Refined oil

The recipe is taken from the magazine "1000 tips for the cook.

Homemade mayonnaise is a true embodiment of French culinary elegance. Its origin is linked to the Spanish island of Menorca, where French chefs adapted the local sauce in the 18th century. Mayonnaise has a velvety texture and a rich, slightly tangy flavor due to the harmonious blend of mustard, lemon juice, and oils. This sauce is versatile: it perfectly complements fresh salads and baked dishes and serves as a base for many culinary variations. Making it at home is simple and enjoyable—fresh ingredients and proper whipping turn the mixture into a delicate, thick mayonnaise that surpasses store-bought versions in taste and quality. It can be served immediately after preparation and stored in the refrigerator for up to three days covered with plastic wrap to maintain freshness.

Cottage cheese and banana nalistniki are tender and aromatic pancakes filled with juicy cottage cheese-banana filling. This recipe is inspired by Russian cuisine, where pancakes hold a special place and are often made with various fillings. Cottage cheese adds softness and a slight tang to the filling, while banana adds sweetness and a velvety texture. The uniqueness of these nalistniki is their frying in breadcrumbs, creating an appetizing crispy crust. They are perfect for breakfast or dessert, especially when paired with sour cream, berries, or honey.

Pesto made from a mix of microgreens is a modern interpretation of the classic Italian sauce. Unlike the traditional basil version, it uses delicate microgreens that add freshness and lightness to the flavor. The combination of roasted pine nuts, tangy parmesan, and garlic creates a rich, multifaceted aroma. Lime adds a slight citrus tang, while apple cider vinegar enhances the harmony of ingredients. This sauce is perfect for pasta, toast, salads, and even as a marinade. Thanks to the microgreens, it is not only tasty but also rich in vitamins and antioxidants. Serving it in a glass jar makes storage convenient, allowing you to enjoy this refined Italian flavor anytime.

New Year's chocolate cookies with glaze are a true festive treat that immerses you in the atmosphere of a cozy winter evening. Its roots trace back to Soviet cuisine when homemade baking was an integral part of celebrations. The delicate chocolate dough, combining cocoa, vanilla, and butter, gives the cookies a rich aroma and softness. The glaze made from egg whites and powdered sugar adds elegance and a light crunch. These cookies are perfect for family tea gatherings, gifts for friends, or decorating the festive table. They can be made together with children, turning the baking process into a fun tradition. This treat not only delights with its taste but also brings a sense of warmth, love, and New Year's magic.

Recipe from Chef Kobayashi Katsuhiko for the Izumi Restaurant.

Chicken salad with prunes and mushrooms is a harmony of flavors that combines the tenderness of chicken, the sweetness of prunes, and the richness of mushrooms. This recipe comes from European cuisine, where the combination of simplicity and sophistication is valued. The layered structure of the salad creates a rich texture, while mayonnaise adds creaminess and binds the ingredients together. Prunes add a light fruity note, making the dish special. This salad is perfect for festive tables, surprising guests with its unusual combination of ingredients. It can be served as a standalone dish or as an accompaniment to main hot dishes. Light, nutritious, and delicious — chicken salad with prunes and mushrooms will be a highlight of any feast.

A simple recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Uha made from sea bass and carp is an exquisite version of traditional Russian fish soup, rooted in the ancient traditions of fishermen. The broth, prepared with aromatic vegetables and spices, gains a rich flavor from the use of two types of fish: sea bass and carp. The light acidity of lemon harmoniously complements the rich taste of the dish, while the addition of millet makes it even more filling and nutritious. This soup not only warms and satisfies but also surprises with the delicate texture of the fish and a balanced combination of ingredients. Uha from sea bass and carp can be served as a main dish for lunch, especially in cold weather when one craves something warm and cozy.

Belyashi are a traditional dish of Russian cuisine that has firmly established itself in the hearts of gourmets due to its juiciness and rich flavor. The airy yeast dough infused with the aromas of fresh meat and onions creates a perfect combination of softness and a crispy crust. Historically, belyashi appeared as street food – hot, fragrant pastries with meat filling that quickly satisfied hunger. They are ideal for family lunches as well as festive feasts. Belyashi are most often served hot; they are eaten by hand, enjoying the appetizing contrast between the tender dough and juicy filling. The secret to their unique taste lies in the properly prepared filling, where juiciness is achieved by adding milk or water. Ready belyashi are best placed on napkins to remove excess oil and maintain their perfect texture.

Simple orange cake is the embodiment of home comfort and ease of preparation. This recipe, popular in Russian cuisine, enchants with a delicate citrus aroma that fills the home with warmth and joy. Orange juice and zest give freshness to the baked goods, while the combination of flour with baking powder and cane sugar creates an airy structure. This cake is perfect for family tea time or a cozy morning with a cup of aromatic coffee. It is quick to prepare, and due to the simplicity of ingredients, it is accessible to everyone. Nuts or chocolate chips can be added for variety. Baked to a golden crust, it becomes a delightful treat that pleases both adults and children.

This exquisite Japanese salad is a harmony of freshness and umami. Chuka salad with crunchy carrots and refreshing cucumber intertwines with the spiciness of pickled ginger, creating a vibrant flavor accent. The dressing made from rice vinegar, honey, and lime juice adds a light sweet-sour note to the dish, while crunchy peanuts and aromatic sesame complete the flavor palette. This dish is not only nutritious but also perfectly complements a Japanese lunch or dinner. Legend has it that chuka seaweed became popular due to its rich taste and abundance of nutrients. The salad works well as a standalone dish or as a side for sushi and rolls, and its balanced flavor is a true celebration for gourmets.

This vegan salad with rice noodles and sesame dressing is a vibrant reflection of Thai cuisine, known for its harmony of flavors and textures. Light yet rich, it combines the freshness of vegetables with the spicy sweetness of honey-sesame sauce. Crunchy carrots, refreshing cucumbers, tender red cabbage, and spicy green onions create an amazing balance that complements the softness of rice noodles. Sesame oil adds a nutty note to the salad while sriracha sauce provides a mild heat. This salad is perfect as a standalone dish or as an accompaniment to a main meal, infusing it with exotic Asian flair.

Thai salad with sesame-garlic dressing is a gastronomic journey to the heart of Thailand, where the freshness of vegetables combines with the rich flavors of nuts, garlic, and aromatic spices. This salad reflects the philosophy of Thai cuisine – a balance of sweet, sour, salty, and spicy. Chinese cabbage, carrots, and bell peppers create a crunchy texture while herbs and cashews add depth of flavor. The dressing made from broccoli, sesame oil, garlic, and ginger brings richness and zest. This salad is perfect as a light main dish or side that highlights the exotic nature of any meal. It is not only rich in vitamins but also offers a true feast of flavors that reveals Thai traditions in every bite.

From the book "Russian cuisine. The best for 500 years."