Red onion

Chicken heart skewers are a refined dish of Pan-Asian cuisine that combines the tenderness of offal with the rich flavors of teriyaki sauce. The roots of such culinary art can be found in the street food traditions of Japan, China, and Korea, where juicy skewers are cooked over an open flame or grill. Hearts marinated in a spicy mixture of ginger, garlic, and teriyaki acquire a deep flavor, while added vegetables—red onion, sweet pepper, and eggplant—provide fresh textural accents. Light caramelization on the grill creates an appetizing crust, while sesame and lime complete the composition with nutty and citrus notes. Skewers can be served as a hot appetizer or as a main dish, enjoying the harmony of sweet-spicy flavor and perfectly balanced texture.

Salad with chicken hearts is a gastronomic symphony where the tenderness of offal combines with bright Eastern notes. Chicken hearts processed with cognac and narsharab acquire a rich flavor with a hint of caramel sweetness. Red onion adds spiciness, while cherry tomatoes and pomegranate seeds bring freshness and juiciness. The author's dressing based on balsamic vinegar and olive oil unites the ingredients into a harmonious whole. This salad is not just a dish but a small work of art that combines different textures and flavors. It is perfect for both a light dinner and a festive table, delighting gourmets with its exquisite aroma and rich taste nuances.

Peking cabbage salad is a light and refreshing dish, perfect for summer days. Its roots trace back to European cuisine, where the balance of flavors and textures is valued. Crunchy Peking cabbage pairs with juicy tomatoes, tender cucumbers, and sweet Ramiro peppers, creating a harmony of freshness. Adding cilantro, green and red onions gives it a zest, while garlic and pickled garlic add depth of aroma. Dressed with fragrant sunflower oil and lemon juice, the salad gains a subtle tang that highlights the freshness of the ingredients. This versatile dish works well as a side to main courses or as a standalone light dinner. An ideal choice for those who want to enjoy the natural taste of vegetables!

This sauerkraut salad is a combination of brightness, spiciness, and rich flavor that awakens the appetite. Sauerkraut adds a pleasant sourness to the dish, while the combination of garlic, onion, and jalapeño makes it zesty and rich. This dish is perfect for winter when you crave something refreshing and vitamin-rich. The origins of this recipe can be traced back to Eastern European cuisine where cabbage holds an important place in the diet. A special note is added by unrefined sunflower oil that enhances the flavors of the ingredients. This salad can be served as a standalone dish or used as a side for meat and fish dishes. Simple yet expressive, it fits perfectly into an author's culinary style.

Recipe from the restaurant "Sibirsibir".

Lean salad with millet is a light and refreshing dish inspired by Mediterranean traditions. Millet, with its mild nutty flavor, pairs wonderfully with juicy cherry tomatoes, crunchy pickles, and zesty red onion. Fresh herbs—cilantro, parsley, and mint—add brightness and aromatic freshness to the salad. The dressing made from lemon juice and olive oil adds a slight tanginess and enriches the texture. This salad is not only tasty but also rich in vitamins, suitable for vegetarian and lean diets. It can be served as a standalone dish or as a side to main courses. The simplicity of preparation and harmony of ingredients make it an excellent choice for a light and healthy lunch.

Another Eastern recipe, where rice graciously embraces all sorts of bright ingredients: oyster mushrooms, ginger with garlic, red onion and soy sauce, sesame oil and chili. This rice is good on its own and as a side dish for chicken , so it is an ideal meal that can be cooked in a house where there are both fasting people and those who eat everything.

Spicy brined mackerel is a traditional dish of Russian cuisine that embodies the harmony of taste and aroma. This method of salting fish delicacies has been known for centuries and allows for the preservation of the richness and tenderness of mackerel. The brine, infused with spicy notes of coriander, bay leaves, and two types of pepper, gives the fish a special piquant touch while highlighting its natural oiliness. A light sweetness from sugar balances the saltiness, creating a perfect flavor balance. After marination, mackerel acquires a firm yet soft texture, and serving it with red onion adds freshness and a hint of sharpness. This dish pairs wonderfully with potatoes or rye bread and makes an excellent appetizer for festive gatherings.

The 'Tbilisi' salad with boiled tongue is a true embodiment of Georgian cuisine, known for its rich flavors and vibrant ingredients. This dish combines the tenderness of beef tongue, the sweetness of red pepper, and the spiciness of pickled onions, while the crunch of walnuts adds textural depth. Beans typical of Caucasian dishes add heartiness, and aromatic herbs and spices make the salad particularly expressive. The dressing made from apple cider vinegar and vegetable oil emphasizes the balance of sweet and sour notes. Historically, such dishes in Georgia were prepared for large feasts as they combine simplicity in preparation with richness in flavors. The salad is perfect as a standalone dish or as an accompaniment to meat delicacies, filling the meal with warmth and hospitality of traditional Georgian cuisine.

Mackerel ceviche is a culinary treasure of Peru, embodying the freshness of the ocean and the passion of local traditions. The dish's origins trace back to the ancient Incas, who marinated fish in chichi juice—a fermented corn drink. The modern variation with lime and chili pepper adds brightness to the flavor. Ceviche impresses with its harmony—the sour-spicy sauce reveals the natural tenderness of mackerel, while fresh cilantro and crispy onion provide a textural play. It's not just food; it's a philosophy of enjoying the moment since proper ceviche is eaten right after preparation. An ideal dish for a hot day, its refreshing taste is accompanied by a spicy aftertaste that makes you return to this gastronomic delight again and again.

Recipe taken from the magazine "Culinary Workshop".

Recipe taken from the magazine "Culinary Workshop".

The recipe was prepared in our kitchen by Andrey Zhdanov, chef of the Modus restaurant.

Recipe from Moon Restaurant Chef Mark Shah Akbari.

Liver pancakes with pickled cucumber salsa are a harmony of flavors that combines the tenderness of chicken liver with the zesty freshness of cucumber salsa. This dish originates from Russian cuisine, where liver was traditionally used to create nutritious and hearty treats. The pancakes are soft, with a pleasant hint of rice that adds structure and makes them even airier. The pickled cucumber salsa with Dijon mustard and red onion fills the dish with bright, contrasting flavors, creating an appetizing play of textures and aromas. These pancakes are perfect for a cozy home dinner or as an original appetizer on a festive table. Serve them hot to fully reveal all the flavor nuances.