Fried onion

The recipe is taken from the book "Ural cuisine.

Potato salad with bacon is a true embodiment of Italian gastronomy, combining rustic and refined flavors. Tender potatoes infused with the aroma of crispy bacon create a rich base. The addition of chicken adds nourishment to the dish, while cheese and fried onions deepen the flavor. Pickled cucumbers and mushrooms bring refreshing notes, and a sauce made with mayonnaise, mustard, and ketchup unites all ingredients into a harmonious blend. This dish is perfect for friendly dinners, family gatherings, or as a hearty snack at any time of day. Italians appreciate it for its simplicity and rich taste that unfolds with each bite, leaving a pleasant aftertaste and a desire to try again.

Mini chebureks with potatoes and cheese are an original and hearty dish inspired by traditional Caucasian chebureks. The tender crispy dough with a delicious golden crust perfectly complements the filling of mashed potatoes, aromatic fried onions, and soft Gouda cheese. This version of chebureks makes a great snack or a full treat on the family table. It pairs perfectly with the classic Georgian sauce Satsabeli, adding spicy and tangy notes to the dish. These mini chebureks are a harmony of flavors and textures that will surprise with their simplicity and richness. They are perfect for a cozy dinner or a festive feast. Their small size makes them convenient for serving as finger food, allowing you to enjoy the taste without extra hassle.

Baked pies with potatoes and dill are a traditional dish of Russian cuisine, embodying the coziness of home and the warmth of family evenings. The airy dough made with milk and butter serves as the perfect shell for the tender potato filling, complemented by fresh dill and fried onions. This duo gives the pies not only a rich flavor but also an appetizing, slightly sweet aroma. The pies are baked to a golden crust and finished with melted butter for softness and juiciness. They can be served as a standalone dish or as an accompaniment to soups and tea. These pies are not just food but a piece of Russian history that reminds us of hospitality traditions and the comfort of home cooking.

Here sprats meet homemade eggplant caviar - the result is a fragrant, juicy bruschetta with a complex flavor.. Recipe by Dmitry Zotov, owner and chef of the restaurant Zotman Pizza

Recipe by Dmitry Zotov, owner and chef of the Zotman Pizza restaurant The perfect burger is not only the right proportion of meat, cheese and vegetables. But first and foremost, it is a generous, juicy patty. Forget about cooking a burger from store- bought mincemeat right away - it is easier to buy it assembled at a nearby fast food restaurant. A good burger patty has its own rules. Firstly, the mincemeat must contain fat, in a proportion of about 20%, a good piece of beef shoulder is best suited here. Secondly, this mincemeat does not need to be tormented unnecessarily, on the contrary, it needs to be relaxed. Therefore, we minced it, mixed it with spices and immediately put it in the frying pan, just like in this recipe by chef Dmitry Zotov.

Baked potatoes with beets, white mushrooms, and eggplants is a dish that embodies the warmth of Russian cuisine. Simple yet exquisite ingredients come together in a harmonious blend of flavors: the softness of baked potatoes is complemented by the sweetness of beets, the rich aroma of white mushrooms, and the spiciness of eggplants. Each serving is garnished with three types of sour cream sauces that highlight the depth of each ingredient's flavor. The dish not only pleases the eye with its brightness but also fills one with the coziness of home. It is perfect for leisurely family dinners where every nuance of gastronomic pleasure matters. Thin slices of beetroot, mushrooms, crispy watercress salad, and fragrant eggplants give each bite a new and unexpected sound. A light acidity from balsamic vinegar completes the symphony of flavors, making this dish a true gastronomic revelation.

Smørrebrød is a Danish open sandwich that reflects the elegance and simplicity of Northern cuisine. Its roots trace back to the 19th century when Danes began making hearty sandwiches on rye bread. The roast beef variant is a true embodiment of flavor balance. Tender, thinly sliced roast beef harmonizes with tangy remoulade sauce, peppery arugula, and crunchy pickles. Fried onions add an extra textural play to the sandwich. This dish is not just a snack but a cultural symbol of Denmark, traditionally served at family lunches and festive gatherings. It is usually enjoyed with beer or aquavit that enhances its rich flavor. Such a sandwich is the perfect combination of simplicity and sophistication.

Danish open sandwich with pâté and salami is a true masterpiece of Danish cuisine, reflecting the traditions of smørrebrød. This sandwich is an exquisite combination of rye bread, tender liver pâté, and spicy salami, complemented by remoulade sauce, crispy fried onions, and refreshing pickled cucumber. The finishing touch is a delicate slice of orange that adds a subtle fruity tang to the dish. The sandwich not only delights the palate but also impresses with its visual perfection, as smørrebrød in Denmark is often served as gastronomic art. It’s an ideal choice for a light lunch or festive snack when you want to experience authentic Danish flavors.

Pelmeni are not just food, they are entertainment. And it is good to make them together with a large company. To make it a little more interesting, we suggest choosing fish dumplings. Chef Vladimir Bogozhavets shared the recipe with us.