Snap peas

Firecracker-style marinated tofu is a bold blend of spicy and sweet flavors from the depths of American fusion cuisine. This recipe is inspired by Asian pickling traditions but gives them a dynamic twist with sriracha, sesame oil, and lime juice. The dish's flavor is rich and savory, with a hint of caramel sweetness from brown sugar and the tanginess of ketchup. The fried tofu remains tender inside while developing a crispy exterior infused with marinade aromas. Vegetables add freshness and texture, while toasted sesame and green onions finish the dish with a pleasant nutty note. Served with rice, it becomes a complete meal perfect for lovers of spicy and vibrant cuisine.

The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.

Spring minestrone is the embodiment of Italian culinary refinement and freshness. This vibrant soup originated in the rural areas of Italy, where seasonal vegetables formed the basis of simple yet rich flavors. The combination of fennel, asparagus, cauliflower, and fresh basil creates a delicate, aromatic broth that fills the kitchen with spring notes. The light sweetness of plum tomatoes balances with the spiciness of garlic, while the firm pieces of spaghetti provide textural variety. The finishing touch is a spoonful of pesto that adds a rich, herbal note to the soup. This dish is perfect for both a light lunch and a cozy dinner. Spring minestrone is not just a soup but a celebration of seasonal ingredients that can warm the soul and fill the heart with the warmth of the Italian sun.

Rigatoni with green peas and pancetta is a true embodiment of Italian cuisine, where simplicity meets richness of flavors. This recipe originated in the Mediterranean tradition, combining tender sweet green peas with the rich, slightly salty taste of pancetta. Pecorino Romano adds a tangy creaminess, while fresh mint brings brightness and freshness. Lemon zest highlights the aromas, creating a harmonious balance. The pasta absorbs the flavor nuances of the sauce, achieving a rich creamy texture. This recipe is perfect for a cozy family dinner or an elegant lunch with guests. Serve with a drizzle of olive oil and fresh pea shoots to add crunch and finish the flavor. Enjoy this Mediterranean dish infused with the sun and warmth of Italian traditions!

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Dmitry Sokolov, bartender at Perepel, shared the recipe with us.

The recipe was shared with us by Dmitry Sokolov, bartender at Perepel.

Wheat noodles with zucchini and feta is a refined dish of European cuisine that embodies the harmony of freshness and rich flavor. Its recipe has roots in Mediterranean traditions where juicy vegetables and delicate cheeses create light yet exquisite dishes. Crispy bacon complements the softness of zucchini and the sweetness of young peas, while fresh mint adds a refreshing accent. Lemon juice enhances the flavor palette with a slight tang that pairs perfectly with creamy feta. This dish is perfect for a light lunch or dinner, impressing with its simplicity in preparation and richness of flavor nuances. It should be served hot with crumbly cheese and aromatic mint leaves, making each forkful a true gastronomic delight.

Recipe by the teacher of the School of "Food" Vitaly Tikhonov.

Vegan chef of Perelman People Kirill Gubin shared the recipe with us.

Quinoa is added to this salad by Denis Krupenya, chef of Wine & Crab restaurant, to make it more filling. If you can't find any black groats before the holidays, regular yellow-golden quinoa will do, but adding dark caviar has a special effect: the black grains look like black eggs in the salad thicket. Marinated kohlrabi is also an important decorative element. Thinly sliced and marinated in beetroot juice with spices, it loses its residual bitterness, and the crispy crimson circles resemble Christmas tree balls.

Recipe by Andrey Korobyak, chef of Yura restaurant.

Recipe from Remy Kitchen Bakery.

Recipe from the chef of the restaurant "KM20" Alexander Shtepa.