Fall is upon us, and you know what that means: ‘Tis the season for entertaining and fun cocktail parties. It can be exhausting coming up with inventive finger food ideas that aren’t played out, but a ...

According to Alice Waters in the “Chez Panisse Menu Cookbook,” whenever legendary chef Jeremiah Tower made blini at Chez Panisse, he’d recount how his Russian uncle felt about butter. You had enough ...

Beetroot salmon blinis and Quails egg, crayfish and caviar blinis from "Party-Perfect Bites: Delicious Recipes for Canapes, Finger Food and Party Snacks" (Ryland Peters & Small, $24.95) by Milli ...

Watching the Oscars, like the Super Bowl, has become almost an unofficial holiday, an occasion when tens of millions of us get together for an old-fashioned TV-viewing party, complete with abundant ...

Beluga lentils are so named because they resemble beluga caviar, and some creative vegetarian cooks have used them in recipes that play off the resemblance. This treatment uses kombu, a type of dried ...

This is hands down the most scrumptious and undeservedly forgotten recipe for pancakes made with filling, a.k.a. Russian blini with “pripek”. Shrovetide, or just “pancake week”, is an annual event ...

When a cocktail party calls for slightly more elevated fare, and I can think of no hors d’oeuvres more appropriate than blini topped with caviar. Back in the early ’80s, I worked at a restaurant that ...

I’ve long been planning a dream Christmas brunch. Our family of adventurous eaters has roots in five countries -- England, France, Russia, Canada and the United States -- and the ideal menu would have ...

Blinis are eaten everywhere in Russia, and by everyone, particularly for breakfast. You'd struggle to find a family that didn't have them a few times a week. They were a staple dish during the Soviet ...

In November, I offered to make blini as an hors d’oeuvre for a Thanksgiving dinner. The hostess liked the idea, and I liked her reason: “They are instant festivity,” she wrote in an e-mail. So they ...

Pat the salmon dry. Whizz the salt, sugar, mustard, beetroot and sloe gin to a purée in a blender, then turn into a bowl and stir in the zest. Place the salmon skin-side down and spread the beetroot ...