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Okay. When asked what cuisine we want for dinner, not many of us shriek "let's do Russian!" But, hidden behind ornate doors on 57th Street near 7th Avenue, just next to Carnegie Hall, is a NYC institution that just might change your mind. The Russian Tea Room began as a tea and pastry shop in the 1920s and has evolved into a most elegant (and pricey!) dining experience. This well-written 1981 cookbook shares the history of the RTR and many of its famous recipes. Beef Stroganoff and Chicken Kiev are present as expected, as are Borscht, Strawberries Romanoff, and numerous offerings "a la Russe." The real stars are things not as familiar: Salade Olivier (a wonderful chicken salad), Vienna Schnitzel, Schi (spinach soup) and Pressed Chicken Tabaka. The sauces are divine: serve the RTR mustard, creamy horseradish, lemon/caper, or apricot over a simple grilled meat for a tantalizing taste of Russia. The RTR vodka drinks will send you scampering to the liquor cabinet ... be sure to try the Uncle Vanya! The recipes are straightforward and most use readily available ingredients. While many dishes are easily assembled, be prepared for some lengthy techniques ... particularly for Moussaka and desserts such as Blini, Baklava and Eclairs. There's enough balance, however, for even beginning chefs to create something delicious and memorable. Embrace Russian cuisine, and if you ever have the chance, visit the NYC landmark. The interior is stunning and the artwork breathtaking. Enjoy!Read full review
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