Fennel seeds

Dried duck is a culinary masterpiece from pan-Asian cuisine. This method of preparing duck breast allows for a tender, aromatic, and balanced dish. A mixture of brown sugar, coarse salt, and Eastern spices like Sichuan pepper and fennel seeds gives the meat a sweet-spicy flavor with a hint of piquancy. After marinating, the duck undergoes a maturation process that makes its texture soft, rich, and exceptional in taste. Dried duck is perfect for serving in thin slices that reveal the full palette of flavor nuances. It makes a splendid appetizer or ingredient for complex gastronomic compositions, adding sophistication and depth of flavor to any dish.

Pickled green tomatoes are a traditional Russian way to preserve the autumn harvest and give vegetables a tangy flavor. This recipe dates back centuries when pickling was a staple of the winter diet. Tomatoes fermented with currant leaves and fennel seeds acquire a unique aroma, a rich sour-salty taste, and a hint of spice. Their firm texture remains crisp, while the rich marinade enhances their tartness. These tomatoes pair perfectly with meat dishes, soups, and stews and can also serve as a base for solyanka or shchi. They can be stored for up to three months, allowing you to enjoy the taste of true homemade preparations. Pickled green tomatoes are not just an appetizer but part of Russian culinary culture that reveals the full flavor of nature.

Pickled green tomatoes with lovage are a classic dish of Russian cuisine rooted in the traditions of home canning. Green tomatoes, with their firm texture and slight acidity, acquire a rich and deep flavor thanks to the marinade with apple cider vinegar and aromatic spices—coriander, fennel, and dill. Lovage, known for its spicy and slightly bitter aroma, adds a special depth of flavor, making this appetizer an essential complement to meat and potato dishes. The pickling process reveals complex notes of spices, creating a wonderfully balanced combination of sour, sweet, and spicy. This recipe is perfect for lovers of original homemade pickles and will delight with its taste just 20 days after preparation.

The recipe was shared with us by Viktor Vovchik, the founder of the meat cooperative "Old Cow.

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

The recipe was shared with us by the chef of the Chuanyu restaurant, Li Bing.

Ribollita is a soulful dish of Tuscan cuisine that impresses with its simplicity and rich flavor. Its roots lie in rural traditions where soup was made from available ingredients including stale bread, vegetables, and beans. The creamy texture of the beans combines with the sweet-sour notes of tomatoes, the bitterness of kale, and the spiciness of spices to create a cozy, rich taste. The dish perfectly satisfies hunger and warms on cool days. Ribollita is traditionally eaten the day after it is made when the flavors fully develop and the soup becomes even thicker. It pairs well as a standalone dish or with a glass of red wine. This soup is the essence of Italian cuisine, demonstrating that simplicity and tradition can sometimes give rise to culinary masterpieces.

This spicy pumpkin and chickpea soup is bursting with delicious North African flavors.

Pasta with tomatoes and sausages embodies the rich flavors and traditions of Italian rustic cuisine. Its roots delve into the depths of home cooking, where simple ingredients transform into hearty and soulful dishes. The aromatic blend of fresh tomatoes, spicy sausages, and fragrant herbs creates a warm, rich flavor filled with notes of fennel, rosemary, and basil. Spicy chili flakes add a hint of heat, while balsamic vinegar balances sweetness and acidity. Thanks to creamy parmesan and generous olive oil, the pasta achieves a delicate texture that pairs perfectly with penne. This dish is served as a cozy dinner for family or friends, filling the evening with the Mediterranean warmth and the taste of true Italy.

Estonian fish cutlets are a true embodiment of the sophistication of northern flavors. The dish is based on tender pike fillet, ground twice for an airy texture. Light cream and breadcrumbs give the cutlets softness, while fresh dill and lemon zest provide subtle citrus and herbal notes. Ground fennel and white pepper add a special spiciness, creating a harmonious balance of aromas. Onions, lightly sautéed in butter, reveal sweet caramel tones. The cutlets are first fried to a golden crust and then finished to tenderness in the oven. The perfect pairing is with boiled potatoes and cottage cheese that highlight the dish's natural freshness. Estonian fish cutlets are not just a meal but a cozy gastronomic story filled with Baltic flavors.

Eggplant tortilla is an unusual blend of Estonian culinary tradition with vibrant Eastern accents. The chickpea flour base infused with fresh mint and fennel aromas gives the dish a nutty flavor and subtle spiciness. Juicy eggplants fried to a golden crust are complemented by a spicy kimchi sauce, creating a rich and multifaceted taste. Black yogurt with cuttlefish adds sophistication and mysterious depth. Delicate layers of goat and pecorino cheese harmoniously connect all ingredients, while fresh tomatoes and greens refresh the composition. This is not just a dish — it's a culinary journey where Estonian simplicity meets bold gastronomic experiments.

Hawthorn and lemongrass tea is a refined drink that intertwines warm, spicy, and refreshing notes. Its roots trace back to Russian cuisine, where herbal teas were valued for their healing properties. Hawthorn adds a sweet-fruity depth, lemongrass brings citrus freshness, and the blend of fennel, dill, and cardamom adds soft spiciness. This tea warms and invigorates; it is perfect for leisurely conversations or quiet moments of relaxation. Brewed with black tea and infused with aromatic lemon zest, it reveals a richness of flavor with each sip. Such a drink helps to unwind after a stressful day, supports the cardiovascular system, and enhances mood while creating an atmosphere of coziness and harmony.

The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.

Recipe from Chef Glen Ballis for the Avocado Queen restaurant.

Recipe by Bulat Ibragimov.