Fresh ginger

Recipe from Eduard Pînzaru, head bartender at Lark Café. The tincture has a rich, deep color. It tastes bright and multifaceted, the sweetness and berries harmoniously combine with ginger spicy notes and herbal notes of fresh basil, leaving a long aftertaste. Instead of fresh currants, you can use frozen ones.

Stuffed trepang is an exquisite dish of Russian cuisine that carefully preserves echoes of Far Eastern traditions. These seafood delicacies, filled with tender minced chicken and fish infused with ginger and sake aroma, captivate with their refined taste. The velvety texture of the trepang combined with the soft filling creates a harmony of tenderness and depth of flavor. The dish is steamed, allowing the ingredients' juiciness to be preserved and their natural taste to be revealed. Stuffed trepangs are traditionally served with a rich broth sauce that complements the richness of flavors. This dish is perfect for a festive dinner or special occasion, offering unforgettable gastronomic experiences.

Marinade for kebabs with coconut milk is an unusual blend of Russian tradition and exotic Asian flavor. Coconut milk makes the meat surprisingly tender, while spices like curry and cumin add deep aromatic notes to the dish. Lime juice adds a light tang that highlights the sweetness of coconut sugar. The history of this marinade is a journey of flavor combinations where classic Russian cuisine meets the richness of Eastern spices. Such kebabs are perfect for a summer picnic, filling the air with aromas of spices and freshness. When served, they can be complemented with fresh vegetables and herbs, creating a harmonious ensemble of flavors. This dish will surely delight lovers of gastronomic experiments!

Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.

Ilya Karpaev, chef of the Kislovsky restaurant, shared the recipe with us.

Do you still think that tofu is window putty? Maybe it is useful, but absolutely tasteless? You just don't know how to handle it! In this recipe, Vlad Suchkov acts as an advocate of soy cheese: he does not try to portray it as either fish or meat, but treats it as a full-fledged product. If you keep tofu (not for long!) in an elementary marinade of soy sauce, lemon juice and sugar, it will taste like an amazing thing, reminiscent of either a bamboo shoot or lemon marmalade, and will fit very well into the soup of young peas. And the soup itself, where an Asian accent is added by means of lemongrass, does not need advocates: such green soups are a real consolation for us in the slushy off-season. Vlad Suchkov shared this recipe with us, Chef of Blush gastrobar.

Quail fillet in honey-ginger marinade is a gourmet dish of author cuisine that combines the tenderness of meat with the richness of Eastern culinary flavors. Honey adds a light caramel sweetness, ginger provides a spicy kick, while garlic and soy sauce deepen the aroma. A hint of lemon acidity adds freshness, creating a perfect balance of taste. The marinated fillet wrapped in foil absorbs all the ingredients carefully, and grilling gives it an appetizing crust. This dish is ideal for special occasions, romantic dinners or gourmet enjoyment. It pairs beautifully with greens, light salads or rice garnishes, highlighting its sophistication. The quail fillet melts in your mouth, leaving a pleasant aftertaste and a desire to try more.

Recipe by Nikolay Bobrov, chef of the Tunguska restaurant.

Juicy turkey thigh curry is a fragrant dish that combines spicy Eastern spices with the tenderness of baked meat. The recipe's base is a marinade that blends soy sauce, olive oil, wine vinegar, and Dijon mustard, filling the turkey with rich flavor. Ginger and garlic add a slight spiciness to the dish, while a mix of ground peppers and curry creates a warm, spicy aroma. This dish is perfect for both festive dinners and cozy family gatherings. The turkey thigh is baked in a sleeve to retain the meat's juiciness and allow it to absorb all the spice nuances. Sliced up, it pairs excellently with light side dishes or fresh salads, and its rich flavor makes it the centerpiece of any feast.

Late apples are completely different from summer ones: crispy, fragrant, with firm flesh and dense skin. If you bite into such an apple, it will seem sour. But it is worth corking it in compote, and the sweetness will come out. But not all autumn apples are suitable for compote. "Antonovka", for example, is good for jam, but in compote its slices crumble and turn into mush. The cottony flesh of "Simirenko" does not have a very expressive taste and even after cooking remains tough. It is best to make compote from apples with red skin and snow-sugar flesh. And if you add fresh ginger to them, you will get not only an ideal combination in terms of taste, but also a universal remedy for seasonal blues and colds.

Ginger infusion with clover and sage is a fragrant elixir of health that embodies the healing power of nature. Its roots trace back to ancient herbal traditions where sage was renowned for its calming effects, ginger for its warming properties, and clover valued for its mild flavor and immune support. This infusion has a deeply spicy, slightly astringent taste with a refreshing hint of lemon. It can be used to boost immunity, improve digestion, or simply as a warming drink on cool evenings. The delicate floral note of clover makes it especially pleasant for evening tea time. This drink perfectly fits into an atmosphere of tranquility and care for one's health.

Pumpkin soup with asparagus is a harmony of autumn and spring flavors combined in one dish. The velvety texture of pumpkin pairs with the light freshness of asparagus, while spicy notes of curry, ginger, and saffron fill it with the aroma of Eastern spices. Coconut milk adds creaminess, and lemon juice and chili pepper provide a subtle spiciness. This soup not only warms but also delights aesthetically: the rich orange hue of pumpkin contrasts with the bright green slices of asparagus. It can be served as an exquisite first course on a special day or as a cozy treat on a cool evening. The lightness of the ingredients makes it suitable for both vegetarians and gourmets who appreciate unusual flavor combinations.

Ginger and herb mate tea is a fragrant drink that combines the healing properties of herbs with the invigorating effect of mate. Popular in South America, mate is known for its deep herbal flavor and mild stimulating effect. In this recipe, it is combined with warming ginger, refreshing mint, citrus notes of lemon, and subtle woody hints of birch and currant leaves. Lemongrass adds a light spiciness, complementing the rich palette of flavors. This tea not only warms but also helps strengthen immunity, improve digestion, and provide a boost of energy. It can be enjoyed as a standalone drink or used as a base for more complex tea mixes.

Ginger green Ivan-tea is a harmonious blend of Eastern and Slavic traditions in tea culture. Ivan-tea, beloved in Russia for its soft floral taste and health benefits, is enriched with the spice of fresh ginger and the citrus freshness of lemon. Lemongrass adds a subtle exotic touch, giving the drink a light herbal note. Green tea contributes an exquisite astringency, creating a layered, invigorating flavor. This tea warms in cold weather, improves digestion, and energizes. It is perfect for cozy evenings or a brisk start to the day. Brewing it at 80 degrees preserves all the flavor nuances and health properties of the ingredients, making each sip a true delight.

Recipe from the book "Harry Potter's Magical Baking.