Allspice

Duck legs with stewed vegetables is a fragrant and rich dish of Russian cuisine that combines tender duck meat with the juiciness of baked vegetables. Historically, duck has been a popular meat on the Russian table, especially during festive and ceremonial dinners. Its meat has a rich flavor that is beautifully complemented by the sweetness of paprika and the mild spiciness of chili sauce. Baking in foil gives the duck tenderness and juiciness while retaining all its juices inside. The vegetables infused with spices become rich and harmoniously complement the meat. This dish is perfect for a cozy home dinner as well as for special occasions when you want to impress guests with the exquisite taste of traditional cuisine.

The recipe was prepared in our kitchen by Andrey Zhdanov, chef of the Modus restaurant.

Orange gratin is a delightful dish of European cuisine that impresses with its rich flavor and amazing texture. It is based on sweet potato, carrot, and butternut squash, complemented by tender apricots, aromatic ginger, and spicy nutmeg. Bacon lining the bottom of the dish adds zest and juiciness to the gratin, while cream and parmesan create creamy tenderness. The gratin is baked to a golden crust and garnished with fresh herbs after cooking for added freshness. This dish is perfect as a standalone warming treat or as an exquisite side to meat or fish. Its vibrant color makes it a true table decoration, while its rich flavor offers an unforgettable gastronomic experience.

The recipe is taken from the magazine "Culinary Workshop".

Recipe taken from the magazine "Culinary Workshop".

The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

Olivier salad is a symbol of Russian cuisine and a celebration of taste, rooted in tradition since the 19th century. Its recipe was originally developed by French chef Lucien Olivier at the Hermitage restaurant in Moscow but has adapted over time to available ingredients. Classic Olivier is a harmony of tender potatoes, sweet carrots, tangy pickles, and juicy doctor sausage. Eggs add creaminess while green peas provide freshness. Dressed with thick mayonnaise and aromatic spices, this salad pairs perfectly with festive dishes. It is recommended to serve it chilled for full flavor release. Olivier is essential on New Year's tables and remains a favorite across generations.

Cherry tomatoes are the only winter tomatoes that have flavor. Despite their miniature size, these tomatoes are very fleshy, they don't have many seeds, and the skin is very thin, which is why the tomatoes burst on the tongue like ik rinki . If you pickle a couple of handfuls of them, they will become the best decoration for salads and appetizers: just scatter a few red balls on the surface of the dishes - and natural decor with a New Year's mood is ready. Recipe from Vitaly Rossokha, chef of the restaurant "Dr. Zhivago".

The recipe is taken from the book "Salads, appetizers from fish and seafood.

The recipe is taken from the book "Salads, fish and seafood appetizers.

The recipe is taken from the book "Salads, appetizers from fish and seafood.

Recipe taken from the book "Salads, appetizers from fish and seafood.

Aspic without gelatin is aspic that is cooked using a bone. In this recipe, we cooked a beef leg and an oxtail, which gave us an excellent broth and tasty, soft meat. We highly recommend adding a celery stalk when cooking - it goes very well with beef.