Pecan

Pecan pie is a true embodiment of American culinary tradition from the southern states, where pecans have long been valued for their rich flavor. Its rich buttery filling mixed with hints of caramel, brandy, and milk creates a delicate, velvety texture that perfectly complements the crunchy shortcrust base. During baking, the nuts release their deep aromatic notes, filling the home with warmth and coziness. This pie is not just a dessert but a symbol of family celebrations served on Thanksgiving or Christmas. It pairs perfectly with a cup of aromatic coffee or vanilla ice cream, enhancing the harmony of flavors. Each slice is a small gastronomic journey that awakens the senses and creates an atmosphere of genuine enjoyment.

The recipe was shared with us by the brand chef of the Sapiens restaurant Ilya Blagoveshchensky.

Kale and arugula pesto is a modern variation of the classic Italian sauce reimagined with healthy superfoods in mind. Kale gives it a rich green color and a slight bitterness, while arugula adds zest. A mix of nuts—pumpkin and sunflower seeds, almonds, pecans—creates a rich, layered flavor complemented by spicy garlic and fiery chili pepper. Mustard and olive oils soften the texture, while apple and wine vinegars add a subtle tanginess. This pesto is perfect as a spread on bread, a sauce for pasta, or a dressing for salads. Healthy, aromatic, and packed with flavors, it will be an indispensable addition to your table!

Lobio with mushrooms is a fragrant and nutritious Georgian dish where traditional beans combine with juicy champignons and pecan nuts. Georgian cuisine is renowned for its rich flavors and the use of fresh herbs and spices. This dish presents a harmony of textures: the tenderness of beans, the meatiness of mushrooms, and the crunch of nuts. Soy sauce adds a savory salty note, while tomatoes provide a light acidity that balances the overall flavor palette. A feature of lobio is its versatility: it can be served as a standalone dish, as a side to meat, or as an appetizer with Georgian shoti bread. It warms on cool evenings and refreshes on warm days. Lobio with mushrooms is a blend of traditions and modern culinary accents that will bring true pleasure to every gourmet.

Dill and cilantro pesto is a fragrant and original variation of the classic sauce inspired by the freshness of greens. Unlike traditional Italian pesto, this recipe combines the spicy taste of cilantro with the tenderness of dill, creating a unique palette of aromas. The addition of pecans and Brazil nuts adds depth to the flavor, while Parmesan enriches the texture. Mustard oil and apple cider vinegar add a tangy note, making this pesto an ideal complement to meat dishes, pasta, or fresh bread. It is perfect for dressing salads and marinating fish. This sauce embodies experimentation and an author's approach to traditions, offering a sense of freshness and warmth from home cooking.

The cheese platter is the embodiment of elegance and gastronomic pleasure in French cuisine. A skillfully curated selection of cheeses, from delicate camembert to rich blue cheese, creates a harmony of flavors highlighted by the sweetness of honey and the freshness of grapes. Parmesan adds firmness and nutty notes, while goat cheese brings a subtle tanginess. Olives and tapenade add Mediterranean charm, while prosciutto and chorizo provide a rich meaty accent. Crispy crackers and nuts complete the composition with texture. Berries scattered chaotically across the plate bring juiciness and color. This set is perfect for leisurely evenings accompanied by wine and pleasant conversation, revealing all facets of gastronomic delight.

Recipe from the restaurant Eva.

Pesto made from fresh herbs with aromatic spices embodies the Italian passion for freshness and rich flavors. This sauce, inspired by traditional Genoese pesto, features the distinct aroma of cilantro, dill, and tarragon complemented by the spiciness of garlic and the fragrant notes of saffron, sumac, and chili pepper. A rich nutty accent is created by pine nuts, pecans, almonds, and pistachios, while the tenderness in texture comes from napa cabbage and parmesan. Its flavor is multifaceted—from the freshness of greens to the depth of spicy seasonings and a nutty aftertaste. This pesto pairs perfectly with pasta, risotto, roasted vegetables or as a zesty addition to sandwiches and meat dishes. Its rich aroma and velvety consistency make every dish truly special.

Kale pesto with rosemary is true culinary art where the freshness of greens combines with nutty notes and the aroma of spicy rosemary. Kale, lettuce, and romaine give the dish a rich herbal flavor, while a mix of nuts—from almonds to pecans—adds a light creaminess and pleasant texture. Sharp notes of garlic, ginger, and pickled chili awaken the taste buds, while three types of vinegar provide an exquisite tang to the sauce. Lime adds a light citrus freshness that perfectly balances the flavor palette. This sauce is excellent as an addition to pasta, salads or even as a marinade for meat and vegetables. The unique balance of ingredients makes it indispensable in gourmet cuisine, highlighting gastronomic boldness and harmony of taste.

Spicy pesto made from arugula and spinach is a bold interpretation of the classic Italian sauce. Its rich green color and piquant flavor arise from a blend of fresh greens, nuts, spices, and Parmesan. The history of pesto begins in Genoa, where it is traditionally made with basil, but this version offers a spicier note highlighted by pink pepper and garlic. A light acidity from lemon and vinegars gives the sauce balance, while olive oil creates a velvety texture. It’s the perfect accompaniment for pasta, appetizers, or even spread on crispy bread.

Kale and nut pesto is a modern interpretation of the classic Italian sauce enriched with the rich flavors of greens and nuts. The birthplace of pesto is the Liguria region, where basil, garlic, and olive oil became the foundation for this aromatic sauce. In this recipe, traditional basil is complemented by kale, adding a slight bitterness and rich flavor. The nut mix—almonds, pecans, Brazil nuts, and pistachios—adds texture and deep nutty notes. Spicy chili brings a piquant touch while wine and apple vinegar balance the taste with light acidity. This pesto pairs perfectly with pasta, crostini or vegetable dishes, adding refined spiciness and Italian charm.

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Recipe from Nicolas Laurier, chef of the restaurant Mina.

Vegan brownies are a delicate, rich chocolate dessert made without animal products. This treat has roots in European pastry traditions, where brownies gained popularity for their texture and depth of flavor. Rich dark chocolate gives it density and richness, while the combination of plant milk and maple syrup creates softness and natural sweetness. Pecan nuts add a subtle crunch. This dessert is perfect for morning coffee or a cozy evening with a cup of tea.

Recipe from Mikhail Murzin, pastry chef and owner of the EM Cake confectionery studio.