Russian

These are favorites in Mexico and Russia.

Active time: 35 min Start to finish: 35 min This recipe makes good use of the tail-end portion of a tenderloin.

The sauce for these cheese-based latkes, which are great for breakfast, can be made two days ahead. Be sure to serve the pancakes (enough for four people) as soon as they are made.

Though the chips and purée can be served at room temperature, the caviar should be chilled, so assemble these hors d'oeuvres in batches as platters need replenishing.

What to drink: Georg Breuer 1999 Riesling Auslese Goldkapsel Rüdesheim Berg Rottland.

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Can be prepared in 45 minutes or less.

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

The low-fat mushroom ragout can also be served over toast points or as a side dish.

(Russian Potato-and-Cabbage Turnovers)

Can be prepared in 45 minutes or less.

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.

You can also serve blini topped with salmon roe. Active time: 30 min Start to finish: 2 1/2 hr

Trude Reder of Long Branch, New Jersey, writes: "My mother's recipe for linzertorte is one of my favorites. It brings back memories of my childhood and of my mother and grandmother busy baking in the kitchen, the delicious aroma of cinnamon and cloves filling the whole house. I've been baking this dessert for family and friends since my husband and I came to this country from Austria over 45 years ago. Now, I've started teaching my own grandchildren the recipe, hoping they will love it as much as I do." Don't substitute jelly for the jam in this recipe — it might leak from the crust. Active time: 30 min Start to finish: 3 1/4 hr

Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring.

This soup is from Russia and Poland.

A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.