Wine

Fruit mulled wine is a warming drink with deep roots in German cuisine, becoming a symbol of winter holidays and cozy evenings. It combines the richness of red wine with aromas of citrus, apples, and spices, creating a warm, enveloping taste with a slight acidity and spicy notes. Mulled wine is perfect for winter gatherings and festive feasts, providing a sense of coziness and comfort. With its rich blend of fruits and spices, it not only warms but also fills the air with a magical aroma. In Germany, this drink is traditionally served at Christmas markets where its rich, spicy notes create a festive atmosphere. It is best served slightly warm, complemented by a stick of cinnamon or star anise to enhance the flavor accents.

Pork with plums is an exquisite dish of Pan-Asian cuisine that combines the sweetness of fruits, the spiciness of spices, and the tenderness of meat flavor. The origins of this recipe trace back to Eastern gastronomy traditions where meat is often cooked with fruits to create complex and rich flavor combinations. The aroma of anise, cinnamon, and ginger fills the dish with warmth and depth while rice wine and soy sauce provide a refined balance of sweet and salty. Long baking makes the pork incredibly tender, and the plums added at the end infuse the meat with rich fruit juice giving it a slight tanginess. This dish should be served in a deep plate generously drizzled with aromatic sauce—an ideal treat for a festive dinner or a cozy family evening.

Recipe from Lumicino restaurant.

Vitaly Tsoi, head bartender at Coba, shared the recipe with us.

Recipe from the book by Thibault Villanova "Cooking like in anime. Recipes for real otaku!".

Beef ribs in wine is a luxurious dish of Russian cuisine that embodies the richness of flavor and depth of aromas. Its tenderness secret lies in marinating the ribs in a wine sauce with soy sauce, curry, and garlic. During baking, the meat absorbs the sweet and spicy notes of brown sugar, revealing a rich flavor bouquet. Historically, such dishes were prepared in Russian noble houses where the combination of meat and wine was valued. This dish is perfect for a festive dinner, delighting with its rich taste and appetizing texture. Serving with herbs completes the composition, adding freshness and sophistication. Beef ribs in wine are a true culinary masterpiece that awakens the senses and creates an atmosphere of coziness.

Roasted tomato sauce is the essence of Italian cuisine, embodying the warmth of the Mediterranean sun and a richness of flavors. Roasted tomatoes reveal their sweetness and depth, acquiring caramel notes enhanced by the addition of fragrant basil and tart red wine. The mild spiciness of paprika and the rich taste of sautéed onions and garlic make this sauce an ideal complement to pasta, meat, and seafood. Traditionally, Italians use such sauces in home recipes inspired by simplicity and naturalness. It harmoniously combines sweetness, acidity, and umami, creating a rich texture and flavor that makes you return to it again and again. The finished sauce can be stored in the refrigerator to enjoy its rich taste for a week.

Bear meat slow-cooked with whiskey and black chokeberry sauce is a culinary masterpiece of Estonian cuisine, embodying the aromas of forests and the richness of traditions. This dish features a rich flavor and velvety texture due to long simmering in aromatic broth with berry wine and spices. The whiskey adds a refined depth to the taste, while the black chokeberry sauce provides a slight tartness and sweetness that harmonizes with the meat. Such a dish is especially valued for its authenticity and ability to highlight the unique character of game meat. Bear meat can be served with vegetables or substituted with moose, wild boar, or beef while maintaining traditional cooking methods. This delicacy is perfect for a festive dinner that can impress guests and offer them an unforgettable gastronomic experience.

Puff pastry with confit duck breast, spinach, and caramelized plum is a true embodiment of European gastronomy, combining the tenderness of duck, the sweetness of caramelized plum, and the freshness of spinach. The dish has noble roots in French cuisine, where confit is valued for its rich flavor and velvety texture. The sweet-sour notes of plum infused with spices and duck essence create a unique depth of flavor. The crispy puff pastry baked to a golden crust serves as the perfect base for this exquisite composition. Served with poached spinach in leek and duck sauce completes the harmony of flavors. This dish impresses not only with its aesthetics but also reveals the richness of traditional cooking methods, turning the meal into a true gastronomic ceremony.

Recipe from the restaurant "Bloodlust."

Not a recipe, but a pavilion "Fruit and Vegetable Growing" at VDNKh. A ton of vegetables, herbs and even an apple. The recipe was shared with us by the chef of the DOM restaurant Aidar Bakirov. The recipe was shared with us by the chef of the DOM restaurant Aidar Bakirov.

Cocktail from the Moscow bar Community. Head bartender Vasily Zheglov.

Over the time of the existence of the phenomenon of twice-cooked pork, many legends have accumulated explaining the origin of this dish. The most romantic is about the wife of one of the builders of the Great Wall of China: the woman waited for her lover for so long that the meat had to be cooked a second time. There is also a more pragmatic version: boiled pork in China was left as an offering to the spirits of ancestors, but due to the high price of meat, it was subsequently cooked again with the addition of a large amount of pepper. Twice-cooked pork should be fatty, so it is best to take brisket - you can with the skin. It is good if you can find young leeks: their greens have a beany flavor that goes great with pork. However, it can be replaced with regular leeks or green onions.

Wonton soup is a Chinese variation of the familiar dumpling broth. The difference is in the details: the broth is pork, and the wonton mince contains shrimp, herbs, pork mince and a whole range of seasonings. The result is a very rich, filling and aromatic soup. It is easy to prepare, following our video instructions.

A simple and fairly quick recipe for ramen - usually the broth for it is cooked much longer. Ramen became very popular in Japan after the war: there was a shortage of food, and the Americans supplied cheap wheat noodles in large quantities. Now this dish exists in a huge number of variations: with pieces of meat, and with minced meat, and purely vegetable. Here - with pork belly.