Fresh cilantro (coriander)

Arina Zhuravleva, chef of the restaurant Sare, shared the recipe with us.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe was shared by Gayane's restaurant chef Gayane Breiova.

This wonderful, flavorful seafood soup is delicious with almost any fish.

The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.

Baked Mexican eggs are a bold combination of tender baked eggs, spicy chili, and creamy avocado, seasoned with lime juice and fresh cilantro. While the name hints at Mexican roots, this recipe fits beautifully into Italian cuisine due to the use of fresh natural ingredients and simplicity of preparation. The eggs are baked until the whites are firm and the yolks remain soft, creating a rich flavor. Cilantro adds a fresh herbaceous note while lime enhances the overall brightness of the dish. Perfect for breakfast or a light dinner, especially when paired with crispy buttered toast. This recipe is a true delight for lovers of exquisite yet simple dishes that combine the warmth of the sun with rich flavors.

Recipe from the Moscow restaurant of Georgian cuisine "Ojakhuri".

This exquisite mix of fresh vegetables with suluguni cheese embodies the lightness and harmony of Armenian cuisine. Thin slices of juicy tomatoes, complemented by fresh cilantro, create a refreshing taste that enhances the spicy aroma of pesto. Suluguni cheese adds a delicate creaminess to the dish, while pine nuts and sesame provide a pleasant texture and nutty notes. This combination makes the salad not only a wonderful addition to main dishes but also an excellent standalone treat. Perfect for a light lunch or festive table, revealing the richness of flavor nuances. Served at room temperature to preserve all the freshness of the ingredients and highlight their natural richness.

The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.

The most dietary recipe of all. Chicken breasts in a fragrant marinade, vegetables - and all this in the oven, although the imitation of a barbecue comes out very authentic.

Recipe from David Marjani, chef of Saperavi Café.

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Fresh tomato salsa is a vibrant and aromatic sauce that comes from Spanish-speaking countries where the freshness of ingredients plays a key role. This classic recipe embodies a harmonious blend of sweet ripe tomatoes, mild heat from serrano chili, and the zest of red onion. Lime juice adds a refreshing tang to the dish while cilantro contributes a distinctive spicy aroma. Oregano and cumin deepen the flavor, making salsa versatile. It pairs perfectly with meat, fish, vegetables, tacos, and nachos, being an essential attribute of Mediterranean and Latin American cuisine. Served chilled, it becomes even richer, revealing all shades of taste and aroma. Its simplicity in preparation makes it indispensable for cozy home dinners or outdoor picnics.

Pumpkin cream soup with cream, shrimp, and ginger is an exquisite dish of Pan-Asian cuisine that combines the tenderness of pumpkin, the spiciness of ginger, and the velvetiness of cream. Its roots can be found in traditional Asian recipes that value the balance of flavors and textures. The soup has a rich sweet-spicy aroma with light marine notes from the shrimp. Pumpkin gives the dish natural thickness while cream adds softness and delicacy. Ginger adds zest and a warming effect. This soup is perfect for cozy autumn evenings and pairs well with crunchy croutons and fresh herbs. It not only warms but also provides refined gastronomic pleasure. This dish can be served as a standalone treat or as an elegant appetizer to a main course.

The recipe is taken from the collection of recipes by Nastya Ozerova.