Recipe Catalog
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Pot-au-feu is the true embodiment of French home comfort, simplicity, and elegance. The origins of this dish date back centuries when peasant families prepared it from available ingredients, creating a nourishing and aromatic broth. The combination of tender pork ribs and lamb rack infused with the rich aroma of bay leaves, fragrant and black pepper adds depth to the dish's flavor. Vegetables—carrots, fennel, potatoes, and sweet peppers—add freshness and softness. Pot-au-feu is traditionally served with mustard or horseradish, and its rich broth can be used for soups or sauces. This dish not only warms but tells a story that connects generations through taste and tradition.
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The legendary Fluffernutter sandwich is a true icon of American comfort. Born in the early 20th century in New England, it became a favorite treat for children and adults alike due to its sweet and slightly salty flavor. Crispy or soft bread serves as the perfect base for creamy peanut butter and fluffy marshmallow fluff, creating an amazing contrast of textures. It's not just a snack—it's a memory of childhood, coziness, and simple joys of life. Fluffernutter is perfect for quick bites, picnics, and sweet moments with a cup of milk.
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Recipe from Vogue Café pastry chef Alexander Kemenyash.
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The recipe was shared with us by the chef of the restaurants "Tekhnikum" and "Sakhalin" Vitaly Istomin.
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The recipe was shared with us by Fedor Verin, chef of the Ts.D.L restaurant.
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Onion soup (Potage a l'oignon) is the embodiment of simplicity and elegance in French cuisine. Its history dates back to the Middle Ages when it served as a nutritious and affordable dish for the poor. Over time, it became a classic of French bistros. Gently sautéed onions reveal their sweetness and transform into a fragrant broth enriched with the rich flavor of butter. Dried bread soaked in this exquisite broth adds texture and depth. Capers, if added, bring in tangy notes. This soup comforts and warms, evoking nostalgic memories of cozy French evenings. It can be served as a standalone dish or as a base for more complex culinary creations.
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This is how they cook stew in the Khleb Nasushny chain. This is a simple recipe, the proportions of which can be intuitively moved in any direction: you can add more meat or more vegetables, as you like. The main thing is to choose the right meat - it should be a shoulder or a sirloin. The meat will have to simmer for a long time, in the end it will be very tender and will almost fall apart into fibers. Recipe from the chef of Khleb Nasushny Evgeny Vasilenko.
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Fried potatoes and sweet potatoes with sage is a harmony of flavors born at the intersection of simplicity and sophistication. This recipe embodies the traditions of European cuisine, combining the natural sweetness of sweet potatoes with the rich taste of regular potatoes. Sage leaves baked with the root vegetables add a subtle herbal aroma and a slight bitterness, balancing the dish's flavor. The crispy crust and soft, tender center make this dish perfect as a standalone treat or as a side to meat and fish. It suits both everyday dinners and festive tables, with its warm, cozy taste especially delightful on cool evenings. The ease of preparation and accessible ingredients make this recipe popular among lovers of natural and aromatic dishes.
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Bombay potatoes are a classic Indian dish infused with the aromas of spices and the warmth of home cooking. Its history traces back to the streets of Mumbai, where street vendors skillfully transform ordinary potatoes into a delightful side dish. Large chunks of potato fried in a mix of cumin, coriander, and turmeric absorb the richness of the spices, creating a deeply rich flavor. Ginger and garlic add brightness to the dish, while the spiciness of chili peppers awakens the appetite. Fresh tomatoes are added at the end to soften the sharpness of the spices and bring a pleasant tanginess. Bombay potatoes pair perfectly with curry or serve as a standalone snack. Their characteristic golden crust and rich aroma make this dish indispensable on an Indian table, reminiscent of warm evenings spent over heartfelt meals.
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Recipe by Igor Mardasov, chef of the Harvey & Monica restaurant. Potatoes in two forms at once - in the form of pancakes and thin crispy straws. Pancakes are prepared without flour, and due to the different caliber of grated potatoes, they look interesting and do not fall apart in the pan. As for the potato pie, we have an Asian variety of potato chips that can enliven the landscape of steaks and salads, and also be a decoration for stewed dishes.
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Joel Robuchon means about the same to French cuisine today as Academician Likhachev did to the Soviet humanitarian intelligentsia. Robuchon has all the highest state awards and the title of chef of the century, a living classic. Mashed potatoes according to the recipe of Joel Robuchon, it must be said, are almost more famous than Robuchon himself, especially in Russia. The only thing that is not entirely clear to the Russian taste is nutmeg. The French always add it to potatoes, and for no apparent reason. Robuchon explains this by the history of disgust for potatoes, which the French could not digest for a long time.
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Enough, the Caucasus is feeding us! Here are the Balkarian hychins that Elena Kardanova from the restaurant "Aragvi" told us about. They are usually cooked in whole stacks, but there is no stack in the video because all the other hychins were eaten by the editors immediately after cooking , and they could not be stopped.
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Potted Potato Fritter, the Belarusian answer to the Spanish tortilla! We got the recipe from William Vasilyevich Pokhlebkin.
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Poutine, Quebec's contribution to the "Golden Thousand". French fries with cheese and brown gravy based on meat broth. Most often, poutine uses brine cheese, but cheddar is also good. The premiere was before the New Year , but we slightly re-edited the video.
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Samosas are an ideal food format that allows you to experiment as much as you like. They first came up with the idea to make them somewhere in Central Asia, presumably in the 10th century. Even then, samosas were small fried or baked patties with a juicy filling, mostly vegetable. Now they are an important and tasty Indian snack that you can eat somewhere in a cafe, take with you on a walk, or cook at home. Homemade samosas are easy to make, fortunately we have a good and clear recipe.
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