Think of a pirozhki as a tricked out, Russian-made, artisanal hot pocket. This is, of course, oversimplifying the addictive, Moscow-originated bread buns, but you kind of get the idea. Shaped like a ...

For Igor Avramenko, proprietor of Pirozhki LA, appearances matter. He knows that the most important aspect in a food operation is, of course, the food, but he also knows that eating, like every other ...

Anna Kharzeeva In contrast to most of its recipes, the Book of Healthy and Tasty Food’s version of the traditional small filled pies called pirozhki, calls for them to be deep-fried rather than baked, ...

In Russia, pirozhki, or small pies with filling, can be served with the main course, as well as added to soup or simply eaten as a snack. Summer is, for sure, the best time to have memorable outdoor ...

Yellow onions 260 g Eggs 3 Extra virgin olive oil q.b. Fine salt q.b. Black pepper q.b. To prepare the pirozhki, first melt the butter and let it cool slightly, then dissolve the yeast in the warm ...

At the end of a twisting, turning, imperfectly paved lane, I found a plaza. An open-air greengrocer, a fishmonger, a bakery, a bar . . . the space hummed with the energy of everyday life. Ducking into ...