Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Beef tongue is an offal that does not require rehabilitation. Its simple taste is perfectly emphasized by green salsa - a variation on the theme of the Mexican sauce of the same name made of tomatoes and chili.
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Olivier is an iconic salad of European cuisine rooted in French gastronomic traditions. In this version, the classic combination of potatoes, carrots, and green peas is complemented by exquisite notes of boiled beef tongue and roasted chicken. These ingredients give the dish a rich, deeply meaty flavor that is softened by the freshness of cucumbers and the spice of dill. Dressed with homemade mayonnaise, the salad acquires a creamy texture that unites the components into a harmonious whole. Each serving is garnished with slices of tongue, boiled egg, and fresh cucumber, making the presentation elegant. This Olivier is suitable for festive gatherings as well as special family dinners, transforming a familiar dish into a gastronomic delight.
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Boiled tongue with garlic-wine sauce is a true embodiment of Georgian culinary sophistication. The dish combines the tender, melt-in-your-mouth texture of veal tongue with the rich aroma of white wine, spices, and garlic. In ancient times, tongue was considered a delicacy worthy of festive tables. It is simmered for a long time with fragrant spices and then immersed in a velvety sauce where the sweetness of onion, tartness of wine, and spiciness of garlic blend together. This sauce infuses the meat, enriching its flavor while cilantro adds a fresh note. The dish is ideally served hot as a main treat or appetizer complemented by fresh bread or vegetables. It reflects the traditional Georgian approach to cooking: simple ingredients transformed into something exquisite through skill and patience.
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Beef tongue with horseradish is a dish of Russian cuisine that combines tenderness and spiciness. Boiled tongue is soft, juicy meat with a delicate flavor, while horseradish adds sharpness and warming spice. Traditionally, this treat was served at festive tables accompanied by a shot of vodka, enhancing its rich taste. The preparation takes time but the result is worth the wait: first, the tongue is boiled with onion, carrot, and celery to make it aromatic, then cooled and sliced thinly. This versatile dish can be served as an appetizer or main course, and the broth left after boiling is perfect for making hearty soups like borscht or shchi.
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Boiled tongue in wine sauce is an exquisite dish of European cuisine that embodies a harmony of flavors. Beef tongue, tender and juicy, simmers in a fragrant broth with white wine, spices, and onions, acquiring a rich taste and subtle wine notes. After boiling, it is sliced thinly and served with a velvety sauce made from cream, wine, and meat broth. This dish may trace back to ancient European gastronomic traditions where the combination of meat and wine has always symbolized refined taste. It is perfect for a festive dinner or special occasion, delighting gourmets with its richness of flavors and textures.
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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.
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The chef of the Michurin restaurant shared the recipe with us.
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The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.
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At one time, Israeli chef Alexander Maron was invited to set up the kitchen at the trendy Moscow Hydra Bar. And he gave the bar cuisine a Tel Avivian licentiousness: baked eggplant reveals its silky interior on the plate, with tomato salsa, seasoned with a hefty dose of garlic, visible for contrast. To put the finishing touch, you need to get yourself some good quality tahini sauce and mix it with a whole bunch of greens. Tart thi na , similar to unsweetened sesame halva, goes well with any vegetables, both fresh and baked.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Boiled beef tongue is a delicacy of Russian cuisine, valued for its tenderness and rich flavor. Its preparation history roots back to the traditions of ancient Russian feasts where the tongue was served as a symbol of sophistication. Cooking with bay leaves, fragrant and pink peppercorns, along with fresh vegetables imparts a subtle aroma and depth of flavor to the meat. After long simmering in broth, the tongue becomes tender, and cooling allows for easy skin removal. Sliced and served with salt and pepper, it is often complemented by mustard or horseradish. This dish pairs wonderfully with fresh vegetables and herbs, making it perfect for both festive tables and cozy family dinners.
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A pie with green onions and boiled eggs is a simple yet surprisingly delicious pastry rooted in European home pie traditions. Its tender dough, slightly sweetened by sugar, pairs wonderfully with the savory filling of green onions and eggs. A light creamy note adds softness and rich flavor to the pie. This pie is perfect for both family dinners and festive tables. It evokes warm summer days when fresh onions add juiciness and aroma to the dish. It can be served as a standalone dish or complemented with sour cream sauce. With each bite, one feels the harmony of simplicity and richness of flavor, making this pie a true home classic.
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Salad with boiled pork and green peas is a true reflection of Russian home cooking, combining simplicity and rich flavor. Tender pieces of boiled pork harmoniously complement the sweet green peas and the spiciness of pickled onions. The light sharpness of black pepper and the freshness of herbs provide balance to the dish, while mayonnaise binds all the ingredients together, creating a soft and appetizing texture. This salad is not only nutritious but also versatile: it can be served as a standalone dish on a festive table or as an accompaniment to main hot dishes. It is perfect for family dinners and warm gatherings with friends, filling the evening with coziness and flavors of traditional Russian cuisine.
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Tuna with green salsa is a refined dish of European cuisine that combines the rich flavor of fresh tuna with aromatic herb salsa. The salsa made from parsley, basil, anchovies, capers, garlic, lemon juice, and olive oil adds a piquant freshness and slight acidity to the fish. The origins of such recipes can be found in Mediterranean cuisine where fresh seafood is paired with herbs and citrus for maximum flavor enhancement. Grilled tuna steaks develop an appetizing crust while remaining juicy inside. This dish is perfect for a light dinner or an exquisite festive table, especially in warm weather.
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