Cane sugar

The tartare was prepared in our kitchen by Ilya Romanov, chef of the Relict restaurant.

One of the most successful recipes for pickled apples: a precise balance of acidity, spiciness and sweetness due to the verified proportions of apple cider vinegar, hot pepper and cane sugar. If you can't find paradise apples, take regular-sized apples , but be sure to have firm and sweet and sour ones, cut them into slices, cut them in half or leave them whole if the size of the pickling container allows. The result will be not only a brilliant snack for everything, but also an equally outstanding ingredient for salads - just add a couple of these apples to any green salad mix, roast beef, duck breast or smoked chicken and see how delicious and festive the salad will be. And small paradise apples can be beautifully used in New Year's tartlets and canapes. The recipe was shared with us by the restaurant's chef "Dr. Zhivago.

Striploin steak with cheese puree and port sauce is a true embodiment of American gastronomy, combining the rich flavor of meat, the tenderness of mashed potatoes, and the intense aroma of port wine sauce. Striploin is one of the most popular cuts of beef, known for its rich texture and pronounced meat sweetness. In this recipe, it is cooked to a perfect medium rare degree, retaining its juiciness and tenderness. The creamy cheese puree adds depth and a velvety structure to the dish, while the port sauce enriched with notes of thyme, garlic, and caramelized sugar imparts exquisite nobility. This dish is perfect for a festive dinner or special evening, creating an atmosphere of comfort and gastronomic delight. It pairs harmoniously with a glass of red wine and fresh herbs.

Peruvian donuts made from sweet potato and pumpkin are a magical combination of tender dough and aromatic syrup. This traditional dessert, known as 'Picarones', originated during the colonial era when local ingredients were mixed with Spanish traditions. Its unique flavor—a soft sweetness of sweet potato and pumpkin complemented by warm notes of anise, cinnamon, and clove—makes it a beloved treat. Golden, crispy on the outside and airy on the inside, the donuts are dipped in a thick spiced syrup rich in cane sugar and citrus notes. They are enjoyed hot, savoring the contrast of textures and richness of flavor. They are perfect for cozy evenings and festive gatherings, filling the home with warmth and aromas of Peru.

Recipe from the restaurant "Gastrodacha Vselug", chef Roman Grazhdankin, pastry chef Anastasia Lomova.

Duck hearts sous-vide is an exquisite dish of author cuisine that embodies a balance of textures and flavors. Cooked using low-temperature simmering, the hearts achieve extraordinary tenderness, revealing their rich meaty taste. Marinated in nitrite salt and cane sugar, they gain a refined depth of aroma, while the combination with onion, olive oil, and lemon juice adds freshness and a hint of spiciness. A highlight of the dish is the poached egg, previously cooked sous-vide and coated in crispy breadcrumbs, creating a contrast between the creamy yolk and crunchy shell. This dish is perfect for gourmets who appreciate complex flavor combinations and innovative cooking techniques. It is ideally served as an appetizer, showcasing the chef's skill and the uniqueness of author gastronomy.

Plum cream pie is a delicate combination of velvety cheese filling and rich fruity aroma. This dessert, inspired by American traditions, captivates with its refined taste and marbled texture. The crunchy almond shortcrust perfectly complements the sweet tang of baked plums turned into silky puree. The addition of vanilla paste and nutmeg gives the pie warm, spicy notes. Each spoonful is a softness of mascarpone, delicate creaminess, and a light citrus aftertaste. Perfect for cozy evenings and festive gatherings, especially in the season of fresh plums. Before serving, the pie is decorated with plum syrup, highlighting its layers and richness. It pairs wonderfully with a cup of aromatic coffee or herbal tea, creating a moment of true gastronomic delight.

There are at least three advantages to making your own ketchup. First, you get a reason to use tomatoes that are slightly overripe or have already started to spoil, but are still good for something. Second, you will know exactly what you added to i

Nectarines in spiced wine are an exquisite dessert inspired by European traditions of preserving fruits in aromatic syrups and wines. Bright, sweet nectarines soak up a bouquet of warm spices—cinnamon, ginger, and cloves—creating a harmonious balance between sweetness and spicy depth of flavor. This dessert is perfect for festive occasions and can be served as a standalone treat or paired with creamy ice cream, yogurt, or crispy waffles. The preparation process transforms the nectarines into juicy pieces filled with rich aroma, while the dry white wine adds elegant wine notes, giving the dish a special sophistication. Stored in glass jars, this dessert can delight with its taste for months, reminding one of warm summer days even in cold weather.

Carrot pancakes for dessert are a delicate and aromatic treat rooted in Russian cuisine. They are made from grated carrots, flour, nuts, and raisins, seasoned with warm notes of cinnamon, nutmeg, and ginger. The egg mixture with cane sugar and cream gives the pancakes softness and lightness, while frying in butter creates a delicious crispy crust. The dessert is elevated by mascarpone whipped with powdered sugar, milk, and vanilla. These pancakes pair wonderfully with a cup of hot tea and can serve as both a cozy homemade treat or an original detail on a festive table.

Anatoly Derenchuk, chef of the Fish Culture restaurants, shared the recipe with us.

Recipe from Alexandra Belegova, owner of the waffle shop "Zhön".

Albert Net, head bartender of the Jan Primus restaurants, shared the recipe with us.

Chef Taras Kirienko shared the recipe with us.

The recipe is for a three-liter jar.