Dry red wine

Braised chicken hearts with spaghetti is an exquisite and cozy dish that combines the depth of Italian flavors with an unexpected use of offal. Chicken hearts braised in aromatic tomato sauce with hints of oregano and garlic absorb a rich taste, while the addition of red wine gives them a pleasant acidity and slight astringency. Spaghetti gently enveloped in this thick, rich sauce create a harmonious duet where the softness of the pasta meets the firmness of the offal. This dish is a great choice for those who appreciate rich flavors and unusual culinary solutions. It is perfect for a cozy family dinner or for gourmets seeking new gastronomic experiences. Fresh parsley completes the composition, adding freshness and aroma to this Italian classic.

Recipe taken from the magazine "Culinary Workshop".

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

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

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

Once upon a time there was a duck and it ended up on the holiday table. The legs were made into confit, the breast into a salad, and maybe the whole bird was perfectly browned in the oven. Whatever the bird's fate, something of it was definitely left over - an arkas with the remains of the meat. And here's a way to use it wisely. Parmentier was invented by the French, who, as we know, won't let even a crumb go to waste at the table. To extract all the best from the bird's meat and bones, sweet and sour apples, vegetables and red wine are added to it during stewing . And the duck filling is packed in a coat of mashed potatoes. But if you have baked or boiled potatoes left over from the night, they will also work for parmentier.

Vitsel is a true gem of Moldovan cuisine, where the simplicity of ingredients combines with refined taste. Tender and aromatic veal is infused with rich notes of tomato juice and spices, creating a rich palette of flavors. The main highlight of the dish is quince—its sweetness and slight acidity harmoniously complement the meat, creating an unmatched balance. Red dry wine adds sophistication to the sauce, while garlic and fresh herbs complete the picture by adding zest and freshness to the dish. Vitsel is not just a delicious meat dish but a part of Moldova's cultural heritage that blends ancient traditions with a love for juicy, rich flavors. Ideal for festive tables or cozy family dinners, it is served with a glass of good wine and fresh bread.

Grapefruit and orange mulled wine is a warming drink from German cuisine that combines the rich flavor of red wine with bright citrus notes. This recipe adds freshness to classic mulled wine thanks to grapefruit, while spices like cinnamon, clove, and star anise enhance its aroma. Barberry adds a slight tartness and ginger provides a pleasant warmth. Mulled wine not only helps to warm up in cold weather but also makes a wonderful addition to cozy evenings, Christmas celebrations, or gatherings with friends. It should be served hot in portions, enjoying its rich, spicy, and slightly tangy taste.

The recipe is taken from the book "Holiday Salads and Appetizers.

Celery terrine is an exquisite dish of French cuisine that embodies the sophistication of flavors and richness of textures. The terrine originated in France as a way to prepare baked meat and vegetable appetizers and remains a symbol of gastronomic mastery today. This version combines a crispy crust with a juicy filling of celery, leek, and aromatic minced meat infused with delicate spices and noble red wine that reveals depth of flavor. Coriander and smoked paprika add subtle spicy notes, making the dish rich and expressive. Celery terrine is perfect as an appetizer for a festive table or as a standalone dish accompanied by a glass of dry red wine. It harmoniously blends the softness of the crust, juiciness of the filling, and light spiciness to create an unforgettable taste impression.

Braised red cabbage with wine is an exquisite dish of French cuisine that combines depth of flavor and aromatic richness. This recipe has roots in the traditional cuisine of the Alsace region, where cabbage is often cooked with wine, creating a harmony of sweetness and slight acidity. Braising in dry red wine gives the cabbage tenderness and richness, while the addition of bacon and apples makes the flavor more complex and rich. Thyme and garlic fill the dish with pleasant herbal notes, while sugar balances the flavor profile. This braised dish is perfect as a side for fatty meats like duck or pork, enhancing their juiciness and depth of flavor.

French beef broth with vegetables embodies the sophistication and traditions of French cuisine. Its roots go back centuries when rich flavors were created by slow simmering simple ingredients. Thick and rich in the aromas of beef bones, fragrant pepper, herbs, and red wine, this broth has a magnificent balance of flavors—a deep meaty note, gentle sweetness of vegetables, and subtle spiciness of spices. This broth not only warms but also serves as a base for many classic dishes like French onion soup or sauces. It can be served as a standalone dish with crispy baguette or used as a culinary base for exquisite recipes.

Pickled grapes are an exquisite blend of sweetness and spicy notes that unfold on winter evenings, offering comfort and warmth. This recipe comes from Russian cuisine, where the art of preservation has always been an important part of culinary traditions. Cinnamon, anise, ginger, and chili pepper give the grapes a piquant aroma and deep flavor, creating a perfect balance between sweet and spicy. White wine vinegar and red wine enhance the fruity freshness, making pickled grapes not only a great addition to meat and cheese dishes but also an original ingredient for salads and appetizers. This preparation will be a true decoration of the festive table.

Onion jam is a refined delicacy of French cuisine that combines sweetness, spiciness, and velvety depth of flavor. Its roots trace back to France's gastronomic tradition where caramelized onions often complement meat and cheese dishes. Slow cooking in red wine and broth gives the jam a rich aroma with subtle notes of garlic and thyme. It pairs perfectly with roasted meats, fish, or omelets, enhancing the dish's flavor and adding sophistication. Onion jam is a culinary surprise that transforms familiar tastes into an exquisite treat.

Recipe from Damir Khairetdinov, chef of the restaurant "Pythagoras".