Sherry vinegar

The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.

We decided to combine the sea and land of Mexico, to put together two typical ingredients. We make a gratin from potatoes - we thinly slice the potatoes, put them in layers and bake in the oven. With octopus it's a little more complicated: it must be boiled for an hour to an hour and a half with herbs. The combination of potatoes and octopus is familiar to Mexicans, here we just made this dish a little more beautiful, adding onion cream and tomato salsa to it. Recipe by Dmitry Kishov, chef of the tacobar restaurant.

Recipe from Evgeny Nasyrov, brand chef of Dancing Food & People.

The most delicate pate with honey and cream, served with sweet onion jam. Recipe from the Konakovo restaurant "Stary Prichal".

Duck leg confit with red cabbage and sauce is an exquisite dish of European cuisine that embodies the traditions of slow cooking meat. The confit method preserves the juiciness of duck meat, making it tender and rich in spice flavors. Red cabbage infused with the aromas of cloves, coriander, and citrus complements the dish with its light acidity. The sauce made from dried fruits and sage provides a harmonious blend of sweetness and spiciness, deepening the flavor. This dish is perfect for a leisurely dinner in a cozy atmosphere where one can savor every nuance of its flavor palette.

Recipe from Roman Grachev, chef of the restaurant Eva.

For hot days on the veranda of the Kuznya House restaurant, Ruslan Zakirov prepared a gazpacho of the ideal velvety texture, where ripe tomatoes compete in sweetness with seasonal peaches. The play with shades of taste is continued by a drop of sherry vinegar, which adds a neat sourness to the fruit and vegetable cold soup.

Gazpacho is one of the symbols of Spanish cuisine, born in sunny Andalusia. This cold soup refreshes on hot days, offering the rich flavor of ripe tomatoes, the lightness of cucumber, and a sweet note of ramiro pepper. Sherry vinegar adds a subtle tanginess that highlights the depth of flavors, while olive oil softens the texture and gives it a velvety feel. Gazpacho requires no cooking, preserving the natural freshness of its ingredients. This soup is perfect as a light appetizer or base for a summer lunch; it is served chilled and sometimes accompanied by crispy croutons or fresh vegetables. In Spanish homes, gazpacho is not just a dish but part of a tradition that brings generations together at the table, reminding them of the southern sun and warm family evenings.

In Spain there is a tradition of making cold soups with water, olive oil, bread and vinegar, the most famous of which is gazpacho. Salmorejo is its brother. It is difficult to trace the differences: in both cases all the listed ingredients are present with tomatoes, but in short, salmorejo is served with eggs and jamon. It is well suited for hot days when you don't want a serious meal, but you need to replenish your strength.

Cucumber spaghetti with smoked trout, Kamchatka crab, and aromatic sauce is a true culinary masterpiece that combines the freshness of vegetables, the tenderness of seafood, and an exquisite balance of flavors. This dish was born from the desire to merge Italian traditions with refined marine notes. Cucumber noodles replace classic spaghetti, adding freshness and lightness, while smoked trout and crab meat contribute richness and delicacy. The sauce made from olive oil, sherry vinegar, grainy mustard, and maple syrup creates a perfect blend of sweetness, acidity, and mild spiciness. This dish is perfect for a light dinner or an impressive presentation at a festive table, surprising guests with its unconventional approach and refined taste.

The Green 'Caesar' is a modern interpretation of the classic American salad but with a fresher and brighter taste. Inspired by the traditional recipe, it combines the richness of anchovies and the spiciness of parmesan with the tenderness of iceberg lettuce. The key element is a sauce reminiscent of mayonnaise but with deep aromatic notes of garlic and vinegar. Crispy croutons add texture, while grated parmesan finishes the composition with a refined salty touch. This salad is perfect as a light dinner or festive treat, pairs wonderfully with white wine and highlights the freshness of ingredients. Its history traces back to the famous 'Caesar' created in the 1920s by Italian chef Caesar Cardini, but here it appears in a new, greener form while preserving the spirit of the original and adding modern touches.

Ajoblanco, a great Spanish summer stew. Water, bread, olive oil, garlic, sherry vinegar, almonds - and the result is beauty.

Strawberry gazpacho is a bold and refreshing take on the classic Andalusian soup. This cold soup captures all the freshness of summer, blending the sweet and sour notes of ripe pink tomatoes with fragrant strawberries. Sherry vinegar adds a tangy kick, while basil provides a light herbal freshness. Historically, gazpacho was a dish for Spanish peasants, saving them from the summer heat with its cool and rich flavor. In this version, strawberries make it softer and more refined, giving it an unusual fruity brightness. Perfect as an appetizer or light lunch, this gazpacho pairs excellently with white wine or refreshing drinks. Its velvety texture and harmonious blend of sweet and sour make it an unforgettable summer treat.

Cold soup with tomatoes, bell peppers, and chili peppers is a true embodiment of Spanish cuisine, filling hot days with freshness and vibrant aromas. Its roots trace back to Andalusian traditions where such soups like gazpacho refreshed travelers and peasants. The thick, velvety texture arises from juicy tomatoes and sweet peppers, complemented by spicy garlic and a hint of sherry vinegar. The sharp red chili adds a bold spark, while finishing touches of tender chopped egg and green onion deepen the flavor. This soup is not only perfect for cooling off in the summer heat but also pairs excellently with crusty bread and a glass of chilled white wine. Enjoyment begins with the first spoonful!

Light, refreshing and slightly spicy raw tomato juice has absorbed all the colors of summer. Do not try to boil the sauce and serve it hot - it has nothing to do with the sauce that is boiled. It is good served with grilled fish and pickled vegetables.