White bread crumb (soft interior)

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Seafood. Very simple.

Recipe from Alexander Anoshkin, chef of Lark Café.

Chef Andrey Titov shared with us a recipe from the Brodo restaurant menu.

Recipe from chef Sergey Ligay, for the restaurant "Musson".

The recipe was shared with us by Lark Cafe chef Alexander Anoshkin.

Recipe by Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.

Crab meat baked in a clay pot is an exquisite dish of Latin American cuisine that embodies rich traditions and refined flavors. Its roots trace back to coastal regions where fresh seafood forms the basis of culinary heritage. The tender crab meat infused with cream and aromatic spices takes on a rich, mellow taste. Baking in a clay pot adds a unique texture and depth, allowing the ingredients to unfold in full splendor. The creamy note blends smoothly with the spiciness of chili and warmth of cumin, creating a unique balance of flavors. This dish is perfect for cozy family dinners or festive evenings, highlighting the richness of seafood gastronomy and delighting guests with its refined aroma and rich taste.

Gefilte fish is a traditional dish of Jewish cuisine that originated in Ashkenazi tradition. Historically, it was prepared on Saturdays as stuffed fish allowed avoiding the work of removing bones. This dish embodies home comfort and thriftiness since all parts of the fish are used. The taste of gefilte fish features delicate fish combined with the light sweetness of onion and carrot, while the aroma of bay leaf and pepper adds sophistication. Cooked with vegetables, it absorbs their flavors creating a balanced and rich taste. A distinctive feature of this dish is its presentation. Chilled and infused with aromatic broth, it becomes refreshing and is highlighted by the spiciness of horseradish or mustard. Gefilte fish is not just an appetizer but a symbol of tradition and hospitality.

Pike cutlets made from minced pike with lard are a true embodiment of Russian gastronomic tradition. Fish cutlets hold a special place in rural cuisine as pike is a frequent guest on the tables of residents in regions rich in water bodies. The addition of lard makes the dish juicy, tender, and aromatic, harmoniously complementing the delicate taste of pike meat. Light notes of milk and white bread give the cutlets airiness, while spices emphasize the rich fish character. These cutlets are perfect for both everyday dinners and festive feasts, especially when accompanied by mashed potatoes or a light vegetable salad. They can be prepared in various ways: pan-fried until golden brown, baked in the oven under cheese, or made into a dietary version steamed. A true delight for lovers of Russian cuisine!

A recipe by chef Vitaly Tikhonov, invented by him at the time when he headed the kitchen of the Moscow restaurant G.Graf. Almost three dozen ingredients, including Kenyan beans, pork neck, and 100 grams of lingonberries. Moose meat, by the way , can be found in online stores.

This Turkish sauce goes well with grilled and deep-fried foods.

Roasted lamb saddle with a crust of aromatic herbs is the embodiment of French gastronomy, an exquisite dish that harmoniously combines the richness of meat flavor with fragrant notes of greens and spices. Traditionally made from tender lamb saddle covered with a golden crust of bread crumbs, mustard, and fresh basil. Baked to perfection, the meat remains juicy, and its texture captivates with its tenderness. Accompanied by chard gratin and creamy cheese sauce, this dish becomes a true culinary masterpiece. With a balanced combination of ingredients, it is suitable for a festive dinner where one wishes to impress guests with the refined taste and aromas of southern France.

Turkey cutlets stuffed with cheese and baked under a fragrant crust are a true feast of flavor. This recipe originates from European cuisine, where tender meat dishes with appetizing gooey cheese are valued. Turkey, due to its lightness and dietary properties, gives the cutlets softness and juiciness. The combination of butter and cheese inside creates a pleasant creamy texture, while the tomatoes and mayonnaise crust add richness and zest. An ideal option for a family dinner or festive table. These cutlets are delicious both hot and slightly cooled, and their delicate structure pairs wonderfully with fresh vegetable sides or airy mashed potatoes.

Stuffed peppers with pumpkin is a bright and aromatic dish of Russian cuisine that combines the tenderness of minced meat, the sweetness of pumpkin, and spicy notes of spices. Historically, stuffed vegetables were popular due to their heartiness and simplicity of preparation. In this recipe, pumpkin adds a velvety texture and a slightly sweet taste that harmoniously complements the meat filling. Tomatoes give the dish a light sourness, while sour cream enriches the flavor. The dish is perfect for a cozy family dinner or festive table. It not only delights the eye with bright colors but also warms the soul with the warmth of home flavors.