Wildflower honey

Timur Ismailov, chef of the Historia restaurant, shared the recipe with us.

Caramelized celery is an unexpected combination of simple ingredients that creates a surprisingly harmonious flavor. This recipe hails from European cuisine, where vegetable caramelization has long been used to add depth and sweetness. Here, crunchy celery transforms into a soft, sweet snack thanks to brown sugar and floral honey that turn into fragrant caramel during cooking. The buttery note of the butter makes the taste richer and more balanced. This dish is perfect as a side for meat or poultry, adding a light sweetness and complexity of texture to the main flavor. Caramelized celery is an elegant and simple solution for diversifying the usual diet.

Chef Yaroslav Inshakov (Septa wine bar) shared the recipe with us.

A salad of green leaves, liver and a sweet honey dressing is so familiar and banal that it probably wasn't worth retelling the hackneyed plot for the hundredth time. But that's only if Dmitry Zotov doesn't take on the retelling , and he is known not only as the creator of Zotman Pizza, but also as a lover of bringing the most seemingly boring recipes to gastronomic perfection (here's his "Damn Tasty Doshirak" for example). So the salad turned out to be unusual: tomatoes, fried liver, leaves, everything like everyone else, but the sauce is not simple, but Asian, with a perky ginger note, in which the liver is also caramelized. And another cool detail is crushed hazelnuts as a final sprinkle. How it crunches and contrasts with the tender liver - simply a sight to behold.

The recipe was shared by the chef of the restaurant "Meat Syndicate" in Sochi, Alexander Skoromnykh.

The recipe was shared with us by the chef of the Eleven coffee shop.

The recipe is taken from the book "Ural Cuisine.

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Recipe by chef Artem Sipugin of the restaurant "Publika".

Avocado, which has held its position for the last 5 years, can be added not only to salads and toasts, but also to make desserts based on it. Its uniform creamy viscous texture is already a mousse in itself, the rest is a matter of technique and taste. In the restaurant " Height 5642" avocado flesh is blended with cocoa and flower honey.

A win-win option is to dip chicken liver into a pile of lettuce leaves. Recipe from the pan-Asian restaurant "Sakura", one of the oldest establishments in Tula. The recipe was shared with us by Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula.

The marinade intrigues with its orange aroma and interesting grapefruit bitterness, develops the modest taste qualities of the turkey itself and pleasantly tickles the receptors. Citrus acids easily soften the fibers, and with the addition of honey, the orange juice hardens on the kebabs with a caramel glaze. You can serve the kebabs very simply, with steamed or grilled vegetables. They will smell delicious, look ruddy, and most importantly, such kebabs are extremely difficult to dry out , the baked honey crust reliably fixes the juice inside each piece of meat.

Snails with cottage cheese and raisins are tender and aromatic buns that bring warmth and comfort of Russian home cooking. Their origin is linked to the tradition of baking sweet yeast products served during family tea time. The soft dough, infused with the milky aroma and sweetness of honey, combines with an airy cottage cheese filling complemented by a light tartness from the raisins. These buns are perfect for breakfast or a cozy evening with a cup of hot tea. Their spiral shape not only attracts the eye but also allows one to enjoy the harmonious blend of filling and dough in every bite. Baked to a golden crust, the snails fill the home with an enticing aroma, evoking a desire to try them again and again.

Brioche with ricotta and blackberry is an exquisite dish of French cuisine, embodying the harmony of airy texture and delicate sweet notes. Historically, brioche originated in France as a symbol of sophistication, and its combination with ricotta and honey highlights the lightness of flavor. Creamy ricotta mixed with floral honey adds soft sweetness, while fresh blackberries and strawberry jam bring vibrant fruity tones. Crispy golden bread toasted in butter creates the perfect contrast with the delicate filling. Sesame completes the composition with a light nutty accent. This dish is perfect for morning coffee, an elegant breakfast, or a dessert that delights with every bite.