Potato starch

Tunguska brand chef Nikolay Bobrov shared the recipe with us.

Arina Zhuravleva, chef of the Cape restaurant (Moscow), shared the recipe with us.

The recipe is taken from the book "Holiday salads and appetizers.

The recipe is taken from the book "Seafood. Very simple.

Recipe from the grand cafe "Dr. Zhivago".

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

Recipe from the book by Thibault Villanova "Cooking like in anime. Recipes for real otaku!".

A very filling salad, the basis of which is avocado, full of fats, and quinoa - a source of carbohydrates. In principle, you could just pour olive oil over them, and it would already be great, but chef Boris Jovanovic from the restaurant Community supplemented their union with all sorts of interesting ingredients.

The recipe is taken from the book "Cuisines of the world. Jewish cuisine.

Partly an Italian dessert, in which citrus fruits are clearly felt. Pumpkin is cut into small cubes, after which they are boiled three times with zest, orange juice and a cinnamon stic

Pollock in batter is a refined combination of lightness and rich flavor from Russian cuisine. This recipe features tender fish fillet infused with lemon and dill aroma, wrapped in airy batter and fried to a crispy golden crust. Its roots trace back to traditional fish cooking methods where the batter serves as protection against losing juiciness. Pollock has a mild, slightly sweet taste that pairs wonderfully with a tangy sauce made from mayonnaise, mustard, and pickles. This dish is perfect for both everyday dinners and festive tables. It is best served hot with sauce and fresh vegetables, creating a harmony of flavors and textures.

The Seller sandwich with Baltic herring is a true embodiment of Estonian culinary tradition, blending the freshness of the sea with the rich flavors of the land. This exquisite sandwich starts with a crispy piece of rye bread, lightly toasted in the oven to create the perfect base for a rich filling. The slight saltiness of the lightly salted Baltic herring harmoniously intertwines with the tenderness of quail eggs and the spiciness of pearl onions. Potato croquettes made with celery add softness and textural variety to the dish, while beetroot adds sweet earthy notes. The flavor is enhanced by a thin layer of butter and a drop of aioli sauce, while watercress and pesto complete the ensemble with freshness. This sandwich is a wonderful choice for an elegant snack that combines aesthetics and harmony of Baltic taste.

Potato gnocchi is a traditional Italian dish originating from northern Italy, where potatoes became an important ingredient. These soft, tender dumplings made of potato, flour, and cheese have a velvety texture and a subtle, slightly creamy flavor. They absorb sauce well and are served with tomato sauce infused with garlic and basil. Gnocchi is perfect for cozy family dinners or elegant meals with a glass of wine.

Recipe by Kobayashi Katsuhiko, brand chef of Izumi restaurant.

A simple recipe, but you should prepare this dish well in advance: the chicken needs to be marinated for 6 hours. This recipe and the other two recommend using fragrant jasmine rice - and it's best not to neglect this recommendation. The recipe was shared with us by the chef of the Indochine restaurant, Xu Lei.