The classic Russian New Year's Eve salad. A dense, creamy, meticulously cubed mixture of potatoes, carrots, pickles, boiled eggs, and bologna, bound in mayonnaise.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
the potatoes and carrots whole until knife-tender. Cool completely before peeling to maintain shape.
Dice the potatoes, carrots, eggs, bologna, and pickles into perfectly uniform, small 1/4-inch cubes.
Place all the diced ingredients into a large mixing bowl.
Add the drained sweet peas and chopped dill.
Add the mayonnaise and fold gently but thoroughly until every cube is coated.
Cover and refrigerate for at least 2 hours to let the flavors meld before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
