutes. Stir constantly and avoid allowing the mixture to boil.
Remove from heat. Add and stir vodka into the mixture.
Spray molds with nonstick oil.
Pour the liquid mixture into the shot mold of your choice – ice cube trays, sample cups, mini-muffin tins, and sheet pans all work well.
Refrigerate at least 4 hours (preferably overnight) until the shots are set completely.
Remove jello shots from the mold by either sliding around the edges with a thin knife or cutting them into the desired shape (if using a sheet pan).
Keep the finished jello shots in the refrigerator and serve cold.

16. Mexican Tequila Mule

Mexican Tequila Mule with bottles of tequila and ginger beer

Much like the Kentucky mule, this rendition of the Mexico mule got its name from the region's native inebriant. As it turns out, tequila works quite nicely and puts a refreshing twist on the traditional Moscow mule recipe. You can also switch the vodka for some Camareña Family, Casamigos, Avion, or whatever tequila brand you prefer.

1.5 fl oz. Tequila
¾ fl oz. Lime juice
1.4 fl oz. Simple syrup
Ginger beer (to top up)
Jalapeño slices
Mint sprigs
Lemon wheel
Mix and shake tequila, lime juice, and sugar syrup with ice.
Strain the mixture into an ice-filled glass.
Top it with ginger beer and stir.
Garnish with a lemon wheel, jalapeño slices, and mint sprigs. Serve.

17. Garden Mule Recipe

Garden Mule on a copper mug with a bowl of blueberries

This jazzed-up version of the mule calls for the vodka but also works well with gin or tequila. In addition to ginger beer and lime juice, this interpretation of the Moscow mule recipe requires some flavor-enhancing accouterments.

4 Slices cucumber
16 Blueberries
6 Mint leaves and sprig for garnish
½ cup Ginger beer
1 piece Candied ginger
Take a cocktail shaker and put cucumber, 8 blueberries, and mint leaves in the bottom.
Muddle until the whole concoction is crushed and appears juicy.
Add ice, lime juice, and vodka.
Shake for 10-15 seconds.
Put ice in the copper mug and strain the liquid into it.
Now, add ginger beer and 4 blueberries.
Cut open the remaining 4 blueberries and candied ginger using a toothpick and use it alongside a sprig of mint.

18. Mint Moscow Mule Recipe

Mint Moscow Mule served on copper mugs and garnished with mint and lime slices

When you watch videos on how to make Moscow mules, this cocktail is presented with a sprig of mint leaves as a garnish. But mint is such a powerful ingredient that you can incorporate in the cocktail rather than mere decoration.

6-8 Mint leaves
1 Whole fresh lime juice
1 Sugar cube
2 oz. Ginger beer
Crushed Ice
A sprig of mint leaves (for garnish)
In a copper mug , put in the sugar cube. Squeeze the lime with a citrus squeezer straight into the mug.
Muddle the combined ingredients gently for about 5 seconds. Add the mint leaves and give it two twists with the muddler .
Measure the vodka and ginger beer using a jigger and pour them into the copper mug.
Stir the contents gently using a bar spoon . Then, add the crushed ice to the top of the mug.
Finally, garnish it with a sprig of mint leaves.

19. Blueberry Moscow Mule Recipe

Blueberry Moscow Mule served on a copper mug and garnished with lime and blueberries

Instead of watermelon or strawberries, this Moscow mule recipe uses blueberries. This ingredient is a bit more complex than the other two since you have to prepare the blueberry syrup ahead of time.

8 oz. Ginger beer
1.5 oz Lime juice
1/2 cup Blueberries
¼ cup Honey , agave, or simple syrup
½ tsp. Grated fresh ginger (optional)
Put the blueberries and vodka in a blender. They should be fully liquified.
Pour mixture into a glass jar and place in the refrigerator for at least 1 week.
Once your blueberry syrup is ready, use a strainer and pour the mixture into a barrel-style copper mug .
Top it with crushed ice, lime juice, and ginger beer.
Garnish with blueberries.

20. Cherry Moscow Mule Recipe

Cherry Moscow Mule served on a copper mug and garnished with lime and cherries

The Cherry Moscow mule recipe is made using ginger ale and vodka topped with some cherry juice and lime juice. If you prefer less sweetness, you can use tart cherry juice or regular beer, depending on your palette.

6 oz. Ginger ale
6 oz. Ginger beer
4 oz. Vodka
Lime wedges for garnish
3 Splashes of cherry juice
Divide the ginger ale along with ginger beer.
Add some vodka to it and mix with lime juice and cherry juice.
Serve it in 2 lowball glasses or copper mugs .
Stir to combine.
Add ice and serve with lime wedges.

21. Blood Orange and Pomegranate Syrup Moscow Mule

Blood Orange and Pomegranate Syrup Moscow Mule served in a glass and garnished with mint

This version of the Moscow mule recipe contains blood orange and pomegranate juice. Considered as a fall wine or festive cocktail, you can garnish this mixture with sugar-coated cranberries and some rosemary.

