Recipe Catalog

Aigo-bulido, one of the best soups in the world, where garlic plays an important role. Originally from Provence - if you translate the name from Provencal, you get ordinary "boiling water". Because the recipe is as simple as water.

The word "kuksu", or "kuksi", as Russian Koreans say, in the Korean language means any noodles and noodle dishes. In this case, it is a Korean soup, which has a lot of regional variations, degrees of spiciness and depth of detail. In particular, the vegetable salad in it is often dressed not with simple, but with pre-heated vegetable oil. The final ratio of sour and spicy - the two main themes of this dish - must be achieved individually, in each separate plate.

Waffles are the perfect base for everything. You can roll them into ice cream cones, tubes for boiled condensed milk or fruit baskets, or you can eat them just like that, with jam, whipped cream or just sprinkled with powdered sugar. Here's our version of a good dough for crispy waffles.

With the onset of the crayfish season (around mid-July), the need to urgently find a proven and tasty way to cook them increases. So let's turn to the classics.

A dessert created by order of the Ministry of Food during World War II, when Britain was short of sugar, butter and everything else, and people wanted something sweet not only for physiological reasons, but also for patriotic reasons. Crumble is a way to make a fruit pie with a minimum of sugar, butter and flour. The war ended, but the recipe remained.

Under the long name "pate de campagne" hides a pate, but not a simple one, but one made from four types of meat: pork belly, neck and liver, and bacon. It is good both for diversifying your menu and for holidays: if you can't eat the pate today, it will be even tastier tomorrow.

The quintessence of the French approach to cooking. If you torture the most banal product with fire, wine and butter for about an hour with knowledge, something amazing will definitely come out of it in the end. You can take white onions, or pink sweet onions. Sometimes you can mix the two - there is no gold standard. French cuisine allows for a flight of fancy, as in the case of this recipe - instead of beef, there is chicken broth. Many do not make a cheese "cap", but without it, the soup is not the same. You can grate Gruyere cheese and then bake in the oven.

One of the greatest side dishes in world cooking and probably the most effective way to use potatoes. The ingredients are simple: potatoes, cheese and heavy cream, which should not be replaced with products like sour cream or mayonnaise. A well-prepared potato gratin (or Gratin in French) can outshine even the main dish it is served with. The trick here is not to overdo the cream, otherwise the gratin will be too fatty and stringy, but you can't underdo it either, otherwise it will not be a great gratin, but just a layered casserole.

In medieval Italy, they practiced a kind of separate diet: feudal lords ate meat, and peasants had to invent dishes from what was at hand. Pasta aglio-olio (spaghetti with garlic and oil) is a legacy of that time. It is remarkable in that from a minimum of components you get a fragrant and flavorful dish, and it is not at all difficult to prepare.

Sturgeon is a fancy fish. It alone makes the table festive, and what is around it is not so important. Despite its menacing appearance, this fish is delicate: there are practically no bones in it, the meat is tender, almost dietary, and the star-shaped spines can be removed - it is done very simply - and left as decoration: they do not interfere with eating the sturgeon at all. Here is a Georgian version with pomegranate sauce.