Sesame paste (tahini)

The recipe was shared with us by Touch of Matcha chef Egor Rudolsky. Salmon goes well with cream cheese, tomatoes go well with quinoa. We added croutons to the cream cheese. And we decided to put this whole story on the leaves. What can we add? It lacked a little spiciness, and blackberry and chili sauce is just right for that. It lacked sweetness - we added mango sauce.

The recipe was shared with us by Touch of Matcha chef Egor Rudolsky.

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.

Hachilim made from eggplant with Borodinsky bread croutons is a traditional Jewish dish filled with rich aromas and flavors. Baked eggplant transforms into a delicate puree with hints of garlic, sesame, and fresh cilantro, creating a silky texture. Crispy fried eggplant cubes add contrast, while pomegranate seeds provide a tangy sweetness. Serving it with aromatic Borodinsky bread croutons enhances the depth of flavor. This dish is perfect as an appetizer or light snack, delighting with the harmony of softness and crunch, sweetness and spiciness.

Hawaiian poke is such a trendy and popular dish today that it could well be included in the New Year's canon. The recipe from Egor Rudolsky is certainly not simple, not so much in execution as in the set of ingredients: for it you have to put together sriracha sauce, rice vinegar, mirin, passion fruit, sesame paste, nori seaweed. But the result is a subtle range of flavors with the participation of exotic spices, all within one plate. So exciting that you will want to play them over and over again.

Recipe from the Moscow restaurant "Dom 12", for whose kitchen Alexey Zimin, the founding father of "Eda", is responsible.

Classic basic hummus, to which cherry tomatoes are added before serving. We advise you to carefully examine all the tomatoes that are in your stores and choose the sweeter ones - this is where they belong. Recipe from the restaurant "Abu Ghosh".

The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.

Sea bass with cauliflower cream is a refined combination of tender sea bass and silky vegetable puree, a true homage to European gastronomy. This recipe may have roots in Mediterranean cuisine, where the balance of fresh seafood and light, aromatic sides is valued. The cauliflower cream, enriched with cream, tahini, and fragrant spices, gives the dish a delicate texture and deep flavor with subtle nutty notes. Grilled sea bass acquires an appetizing crispy crust that perfectly complements the cream's softness. Serving with olives adds zest and highlights the complexity of flavors. The dish is perfect for an exquisite dinner or special occasions when one wants to enjoy the harmony of simple yet noble ingredients.

Hummus with sumac is a true embodiment of Arabic cuisine flavors, combining tenderness and spiciness. Hummus made from chickpea puree with added sour cream, tahini, lemon juice, and aromatic spices achieves a soft creamy texture. Sumac, known for its light tanginess, gives the appetizer a special sophistication, while fresh green onions and juicy cherry tomatoes add freshness and color play. The serving is complemented by warm crispy pita fried in olive oil that perfectly absorbs the flavors of the hummus. This is not just a dish but part of an ancient gastronomic tradition inspired by the richness of Eastern aromas. Hummus with sumac is an ideal choice for both friendly gatherings and cozy dinners that open doors to the world of Eastern cuisine.

Ribs are the foundation on which a building of two dozen ingredients is built - among them hoisin and tobanjian sauces, cranberry jam, cornflakes and chu-hau paste.

Tacos with Peking duck is an exquisite union of Eastern and Mexican cuisine, where the crispy skin of the duck combines with tender meat enriched with the aromas of Chinese spices. The dish's history begins with traditional Peking duck, known for its unique texture. In this recipe, the duck meat is soaked in a rich marinade, roasted to perfect crispness, and complemented by fresh vegetables and sauces. Serving in tortillas adds a modern touch to the dish, creating a harmony of flavors—from sweet-salty to spicy. This dish is perfect for festive dinners or special occasions, impressing with its depth of flavor and elegance in presentation. Enjoy Peking duck tacos with a glass of wine or fresh beer, creating a gastronomic journey between continents.