1 Blood orange
3 oz. Vodka
2 cup Pomegranate juice
Take a cocktail shaker and combine all the juices.
Shake them well.
Distribute them evenly over copper mugs along with ice.
Add some ginger ale over the mixture.
Garnish with blood orange and rosemary skewers.

Unconventional Moscow Mule Recipes

With every experimentation and progress comes both excellent and unexpected outcomes when creating cocktails. Listed below are some of the unique and amusing twists on the classic Moscow mule recipe that will surely surprise you!

Pandan leaves on glass with water and a tied pandan on the side

Have you ever heard of Pandan? It's a Southeast Asian tropical fruit and delicious addition to the Moscow mule recipe. Partnered with the malt scotch whiskey Glenlivet, this dynamic duo might just be the unique mule flavor you're looking for.

Chipotle Moscow Mule

A feisty take on the mule, this version throws in chipotle, tequila, cilantro, and a bit of sugar to the original Moscow mule recipe.

Icelandic Mule

Apple cider vinegar bottle with fresh apples on the side

Have you thought of adding apple cider to your mule? It's possible, and it tastes great too. Use apple cider to replace the lime juice, and with the help of simple syrup, this version of the Mule mule recipe might just be legendary.

Melon and Mint Mule

Watermelon is not the only pepo fruit that can add great flavor to the mule. The melon liqueur Midori can be used as a substitute for vodka, and adding a few mint leaves makes all the difference.

Ready-to-Drink Moscow Mule

Some of us can't always go to the bar or make our drinks at home. If you're craving a refreshing sip of Moscow mule, ready-made cans are now available, and you can buy them at stores near you. Here are our top choices for the best ready-to-drink Moscow mule.

Moscow Mule 2.0
Smirnoff Moscow Mule Vodka
Gingerhead Moscow Mule
Salt Point Moscow Mule
Punching Mule Moscow Mule
The Copper Can Moscow Mule
Two Brothers Moscow Mule
Blue Marble Cocktails Moscow Mule
Russian Standard Moscow Mule Ready-to-Drink Cocktail
Joia Spirit Sparkling Moscow Mule

Coming Up With Your Best Moscow Mule Recipe

Here are a few things to remember when making your own Moscow Mule recipe:

Take the original recipe as a reference

The classic Moscow mule recipe is made of ginger beer, vodka, and lime juice, but you don't always have to use these ingredients. You can use their counterparts; for example, ginger ale can be used in the absence of ginger beer, while lemon juice can take the place of lime juice.

Don't be afraid to try other alcoholic drinks

Vodka works best for mules, especially since copper mugs enhance its flavor. But when people tried mixing bourbon , the resulting variation became a great hit.

Bring flavor into your mule

Watermelon, blueberries, strawberries, hibiscus, and even jalapeño — there are so many ingredients that bring out different flavors to the classic Moscow mule recipe. Fruits are always good options but don't be afraid to try other components as well. Who knows, you might just create the next popular mule recipe.

Moscow Mule Drink FAQ

1. what alcohol is in a moscow mule.

The classic Moscow mule recipe contains the distilled Russian alcohol, vodka. This beverage interacts with copper and gives a better drinking experience. Thus, the Moscow mule is usually served in copper mugs .

2. How do you make a Moscow mule without Ginger Beer?

In case you are craving a refreshing mug of Moscow mule but do not have ginger beer available, you can use its counterpart instead, the ginger ale .

3. What is the best Ginger Beer for Moscow mule ?

Fever Tree Ginger Beer is an award-winning ginger beer that contains perfectly balanced natural ingredients. It is the ideal choice for mixing cocktails, especially for making Moscow mule recipe variations . The Q Ginger Beer is also a great choice for its extra carbonation that gives off a fresh taste in your cocktails.

4. Is Ginger beer in Moscow mule alcoholic?

No. Ginger beer is not classified as an alcoholic beverage but is a great addition to the Moscow mule recipe because it pairs well with vodka.

Moscow mule is a simple and hard-to-top cocktail with so many delicious recipe variations that it's hard to know where to start. There is always a Moscow mule recipe for any occasion and flavor preference, so you'll never run out of ideas.

What's your favorite Moscow mule recipe? Let us know in the comments below.

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4-5 oz. Ginger beer

.5 oz. Lime juice

Mint sprigs for garnish

Combine bourbon and lime juice in a copper mug filled with ice.

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Longrain’s Moscow Mule

“Add a sliced piece of the freshest ginger you can find to add some bite to this easy summer drink. You can muddle the lime, mint and ginger together, too, if you’d like to give it even more flavour. Serve as a virgin cocktail or with vodka.”

Ingredients

This recipe makes 1 litre. This recipe is from the November 2009 issue of . Notes

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