Baby potatoes

Tapa is a large flat frying pan on which the chicken carcass is flattened when frying, hence the correct Georgian name of the dish - "chicken tapaka", that is, cooked on tapa. Where did tobacco come from? Most likely, just by consonance, there was a broken telephone, as often happens with names borrowed from a foreign language. Chicken tapaka is a portioned dish, a small chicken is just enough to fill up a person with a good appetite, it is not customary to share it. You should not marinate the bird in spices for too long, otherwise they will drown out the taste of the chicken, thirty minutes will be enough. But you should definitely beat it well and then press it against the frying pan with a press (a large cast iron frying pan works great as a press) : the bird will be fried through and covered with a golden crust. Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us

Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us. "Ojakhuri" is translated from Georgian as "family", from the word "ojahi" - "family". This is the name of one of the most famous and hearty dishes of Georgian cuisine . It consists of potatoes, onions, garlic, tomatoes, herbs, Georgian spices and meat, usually pork, because pork is an inexpensive, everyday, homemade meat. But if you cut it into small pieces and stew it with Svan salt , khmeli-suneli and basic tomato sauce satsebeli, and most importantly, generously sprinkle with cilantro, then everyday pork will literally blossom. Depending on the season, you can add new colors to the ojakhuri, for example, in the fall, replace some of the potatoes with quince, and in the winter with celery.

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

This recipe represents a harmony of flavors and textures inspired by European culinary traditions. Tender chicken meat infused with the aromas of thyme, garlic, and lemon zest pairs with cream cheese that adds a creamy softness to the dish. Potatoes, carrots, and celery root baked alongside the chicken create a delicious base that absorbs juices and aromas, turning the side into a complete complement. The dish is perfect for a festive dinner when you want to delight guests with an exquisite yet homely taste. The roasted chicken with a golden crust and fragrant vegetables not only pleases the eye but also fills the home with warmth, creating an atmosphere of gastronomic enjoyment.

Fish with potatoes in Italian style is a true symphony of Mediterranean flavors, combining tender halibut fillet, aromatic capers, olives, and cherry tomatoes. This dish hails from the warm shores of Italy, where seafood and fresh vegetables are the foundation of culinary traditions. A light hint of white wine adds sophistication to the dish, while basil and parmesan elevate the flavor to perfection. It is perfect for a cozy family dinner or a romantic evening, enhancing the atmosphere of warmth and enjoyment. Its delicate texture and harmonious combination of ingredients create refined gastronomic pleasure, leaving an unforgettable impression with every forkful. It’s not just food – it’s a journey to Italy through taste.

The principle of okroshka is the best for creating a refreshing summer meal. And the simplest: when you first collect "kroshevo" or salad in a plate, and then dilute it to the consistency of soup with cold kvass or kefir - this approach to constructing soup has always surprised foreigners. And you can crumble anything inside. We decided to take Adyghe cheese instead of sausage, and replace boiled potatoes with baked ones. The result is a soup-lunch without overdoing the calories, hearty, but light. To supplement it with a second course would be completely unnecessary.

Brand chef Ilya Blagoveshchensky shared a recipe from the Sapiens restaurant menu with us.

Another traditional Russian dish. Crucian carp is a sweet but bony fish, sometimes it smells like mud. And if there is a way to improve it, it is definitely a thick sour cream sauce. It softens the taste wonderfully, the sweetness remains , and the smell inherent in any river fish disappears without a trace. There is another secret - before frying crucian carp, soak it in milk for a day, then they will turn out especially delicate. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).

Baked pollock is a harmony of simple ingredients and rich flavor. This recipe originates from European cuisine, where the lightness and healthiness of the dish combine with its nutritional value. The tender pollock fillet infused with thyme and garlic acquires an appetizing golden crust, while vegetables—potatoes, broccoli, and juicy cherry tomatoes—add freshness and textural variety. A light tang of lemon enhances the fish's flavor, while olive oil adds tenderness to each piece. The dish is perfect for a family dinner or a light lunch, maintaining a balance between taste and health benefits. Its simplicity makes it accessible even for novice cooks, while the result delights with a rich, balanced flavor.

Beef ribs in red wine is a dish that embodies elegance and depth of flavor. Inspired by the traditions of slow-cooking meat, this recipe offers a rich combination of juicy ribs, aromatic herbs, and noble red wine. The preparation begins with golden browning of the meat to reveal its natural taste, followed by long baking in a wine sauce that fills the ribs with rich notes. Shallots add gentle sweetness while mini potatoes and carrots balance the textures. This dish is perfect for a festive dinner or a cozy family evening when one wants to enjoy the rich, velvety flavor of a meat delicacy. Serving with basil and creamy sauce completes the composition, turning it into a culinary masterpiece.

Khatuna Kolbaya, owner of Saperavi Café, shared the recipe with us.

The recipe was shared with us by the chef of the Loomi restaurant.

The chef of the Yura restaurant shared the recipe with us.

Baked salmon with a side dish is an elegant and harmonious dish of European cuisine that captivates with its rich flavor and aroma. Salmon baked with lemon, parsley, and Provençal herbs gains tenderness and zest, while the side of mini potatoes with smoked suluguni adds a warm, cheesy depth. Historically, baked fish has been part of many traditional European recipes as this cooking method preserves the juiciness and natural texture of the meat. This dish is perfect for both festive dinners and cozy family lunches. The ease of baking makes it accessible even for beginners, while the combination of flavors offers an ideal balance of freshness and richness.

The recipe is uncomplicated in every sense, you just need to throw all the vegetables in a dish, pour lemon juice, and the dish turns out bright and colorful, like a garden covered with autumn leaves. The oven transforms the taste of the most common vegetables - broccoli, potatoes, zucchini, onions and peppers. And unlike a frying pan, cooking in the oven allows moisture to evaporate more slowly, the vegetables simmer in their own juice, concentrate their own flavors, absorbing the spirit of baked garlic, light acidity of lemon and soaking up each other's aromas. You can bake vegetables as a side dish to any meat, or you can serve them separately - to the delight of vegetarians.