In our current issue Rachel Wharton takes us into the kitchen at Café Glechik, where for years Tyslia Kozlova churred out her beloved pelmeni–plump Ukrainian dumplings stuffed with veal or pork and served swimming in drawn butter–and beet-filled borscht. Kozlova passed away last December, but her memory and her food are still very much alive. Read the story for more on Kozlova and her family’s plans to expand.
