Apple cider vinegar

A lean salad of spelt with apple and red cabbage is a harmonious combination of ancient grain and fresh vegetables that gives the dish a rich and deep flavor. Spelt, known since ancient times, is a source of beneficial nutrients and has a light nutty flavor that beautifully complements the sweetness of apples, the tartness of dates, and the freshness of arugula. Crunchy red cabbage adds textural variety, while a spicy dressing made from mustard, vinegar, and honey ties all the ingredients into a unified flavor palette. Walnuts add richness and a slight crunch. This salad is perfect for a light lunch or dinner, delighting not only with its taste but also with its aesthetic presentation. Vegetarian and nutritious, it brings joy to anyone who appreciates healthy and balanced food.

The 'Tbilisi' salad with boiled tongue is a true embodiment of Georgian cuisine, known for its rich flavors and vibrant ingredients. This dish combines the tenderness of beef tongue, the sweetness of red pepper, and the spiciness of pickled onions, while the crunch of walnuts adds textural depth. Beans typical of Caucasian dishes add heartiness, and aromatic herbs and spices make the salad particularly expressive. The dressing made from apple cider vinegar and vegetable oil emphasizes the balance of sweet and sour notes. Historically, such dishes in Georgia were prepared for large feasts as they combine simplicity in preparation with richness in flavors. The salad is perfect as a standalone dish or as an accompaniment to meat delicacies, filling the meal with warmth and hospitality of traditional Georgian cuisine.

Recipe taken from the magazine "Culinary Workshop".

The recipe is taken from the magazine "Culinary Workshop".

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

Marinated wood ear mushrooms are a delicacy of Chinese cuisine that harmoniously combines texture and rich flavor. Wood ear mushrooms, or mu'er, have a firm consistency and subtle woody aroma, gaining piquancy and depth after marination. Their gentle acidity from apple and wine vinegar is beautifully complemented by the spiciness of pickled chili and garlic. Sesame adds a nutty note, while sweet pepper and red onion provide a light freshness. This salad is perfect as a cold appetizer to whet the appetite before main dishes. In China, such marinated mushrooms are often served with rice or noodles, creating a balance of flavors.

Mayonnaise is an iconic sauce of French cuisine with a delicate, velvety texture and a subtle balance of flavors. Its origin is linked to the French victory during the siege of the city of Mahon when chefs found a way to turn simple ingredients into something exquisite. In this recipe, hard-boiled eggs serve as the base, making the mayonnaise thicker and richer. Mustard adds spiciness, lemon juice and apple cider vinegar provide light acidity, while sea salt enhances flavor nuances. This sauce perfectly complements salads, meat and fish dishes and serves as an excellent base for dips and dressings. Homemade mayonnaise contains no preservatives, resulting in a pure, natural, and deeply rich taste.

Recipe taken from the magazine "1000 tips for the cook.

Mayonnaise made with boiled eggs is a refined embodiment of French culinary elegance, easy to prepare yet surprisingly rich in flavor. Unlike classic mayonnaise made with raw eggs, this version has a soft, velvety texture and pleasant depth of taste thanks to mustard and honey. The light acidity of apple cider vinegar complements the richness of the oil, creating a balanced harmony. This sauce pairs wonderfully with fresh vegetables, roasted meats and fish, and serves as an ideal base for other culinary experiments. Its convenience for storage over a week makes it an excellent addition to daily meals, allowing enjoyment of homemade mayonnaise without preservatives. The history of this recipe is rooted in French gastronomy, where subtle flavor nuances have always been appreciated.

Butter chicken is one of the most famous Indian recipes that originated in Delhi in the mid-20th century. Tender pieces of chicken soaked in aromatic spice paste are first sautéed and then simmered in a rich creamy sauce. The dish has a rich, creamy flavor with a slight tang from tomatoes and apple cider vinegar, while the garam masala spice blend adds zest. Cashews lend creaminess to the sauce, and cream makes it velvety. Butter chicken pairs perfectly with fluffy basmati rice and fresh cilantro. This dish not only warms the soul but also offers a journey into the heart of Indian cuisine, reflecting its love for rich aromas and deep flavors.

Mimosa salad is a delicate and airy dish that has adorned the tables of many generations. Its name comes from the bright yellow flowers of mimosa, reminiscent of its top layer of grated egg yolks. This salad originates from Russian cuisine, where layered appetizers are particularly popular. The combination of canned fish, boiled vegetables, eggs, and cheese creates a harmonious taste: soft, creamy, and slightly tangy thanks to pickled onions. Its tender texture literally melts in your mouth, and the richness of the layers makes each bite a complete gastronomic experience. Mimosa is perfect for festive gatherings as well as cozy family dinners. After soaking, it becomes especially juicy, and the combination of ingredients makes it not only delicious but also beautiful. The salad embodies the traditions of home cooking by combining simplicity and sophistication.

The tartare was prepared in our kitchen by Ilya Romanov, chef of the Relict restaurant.

One of the most successful recipes for pickled apples: a precise balance of acidity, spiciness and sweetness due to the verified proportions of apple cider vinegar, hot pepper and cane sugar. If you can't find paradise apples, take regular-sized apples , but be sure to have firm and sweet and sour ones, cut them into slices, cut them in half or leave them whole if the size of the pickling container allows. The result will be not only a brilliant snack for everything, but also an equally outstanding ingredient for salads - just add a couple of these apples to any green salad mix, roast beef, duck breast or smoked chicken and see how delicious and festive the salad will be. And small paradise apples can be beautifully used in New Year's tartlets and canapes. The recipe was shared with us by the restaurant's chef "Dr. Zhivago.

Herb pesto is a refined sauce of Italian cuisine that combines the freshness of herbs with rich nutty notes. Its history traces back to classic Genoese pesto, but instead of basil, it uses watercress, arugula, and cilantro, giving the sauce a piquant and slightly spicy flavor. The creamy consistency is achieved through parmesan and pine nuts, while lime juice and apple cider vinegar add balance and a hint of acidity. Extra virgin olive oil brings all the ingredients together for a harmonious taste. This sauce pairs perfectly with pasta, bruschetta or roasted vegetables, turning any dish into a culinary masterpiece. Each spoonful of pesto fills the air with Mediterranean aromas, providing true gastronomic pleasure.

Pumpkin with orange is a harmonious blend of the sweetness of pumpkin and the bright citrus freshness of orange, complemented by spicy notes of cinnamon, clove, and allspice. This recipe has roots in Russian cuisine, where the combination of natural flavors and health benefits is traditionally valued. Cooked in aromatic syrup, the pumpkin becomes soft yet retains its shape while being filled with the tartness of citrus and a light acidity from apple cider vinegar. This appetizer perfectly complements winter tea gatherings and is great as a dessert or side dish for meat. Jars of this delicacy can be stored for a long time, allowing enjoyment of the autumn harvest's flavor year-round.