Sweet paprika

Recipe from Yaroslav Inshakov, chef of the Septa restaurant.

Chicken cutlets with zucchini and dill are a harmony of delicate flavor and juicy texture embodied in a classic Russian recipe. The lightness of chicken meat combines with the softness of zucchini to create an airy consistency, while aromatic dill adds freshness and a refined green note. Semolina makes the cutlets especially tender, and spices and sour cream add depth of flavor. Historically, such recipes emerged from the desire to make meat dishes more accessible and nutritious by adding vegetables to the mince. These cutlets are perfect for a light dinner or lunch and pair wonderfully with vegetable side dishes and fresh salads. They can be cooked both in a skillet and in the oven, ensuring a crispy crust and juicy center. They can be served with traditional Russian sauces to enhance the flavor with spicy and creamy notes.

Vladimir Sidorov, chef of the restaurant "Cheretto More", shared the recipe with us.

Juicy, spicy Middle Eastern scrambled eggs, which must be eaten with delicious wheat bread. Sometimes shakshuka is baked in the oven - this recipe will do on a regular stove. Recipe from the menu of the Village Kitchen restaurant by chef Mikhail Amaev.

Matbukha is a juicy Moroccan tomato-pepper sauce that sometimes you want to soften with something. Here its pressure is slightly restrained by a cream sauce. Recipe from the menu of the restaurant I Like Wine 2.0 by chef Roman Orlov.

Carrot puree soup with vegetables is a delicate and warming dish that embodies the coziness of home cooking. Inspired by healthy eating principles, this soup combines the sweet softness of carrots and parsnips, the light tartness of apple, and the gentle spice of leek. The vegetables, sautéed in fragrant olive oil beforehand, acquire a rich flavor that unfolds during cooking. After blending, the soup becomes velvety, and sweet paprika adds a spicy note. This versatile dish is perfect for family lunches, dinners, and even baby food – natural, light, and nutritious. It is especially delicious served with crispy toast spread with butter that complements its soft texture and makes the meal truly cozy.

Almost everything is the same, only instead of eggs - tofu with the same neutral taste, and instead of regular mayonnaise - vegan mayonnaise, which you don't have to make yourself, but buy in specialized supermarkets. The recipe was shared by the brand chef of the Gayane's restaurant Gayane Breiova.

Recipe from Gayane's restaurant, brand chef Gayane Breiova.

Omelet rolls are a refined dish of Russian cuisine that combines the tenderness of egg omelet with the rich flavor of meat. The origins of this recipe trace back to the traditions of Russian culinary art, where the skill of combining simple ingredients into impressive and nutritious dishes was valued. The fried omelet layer envelops juicy beef mince, creating a harmony of textures: the softness of the egg and the richness of the meat. Aromatic spices like paprika and black pepper add zest to the dish. Omelet rolls can be served hot or cold; they are perfect for a hearty breakfast or an impressive appetizer on a festive table. Simple to prepare yet elegant in taste, this recipe highlights the richness of Russian cuisine and its love for cozy, hearty dishes.

For those who are not very good with dough, baking a classic Russian chicken pie is not an easy task. First, you need to make a whole stack of pancakes, then layer them with several layers of filling. But if you use lavash instead of pancakes, everything becomes faster and easier. This chicken pie recipe is not quite Russian and not quite classic: in addition to chicken, it includes tomatoes and pizza mozzarella. Lavash pancakes are hidden under a layer of melted cheese and juicy filling, so no one will suspect a substitution or guess that the chicken pie is lazy.

German fried chicken with rice, or gebackenes Hähnchen, is a fragrant and rich dish of German cuisine inspired by the combination of juicy chicken breast, crispy batter, and a tangy sauce with pineapple sweetness. The history of this recipe roots back to traditional German meat cooking methods where the balance of textures and flavors plays an important role. The chicken is fried to a golden crust and served with soft rice that perfectly absorbs the rich sauce. Adding sweet paprika, carrots, and leeks gives the dish freshness and a slight spiciness. This recipe is great for both cozy family dinners and festive gatherings, delighting with its contrast of flavors—from crispy chicken to tender fruity notes of pineapple juice.

Marinated pork loin with tomato confit and pearl onions is a refined dish of Latin American cuisine that combines rich flavors and aromas. The pork, marinated in a blend of spices, oregano, and wine vinegar, becomes tender with a rich, tangy taste. It is complemented by tomato confit with pearl onions—a slowly roasted composition that reveals the natural sweetness of the ingredients. The light acidity of the tomatoes, the aroma of fresh herbs, and the softness of the onions create a harmonious combination with the meat. This dish is perfect for both festive dinners and cozy family gatherings. Serving it with confit makes each portion especially juicy and appetizing. Inspired by Latin American culinary traditions, it captivates with its simplicity and elegance.

Recipe by Alexey Zimin, brand chef of the restaurant "Dom 12" and the founding father of "Eda".

Recipe from Badri Lemonjava, chef of Megobari restaurant.

Chickpeas are a "different meat" for vegetarians. They are meaty, oily, with a nutty, full-bodied taste. And they have a lot of protein. If you stew chickpeas with onions, you get a powerful thing. You shouldn't be stingy with oriental spices either - they definitely won't spoil the chickpeas . It's not that easy to get a ready-made mixture from us so that the word "bahara" is written on the label, but you can cheat a little: you just need to take a little of all the spices you have at home, mix them and grind them in a coffee grinder, focusing only on your nose and the degree of acceptable spiciness. The balance of sweet, spicy and hot is important here: cinnamon, cloves, tahini and sweet paprika. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.